Eric Kim was in Portland, Maine, when he encountered the best biscuits he’s ever had outside the South. Crusty on the outside, tender and flaky on the inside, these Buttermilk Sugar Biscuits are the work of Briana Holt, an owner and the head baker at Tandem Coffee + Bakery. At Tandem, the sturdy biscuits are split and served slathered with butter and fruit jam or, in an especially divine combination, cream cheese and hot pepper jelly.
Read Eric’s story: https://nyti.ms/3mLn763
and get the recipe: https://nyti.ms/3URCMNu
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I needed this video today ????
A sweet biscuit isn’t a shortcake?
Love the Van Gogh T-shirt.
And those scones look yummy ????
It was the shoulder shimmy as you were eating the biscuit…that let me know just how yummy they are! ????
Gosh looks sooo yummy!
To get a more even rise in the oven, you might want to a letter instead of a book fold, at least for the last fold. Also, possibly trim the folded edge so that it's not bunched together, and the laminations can expand more evenly as it bakes.
Can someone please provide the ingredient list with measurements?
I do love when there's new Eric content! He does say, though, that one shouldn't use too fine a grater… but then uses a Microplane? I mean… that's pretty small.
I am a 52 y/o Southern lady who JUST learned how to make buttermilk biscuits!! Thank you for sharing this recipe, I will definitely try it!!
Seems like a nice kid but it's difficult to concentrate on directions when every sentence contains the word, 'like', at least fourteen times. That said, I'm willing to give the recipe, if not the exact technique, a try.
dayum those are sexy biscuits
One of those moments I'm so happy I subscribe to NYT Cooking! Good to see just how crumbly the mixture is until the bitter end. Or the butter end. Last week's random buttermilk purchase now makes perfect sense. Dalmatia Sour Cherry Spread and almond scented ricotta waiting just for these.
Do you have a pepper jelly recipe?
❤❤❤ I love this recipe but I LOVE THE TSHIRT
MORE Eric Kim! More, more, more!
It seems like we have to wait months. I would watch him boil water as I know I would still learn something new.
Thanks for the recipe and well thought out and detailed instructions.
You're Killin it Eric, love the recipes, love the personality, love the stories ????
i bet these would make a KILLER shortcake
Confessional: I always put off cleaning after baking too. Great recipe Eric. Thanks for making it look soooo easy!
It's a SCONE not a biscuit – please look into the heritage of this baked good. Hello from London : – )
That last fold was SO satisfying! ????
If you want to avoid the "accordion" effect of the biscuit layer rising on one side and not the other, you can cut the outside edges of the biscuit before cutting into 9. And it has to be with a SUPER sharp knife. Also try to minimize the amount of raw flour stuck between the folded layers. And honestly, you should rest the dough at least overnight. The best biscuits I can make are batched and frozen the week prior and baked to order after brushing with egg/milk. And yes, as a Texas biscuit purist, that's WAY too much sugar and not enough salt, but you do you boo.
Eric has a delightful personality. Will make these this weekend. Another great video from NYT cooking.
Not a fan of these biscuits myself but I can see how people would like this
Eric, these look incredible. The video is important to watch because it shows the light touch handling of these and the folding method to create the layers. I am making these for my dad!
Honestly I dislike NYT cooking for this reason. You show me a college-educated young man who is going to have all these poetic statements about why these biscuits are great etc. Why can't you show me a Southern grandma who has been making these biscuits for decades instead?
Sugar? SUGAR!
"I felt very smug." Who among us hasn't felt this way when we nail it?!
Never will I ever make this but I sure enjoyed watching.
That's a scone