The Flakiest, Fluffiest Biscuits You Will Ever Eat | Eric Kim | NYT Cooking

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.

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[lxonaa]

recipe :

1cup/227 grams cold unsalted butter
3⅓cups/425 grams all-purpose flour, plus more for rolling
½cup/100 grams granulated sugar
1tablespoon baking powder
2½teaspoons kosher salt (such as Diamond Crystal) or 1¾ teaspoons fine sea salt
1¼cups/300 grams cold buttermilk
Melted butter and flaky salt ( optional for finishing )

[vxhorusxv]

"I felt very smug." Who among us hasn't felt this way when we nail it?!

[jred]

You are entering the “scone zone” when you start adding sugar to biscuits, imo. Once the dough starts holding together, instead of folding it, cut it in half and stack them. This will “help” the scone/biscuits rise straighter when baking. If you want a more softer crumb, replace the volume of buttermilk with one large egg. (Crack the egg into the cup then fill with buttermilk to the measurement mark) My useless $0.02

[GregCurtin]

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.

[AlexandraAndStuff]

In my country we don't really have this kind of baked good, so I always have to make mine, and as a butter lover I am so grateful for this invention! Also, extra points for making square biscuits and saving yourself the completely unnecessary step of making rounds and then re-rolling the waste.

[lcharles]

Here in the UK we'd put clotted cream and preserves on these. Looks fabulous! Thank you for sharing!

[Maiasatara]

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.

[aaronbailey]

This recipe is so awesome! Best biscuits I’ve ever made. And I love how they give different measurements for the type of salt. I’ve ruined so many recipes before I learned that kosher and table salt measure so differently.

[jvallas]

Back in the 60s, we made a spread of just a slab of cream cheese with the pepper jelly over it, so this little touch at the end is making me very hungry. (Called it Jezebel back in the day.)

[marilyn]

I really appreciate seeing the technique of actually making and folding the dough. Helps so I know what it should look/feel like. Thanks so much. the NYT recipe videos are awesome!

[mignonnesilva]

Eric has a delightful personality. Will make these this weekend. Another great video from NYT cooking.

[amandawhite]

My husband and I just got back from Portland, and our hotel was right across from Tandem! We tried this same biscuit with cream cheese and pepper jelly, and it was heaven! The sesame banana bread with cream cheese, olive oil, and black pepper was also amazing 😍 Can't wait to recreate. Thank you!

[meganchristian]

I watched this video ages ago and have since been to Portland on a bachelorette party to visit the city for the first time. Was lucky enough to visit Tandem, stepped up and ordered while the rest of the crew was reading the menu and got the last biscuit with pepper jelly and cream cheese of the morning. Now another month later I'm rewatching this video and realizing that you've made it possible for me to share these biscuits with the rest of the bridesmaids down the line during the wedding weekend. A minor moment but so cool. Thanks Eric and Briana!!

[nadador]

Thanks Eric! You are so unpretentious and a pleasure to watch that even I feel confident in trying out this recipe. Really appreciate your style!

[cocoliko]

I come here for Eric Kim 😂😆😂 Plus love all his ideass

[bdiddy]

You're Killin it Eric, love the recipes, love the personality, love the stories 👍

[julieprince]

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!!

[wfhalsey]

Had the pleasure of breaking my fast two times at Tandem during my 5 day visit to Portland. It was one of the highlights of the trip. Top notch coffee and food.

[MrJackKnightSays]

Eric is one of my favourite writers from the Cooking section of the NY Times. I've been a fan of his since his Food52 days.

[hemeraldhappy]

THIS IS THE BEST RECIPE EVER, BUT IS YOU, THAT HAVE A NICE WAY TO SHOW HOW.
THANK YOU VERY MUCH, FROM CANADA.