These look perfect! Great idea cutting and stacking, then re-rolling, for more layers and I totally agree about making them square, for no wasted scraps. Thanks for sharing!
Made these today.... Without a food processor, I froze the butter and used a boxed grater. Hands down, the absolute ULTIMATE biscuit! The layers went on and on! Sublime taste! Thank you, Claire
I’ve made these a couple times without a food processor, too, with good results! Once just smashing the butter with my fingers and another using a pastry cutter. Both worked equally well; I’ll have to try grating next time.
Here is the Recipe! (After studying the video to get measurements.) 3 1/2 cups of All Purpose Flour 2 tsp. Kosher salt 2 1/2 tsp. Baking Powder 1 tsp. sugar (OPTIONAL) 1/4 tsp. Baking Soda 1 cup of Buttermilk What looked to be about 2 sticks of butter (sliced into 1 tbsp. sections) Bake in 400°F (205°C) oven for 20 minutes (Until bottoms are golden brown)
Though the tsp sugar is not optional! It's included to help balance the flavor and encourage browning. If you're going for a sweeter biscuit, you can top them with some sugar before baking. If you're going with a savory biscuit, you can top them with salt and pepper.
I’ve made them twice and biscuits were perfect, so many layers, crunchy on the outside but soft and buttery inside, really if you’re looking for the best biscuit recipe this is THE RECIPE
I made these tonight. We don't have biscuits in Canada, not a thing. They were not difficult to make. Mine turned out like in the video and were delicious. I love the cutting them in squares thing. Brilliant!! Thank you.
I finally made these! I pulsed the butter one too many times on my first try but they were still delicious and flakey, just not as much as Claire's. My second attempt is in the oven now!
You have quoted one of the greatest common Oxymorons of our time. After you are dead, would you be so kind as to return to our planet for a short visit and let us all know what the Biscuits tasted like?
Hey I made this twice and they taste AWEESOMMEEE!! can’t get enough of it! I personally prefer adding SLIGHTLY less salt and sprinkle a good amount of sugar on the tops! AWESOME recipe, easy to make too! And the square biscuits part? TOTALLY AGREE. It’s makes everything so much easier, just cut straight lines instead of all the re-rolling & wasting precious dough! THANK YOU CLAIRE I LOVE YOU
Very similar to how I make my buttermilk biscuits! Always a hit. I agree about re-rolling scraps causing issues with consistency--I think I might try your method of cutting into squares next time. Cheers!
This is amazing technique I can see how you can do this for other baked or pastry items as well . Like the science of using the method of pie crust incorporated into a biscuit.
These are by far the best biscuits ive made! They were such a hit at the dinner table. My boys said to never make a different kind EVER! Lol Thanks Clair!
I like cutting them in fourths again and repeating the layering step. Some people say that makes the dough flatten, but that hasn't been the case in my experience
following your measurement exactly, we ended up with a very dry mix. Looking at your video I can see there is a skip between you saying the mix looks dry and the next time you cut it. what happen in between the start of 1:33 into the video and the end of 1:33?
This reminds me of scones.. or how we make sconces here in sweden. Im not too familiar with buttermilk but we use sour milk instead and we don’t do the “layer”-thing.. just form it to nice rounded pile and cook it in the oven 😏😂 When its done we cut it and eat it with lots of butter, jam and cheese
Emelie L, you can make your own buttermilk by adding 1 teaspoon of vinegar to 1 cup of milk and let it sit for 15 minutes stir and you have buttermilk for baking.
Man I just tried this recipe the other night, but I’m glad I watched the video as well. See where my mistakes were, but they were still a win in my house. I am also a fan of the squares for the same reason. Tried shortening due to lack of butter and it worked well. Only other thing was the layering step. Just formed the dough and rolled it out. Shorter biscuits but great texture and flavor. A+
I love love love your videos! Question: if I wanted to make these plain without the miso, how should I alter the recipe? Replace the miso with more buttermilk? Thanks!
If you’ve ever been to the state fair in Mississippi, they have people handing out free homemade biscuits that were made in a booth and it’s fantastic. They pump them full of molasses and butter. It’s amazing.
If you're smart with round biscuits, you get zero waste. My mom and her mom and her mom before her always made round biscuits and whatever scraps were left over make a nice giant biscuit. That is always the special biscuit and we always fought over it. These biscuits would make all of my mammaws spin in their graves. They look kinda terrible. Maybe they taste better than they look.
I make my biscuits square, too! The dough gèts tough and you run the risk of the butter melting and losing those flaky layers. Besides, it’s faster! I used to make biscuits for a hundred people every morning for years, rolling and cutting into circles would’ve taken too much time.
In the imortal words of my chef mom, " It's square because I don't cut corners,"
Your mom is Dave Thomas?
I'm sorry to break this to you but your mom stole that from Wendy's
Funny how you’re actually cutting cutting corners.
Sithy Q nice.
Claire in all Her glory, before She was forced into all these emotional labor challenges
andy pucko I noticed she doesn’t sigh as much here, which is usually what happens when she’s exhausted in episodes of Gourmet Makes 😬
???
never did learn how to temper chocolate on screen
These look perfect! Great idea cutting and stacking, then re-rolling, for more layers and I totally agree about making them square, for no wasted scraps. Thanks for sharing!
Well, so I made this recipe. The best biscuits I ever ate
These were the best biscuits I’ve ever had in my life (definitely the best I’ve ever made). 1000% would recommend. Claire is QUEEN!!
Absolutely fantastic and what a marvelous presenter! You should have her on more often. Many thx for the great recipe.
Made these today.... Without a food processor, I froze the butter and used a boxed grater. Hands down, the absolute ULTIMATE biscuit! The layers went on and on! Sublime taste! Thank you, Claire
I’ve made these a couple times without a food processor, too, with good results! Once just smashing the butter with my fingers and another using a pastry cutter. Both worked equally well; I’ll have to try grating next time.
"no, focus on the biscuit." 😍😍😍I cannnnntttttttt
She's the best on this channel! let her space to do more videos
Mich nah brad is the best. But she's second.
naah claire is the best
+slipknot9023 you FOOL,, Both are number 1
I vote for vin
And now she's gone
I think I'm in love... The biscuits look good too
Here is the Recipe! (After studying the video to get measurements.)
3 1/2 cups of All Purpose Flour
2 tsp. Kosher salt
2 1/2 tsp. Baking Powder
1 tsp. sugar (OPTIONAL)
1/4 tsp. Baking Soda
1 cup of Buttermilk
What looked to be about 2 sticks of butter (sliced into 1 tbsp. sections)
Bake in 400°F (205°C) oven for 20 minutes
(Until bottoms are golden brown)
MatthewPH Lambee thank you!!
Though the tsp sugar is not optional! It's included to help balance the flavor and encourage browning. If you're going for a sweeter biscuit, you can top them with some sugar before baking. If you're going with a savory biscuit, you can top them with salt and pepper.
the link is in the description though.... youre measurements are wrong too
Thanks so much
Kellie Ventura
Thank you!
Grate and freeze the butter before cutting in, works like magic
I'd very much rather Claire showcase her amazing baking skills in making these "normal", classic pastries. :)
We need more Claire videos!!! She's the best!
I’ve made them twice and biscuits were perfect, so many layers, crunchy on the outside but soft and buttery inside, really if you’re looking for the best biscuit recipe this is THE RECIPE
You know it's gonna taste amazing when the dough itself looks good enough to eat
I made these tonight. We don't have biscuits in Canada, not a thing. They were not difficult to make. Mine turned out like in the video and were delicious. I love the cutting them in squares thing. Brilliant!! Thank you.
Cutting the dough into squares and stacking them before rolling is a lot neater than trying to flop the whole mass of dough around - great trick!
I finally made these! I pulsed the butter one too many times on my first try but they were still delicious and flakey, just not as much as Claire's. My second attempt is in the oven now!
Allison I tested these on my channel using a blender and using a pastry cutter if you’re interested in alternate methods and the results!
Just made these. Omg they were to die for. I feel so awesome! My husband can't stop telling me how good they are. Thanks so much.
You have quoted one of the greatest common Oxymorons of our time. After you are dead, would you be so kind as to return to our planet for a short visit and let us all know what the Biscuits tasted like?
Hey I made this twice and they taste AWEESOMMEEE!! can’t get enough of it! I personally prefer adding SLIGHTLY less salt and sprinkle a good amount of sugar on the tops! AWESOME recipe, easy to make too! And the square biscuits part? TOTALLY AGREE. It’s makes everything so much easier, just cut straight lines instead of all the re-rolling & wasting precious dough! THANK YOU CLAIRE I LOVE YOU
Claire's recipe is off the chain!! Flakiest biscuits I've ever made! Great tasting, too. She knows what she's doing.
Just beautiful! Thank you.
Very similar to how I make my buttermilk biscuits! Always a hit.
I agree about re-rolling scraps causing issues with consistency--I think I might try your method of cutting into squares next time.
Cheers!
now i'm craving biscuits Claire. Thanks. Yeah Thank you very much.
They look incredible. I love that technique where you stack the dough. I shall employ it to get even better results with my biscuits, Thank You!
Brad fixing his beanie at 0:40 makes my day
Need more Claire!!!
This is amazing technique I can see how you can do this for other baked or pastry items as well . Like the science of using the method of pie crust incorporated into a biscuit.
I LOVE the idea of square biscuits! I always hate the scraps, etc., too!!! YAY!
Claire, I love the squares! Thank you!
I love the square, Claire!
Great recipe....great explanation....love your hair too!!!!
So did the camera person... in the end shes like .. hey focus on the biscuits! Haha
Claire, that Harvard education really paid off. Those are flaky biscuits.
Planning on cutting in triangles. So excited.
These are by far the best biscuits ive made! They were such a hit at the dinner table. My boys said to never make a different kind EVER! Lol
Thanks Clair!
I love this recipe, I love her on camera personality, and I hate the squares. I watch this, and feel joy, and disgust at the same time. And I like it.
Those biscuits loooks sooooo good. I bet they taste incredible and have a great texture!
Here in 2022 just now discovering Clare….wow. So many vids to binge!
Great video...square biscuits are life changing...
Looks sooooo good. Searching for a recipe.......happy,happy to have seen this tutorial.
🌹
Tried this today, it came out so well. Wonderful recipe and tips..thank you :)
I like cutting them in fourths again and repeating the layering step. Some people say that makes the dough flatten, but that hasn't been the case in my experience
I love you biscuit lady ! These are the best I have ever had . I finally made some we can eat .
biscuits look good, Claire is looking even better.
I love the elegant look! I must try this recipe.
Very yummy! You are the best!!!
i love this channel. they make cooking less intimidating.
Claire, these biscuits were easy to make and soooooo tasty!!!!!!👌😋
I just made these. They're awesome.
Best biscuits I ever made☺️thank you!
Square... interesting!
I happen to love biscuits. I should make some tomorrow.
Thanks for the video
great recipe thanks for sharing!
following your measurement exactly, we ended up with a very dry mix. Looking at your video I can see there is a skip between you saying the mix looks dry and the next time you cut it. what happen in between the start of 1:33 into the video and the end of 1:33?
These look like amazing biscuits. Thanks for the terrific recipe video, Claire!
Legend has it if your this early , you will get a delicious treat form Bon appetite
This reminds me of scones.. or how we make sconces here in sweden. Im not too familiar with buttermilk but we use sour milk instead and we don’t do the “layer”-thing.. just form it to nice rounded pile and cook it in the oven 😏😂 When its done we cut it and eat it with lots of butter, jam and cheese
Emelie L, you can make your own buttermilk by adding 1 teaspoon of vinegar to 1 cup of milk and let it sit for 15 minutes stir and you have buttermilk for baking.
Crystal Rowe Oh, fantastic! I’ll have to try these sometime then 😄Thanks!
Sour milk and buttermilk are basically the same thing. What you call scones in Europe, we call biscuits. They are pretty much the same.
Bethany Lade
True but not exactly the same.
Man I just tried this recipe the other night, but I’m glad I watched the video as well. See where my mistakes were, but they were still a win in my house. I am also a fan of the squares for the same reason. Tried shortening due to lack of butter and it worked well. Only other thing was the layering step. Just formed the dough and rolled it out. Shorter biscuits but great texture and flavor. A+
So delicious, thank you !!
Omg I have been wanting to try this for awhile haven’t found a biscuit recipe will let you know how it runs out
I love love love your videos! Question: if I wanted to make these plain without the miso, how should I alter the recipe? Replace the miso with more buttermilk?
Thanks!
I'm always making biscuits love them
Great recipe, I am making another batch today!
Magic, for sure.
If you’ve ever been to the state fair in Mississippi, they have people handing out free homemade biscuits that were made in a booth and it’s fantastic. They pump them full of molasses and butter. It’s amazing.
Delicious, and the biscuits look great also. 😍
"You don't get scraps." ... pile of scraps in next shot
I will be making these. It seems to be pretty simple!
That looks super delicious. Let me show this to the bakers in my Bakery.
Still my favorite recipe
Looks delicious!
It looks divine
Fantastic ❤️❤️❤️
Tried these, so good with grape jelly
I always make square biscuits, never understood the waste. I now have a new technique for layering though, thank you.
If you're smart with round biscuits, you get zero waste. My mom and her mom and her mom before her always made round biscuits and whatever scraps were left over make a nice giant biscuit. That is always the special biscuit and we always fought over it.
These biscuits would make all of my mammaws spin in their graves. They look kinda terrible. Maybe they taste better than they look.
I love scones
love that delaney was the first to snag a biscuit
I loveeeee claire
Every one of Claire's old vids "Making ______ is one of my favorite things to make"
I would be so proud to serve those up! Thanks for the suggestion on savory or breakfast, that's a great idea! Gorgeous biscuits! Thank you!
🤩 Claire is lovely 😍
Love this !
Can you use shortening by cutting butter measurement in half ?
My mouth is watering
YUMMM. Omg those look so good I can't even deal.
I just made these and it turns out amazing found the recipe to a T
The biscuits looks so good! I can't wait to try this recipe.
Best crunchy biscuits.
This video changed my life.
Clare is the best and she is stunning!!
delicious
Can you use these for strawberry shortcake?
Imagine having Claire as your grandma
Do you use self-rising flour?
Can these be frozen until ready to bake? Like for a week or two?
I like your way of square cutting, it's better.
that's a nice recipe!
3.5 C Flour
2 tsp salt
2.5 tsp baking
Pinch sugar
Pinch Baking soda
Buttermilk
Utter
Claire is the best. BA, bring her back!
I make my biscuits square, too! The dough gèts tough and you run the risk of the butter melting and losing those flaky layers. Besides, it’s faster! I used to make biscuits for a hundred people every morning for years, rolling and cutting into circles would’ve taken too much time.