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

NYT is so lame. Pay wall everything. Thanks for the video Eric but share the "love" instead of being so intolerant to poor people who can't afford a fale news subscroption and smart people who know better than to waste money on delirious ideological scat.

These are like shortbread biscuits for strawberry shortcake with the sugar in it. I think I’ll give it a try when we have fresh mango. I think a mango shortcake should be delicious.

Don't you love NYT adding a pay wall to a recipe that they took from someone else? Shocker traditional media outlets are dying.

Leave it to the NYT to paywall someone else’s recipe

These are fn great

Just wanted to say I used this recipe instead of cow milk I used oat milk and instead of sea salt I used regular salt. It was still very delicious! I paired it with homemade apple butter ❤️

The process is similar to America's Test Kitchen. Pro trick is to trim the outer edges of the big square BEFORE you divide it into 9 pieces. This way the outer edges have the freedom to rise as high as the middle edges. These look really good, but OMG they are too high in calories. I would have divided them into 18.

I love Tandem! A little spoiled that it’s just a 5 minute walk from where I am. Their baked goods are SO good! Thanks for sharing this!

I worked in Maine for a short time and I lived right around the block from Tandem Bakery- I have been craving it recently and when I was searching for a biscuit recipe THIS IS EXACTLY what I was looking for! Thick pat of butter with the strawberry jam- JUST LIKE THE BAKERY. THAAAANK YOUUUUU.

Is a biscuit what we call a scone, like how we call a cookie, a biscuit?

Okay thanks 👍

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.)

Ok, now I want that grater.

Want another level, used buttrrmilk thats been in freezer an hour and put flour in freezer as well

That’s a scone not a biscuit

How about powder sugar and strawberries with whipped cream?

02:09 - can anyone tell what grater that is? Oxo?

What a charming, amusing young man! More recipes please sir.

I have been waiting for someone to be brave enough to try making the dough ahead of time, freeze, and bake it later, and report back to us if that works. Still no one has tried that? Any volunteers? It would be great to pop 2 or 3 in the oven from the freezer from time to time, as needed.

n1

I’m here after months of making these delicious biscuits just to say if you’re debating making these or grandmas biscuits tonight… try it. Sorry grandma 😅

So basically it's the America's Test Kitchen/Cook's Country recipe and technique from years ago.... Just sayin'

Yes Nick well done ‼️. The pudding with the custard pon top, sell off 💞. When you make it again, spread out the coal on top, don’t put them all in the middle, the heat will penetrate more evenly and no burn spots. Yo‼️ mi naah play wid you and the pimento leaves on the grill, mi mouth a water. Excellent Job 👌🏿. 1luv💞

This was frustrating to watch. Here we are watching a guy learn as he demonstrates. I'd recommend practicing first. I hate to bang on people, I thought I was going to watch something new and interesting.

What's more disturbing is that this is an almost 1:1 direct rip off plagiarism of what Americas Test Kitchen published 3 years earlier. I'd recommend heading over there to see how to do this properly. Sorry Eric, do your homework first. Especially in butter preparation, keeping everything cold which would have solved your folding issues, and how they are cut to make proper risen squares. Sadly, I'm disappointed here. I expect more from NYT to at least learn the demo and explain quantities. There is no "about" when you're measuring for baking. :(

The Original recipe:
Ultimate Flaky Buttermilk Biscuits
https://youtu.be/oUkmTHA7AEw?si=5enU3Byr8gT9fFkl

Love that David Sedaris tshirt, Eric!!

I love that background sounds !

How much buttermilk????

"Eggs + Cream + Sugar" in a biscuit mix = Scone. Still look delicious though. And I would devour them in a sec.

I love you eric kim

The recipe says to rotate it between each fold which I didn’t do based off the video 😭😭😭

Buttermilk and no baking soda?

Square biscuits are terrible, they never actually cook properly.

yo dog these came out horrible. Was my baking powder still good? questionable. Is self rising ok for this recipe? All purpose recipes always make me nervous

The biscuit is falling over because it was pinched/not trimmed on the edge. I usually put my dough in the fridge for 20 minutes so it won't compress/ get pinched on the edges when I cut them. It really helps. Not sure about the sweetness but the rest I like. Haven't made a scone but have made a sort of sweet biscuit/short bread and wasn't fond of it, but great job on the video!

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 )

🥰😍🥰😍🥰😍🥰😑😐🌞🎁🌞💞✨🌻

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!!

Tonally awesome!!

Thank YOU Biryana 🙏😊

The ingredient link doesn't work!

Strawberry-Rhubarb Shortcakes

“My partner?”