Claire Saffitz Makes Miso Buttermilk Biscuits | Dessert Person
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- Опубліковано 14 чер 2024
- Claire Saffitz Makes Miso Buttermilk Biscuits | Dessert Person
In this episode of Dessert Person, we show you how to make Miso Buttermilk Biscuits.
Miso Buttermilk Biscuits
1/2 cup sweet white miso (4.8 oz / 136g)
1 1/4 cups buttermilk (10.6 oz / 300g), chilled
3 1/4 cups all-purpose flour (15 oz / 423g), plus more for rolling
1 tablespoon baking powder (0.42 oz / 12g)
1 tablespoon sugar (0.46 oz / 13g)
1/4 teaspoon baking soda
2 sticks unsalted butter (8 oz / 227g), cut into 1/2-inch pieces, chilled, plus
2 tablespoons (1 oz/ 28g), melted for brushing
Freshly ground black pepper
Video Breakdown
0:00 Start
0:01 How To Make Miso Buttermilk Biscuits
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Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Video Series:
Producer/Director/Camera: Vincent Cross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Hal McFall
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar - Навчання та стиль
Good morning, what are you baking for Mother's Day this year?
my mom really enjoys your cinnamon sugar palmiers, so maybe that!
I am baking your peanut butter jelly cookies my mom love peanut butter ❤️🍪
making your Salted Caramel Chocolate Tart for the first time. Wish me luck lol
My mother really likes celery, so I’ve come up with a celery cake that is both sweet and savoury so it covers both the main course and dessert sections of our Mother’s Day meal. I’m basically cutting up the celery really fine, salting it thoroughly to get rid of excess water and mixing it into a basic birthday cake mix but adding some roughly-chopped garlic and honey to add depth and crunch. I don’t bake the cake all the way through, as mom likes a slight gooey center, and of course you don’t want the celery to completely bake through either. It’s all about timing!
Do you know how many bakers uve opened ourselves to the joy and fun of baking? It's like we're your baker babies
i propose y’all do an episode where Vinny, Cal, and Mike just spend the entire thing asking Claire the most random questions they can think of
An episode where the editors/camera/sound guys bake and and proof how much they have learned (or not. :D) and Claire is not allowed to correct them
I like the idea of a video that's literally just them having a conversation and then we watch it.
@@gogo_crunchy8926 yes!! Would love to see them try and bake something from her book
@@gogo_crunchy8926 ooh yes, i love that idea!
@@vigilantcosmicpenguin8721 it’s giving talk show hosts…i like it. viewers should give them a bunch of topics and they just pick one out of a hat and start talking
Claire saying: "The dough is kinda soft", even though she knows it's gonna work out perfectly, is like when you're having friends over and excusing the mess, but your apartment is actually spotless 😻
literally my best friend every time i visit their apt
Claire is absolutely the type of person who would say that.
Just virgo things
I usually just come for Claire’s great personality. The fact that she can have something go wrong in every video and still end up with awesome food makes her recipes so much more relatable.
My favourite part of every Dessert Person episode: “Verdict: MMM”
Can we get a “MMM” compilation please?
Glad I watched 'till the end. Was wondering about making them in advance and freezing. Popping a couple in the toaster oven in the morning, getting the coffee going, then taking a shower and getting ready for the day to have fresh biscuits waiting for me? What a great way to start the day.
I love the little kitchen spirits that pop up. Claire is never alone in the kitchen. Love their exspressions.
I’ve made these so many times for potlucks! Everyone is always surprised how the miso makes the biscuits taste beautifully cheesy and savory.
스콘에 미소 넣은 건 처음 보는데 치즈같은 풍미를 준다니 신기하네요 ㅎㅎ 다음에 시도해봐야겠어요!!
7:15 - that dough looks soooo soft and fun to work with.
I've made Claire's regular buttermilk biscuits a number of times. They are so good!
I might have to try the miso too. They look great.
I’ve made these so many times and they’re so good! I use the full amount of red miso and it always comes out great.
I cannot wait to make these!
Also SO much appreciation for the measurements in cups, grams and ounces!
These sounds like perfect for a stew or chili on a cold winter morning or even a chilly fall day. Miso who NU? I love watching Claire be real it’s so me dropping stuff in the fridge or trying to keep it from hitting the ground.
Claire I make these all the time!! I’m so glad I can watch you make them as well. I use these with biscuits and gravy and it’s so goooood
I literally just bought proper authentic miso few days ago! I’m definitely making these🤭🥰
Same! I couldn’t believe when I saw this video. I’ve never bought miso in my life til a few weeks ago!
Made these today - SO PILLOWY. Absolutely delicious! Thank you for this fun and easy recipe!
This is one of my fave recipes of yours! I've made it so many times!
I love your stacking/layering method! After years of so-so scones, I finally learned to do some layering…what a difference! Claire’s method looks best to me. Chilling/resting looks important too. (Puff pastry methods!)
I got this cookbook for Christmas, and I’m so excited to make this! I’ve been in college so I can’t bake but this summer I’m making as much as I can out of ur book!
I haven't made a regular biscuit since I've found this recipe, brilliant !
Man, I love Miso so much. Will be trying this recipe!
9:57 is hands down the best part of the whole video
I made these this past weekend, they are amazing!
One tip for working in a warm kitchen or climate is to measure out the dry ingredients, then stick them in the freezer for a while before you start making the dough. Cold flour can make a big difference if you're having a hard time working the butter into the flour and it feels like the dough becomes too soft too fast. A stainless steel bowl helps retain the cold even more efficiently.
Great video! I think at the end of the video it would be great to show Vinnie, Mark and Cal tasting the baked goods and hearing their verdicts :D
9:56 that chopping music 😂
FYI... If you freeze the butter and grate it, you can just grate the butter into the flour, stir a couple times, and you're done. No squishing needed. The "ultra course" grater from Microplane (as part of their box grater or standalone) makes the perfect size butter flakes and really powers through a stick of frozen butter.
this works great for scones too!
Great thx
This is what I do for my very southern biscuits and it works fantastic
ooh this is a really good tip
This doesn’t result in as quite of flaky of a biscuit as Claire’s method. Appreciate people trying to offer tips and tricks. But, easier isn’t always better. There is a reason that many good biscuit recipes don’t use a cheese grater, despite it being something that most people have in their kitchens.
I like the little edit detail of the smiley on the Mido buttermilk bowl
This might be the first baked goods I will do in a new apartment. Love the simplicity, cannot wait for the deliciousness
Thank you! I’m super excited to try these!
Oh yum those would taste amazing ! They certainly look fantastic, I love the stacking technique that you use. Thank you Claire I love them
Made these today for my BF's BD breakfast with the darker miso (didn't use the full amount per the recipe) and they were a HIT! Cooked up some shitake mushrooms and mixed them with our leftover savory smoked turkey gravy from Thanksgiving and they paired really well. Very flaky and savory!
These are sooooo good omg
These are absolutely delicious!!! I can't wait to make again.
I watch every episode at least 3 times. My favorite UA-camr
These are great to batch and freeze.
I would really love to see Claire do a grocery haul, grocery list, fridge tour, pantry tour, etc!!!
Oh god what a start to the video 😂 On another note: I was so excited to see Claire on the Dishing on Julia podcast this week! Two of my favourite things in one place, so lovely. Was hoping for some sort of mention of whether she'd seen the series, but this is even better! Now my Julia pipe dream is to see Claire cook with Sarah Lancashire, I bloody love her (and CS obv!) 🥰
These sound and look amazing!! Just ordered miso and will make them soon :)
Not sure what is Miso. If you don't mind sharing, where did you order miso?
Love!!! Want to make these immediately!!
I got Claire's book a week or so ago. I have sooooo many cookery books, but hers is very good. I am going to have a go at the bagels and the prune/chocolate cake to start. It's a big book and Claire's voice can be heard! Thanks so much, Claire.
FYI - She has a second bagel recipe on the NYTimes Cooking channel, which personally, I like better.
OMG Claire! This is so exiting, I cannot wait to make these. I have folded a lot of things into biscuits/scones but not MISO.
The smiley faces 😂 Claire has some happy kitchen utensils.
I noticed those too! The extra animations are just so perfect
Especially the rolling pin :)
Tried this recipe for Mother’s Day and loved how the biscuits turned out 🥰 if you’re trying this, use a rimmed pan (like Claire)!! I wasn’t paying attention and used a flat baking tray rather than one with a rim, and the butter melted into my oven, turned to greasy-smelling steam, and the clean up was 🥲🥲
I have left over miso from this week that I didn't know what to with, so I will be making these tomorrow!!!!!😃 Thank you!!!
These look delicious. Gonna give them a try.
I made these in the winter and they were so tasty!!
love your videos like always !! 💜💜
My favorite recipe in the book :))
I made these this past weekend. Didn't get much rise (probably user error), but they tasted freaking amazing. And the crispy sections were chef's kiss.
I'm so glad Claire respects the Price is Right rules for room temp.
🤣🤣
Oh my gosh... these look soo good.
Lovely 😍
Yum. Those would go well with any dish. Thank you.
Is there an alternative method if I want to omit the miso? What would I replace it with?
Yay new episode 😊💕
gonna try this! my twin loves miso ^^
Nice idea to use miso. I never have enough uses for it. I am also a square biscuit person. Yours look amazing!
This recipe makes miso happy (sorry I had to), can't wait to try!
Perfect
Wow amazing 😍❤️
Currently eating a Claire NYT bagel as I watch this :)
one of my favourite things about your cooking/baking is the fact you scrape stuff out, not just the oh so very flashy just throw it in with a lot of stuff left in the bowl. it's so very natural for home cooks to not waste anything :)
Beautiful
OMG!! Looks so delicious Claire and everything you have a gift! 😍
Yipee! Biscuits look amaaaazing!!! .... Lets face it, like everything you do. We LOVE you Claire!!!!
These look so delicious 😍
Yes! I have been waiting for this video for SO LONG because I tried making these biscuits 3 times and totally failed each time! I truly had NO IDEA what I was doing wrong because I've never made biscuits before. Now I know I was definitely undermixing my dough because I was so scared of overmixing and overhandling that I just never brought it together properly like shown in this video! So excited to try again and do it right!
So good
I love love LOVE the kitty and chicken cam updates :)
I like square biscuits like you say there’s no waste. 👍🥰👍😋😋😋😋😋
Amazing
Awesome
I just spent a week in Paris and would like you to know that I had the time of my life shopping in E. Dehillerin. I'm now going try making a lot of your recipes. Thanks Claire ❤️
The smiley face editing is so good.
The smiley face on the rolling pin. Great touch. I giggled.
Ummm!!🤩I just wanna try the one she made!
Omg!!! The biscuits with cheese flavour
This recipe really caught my attention. Also, the animations are adorable 😄I thought that bonito flakes might go well on top for savory accent, but the suggestion to limit additional saltiness is really helpful; maybe some Shichimi instead, or shaved truffle for a special occasion.
Real cool
MISO ON ANYTHING IS SO NICE
SHES A QUEEN 🤘🏼
These biscuits are sooo delicious; really tasted cheesy! I also added some garlic powder for a "cheddar bay biscuit" sort of feel.
These biscuits turned out so damn delicious!!! Mmmmmmmmmmmmm!!!!! Claire is da best
“Mmm.” gets me every time 😂😂
Nice
I saw this in the book and wanted to make them but forgot. This reminded me and they are now in the oven. I used the miso I made from Brad’s recipe, hopefully it turns out due to it being a red miso.
I'm vury glad you put the weights of the ingredients in the description! Bon Appetit is cray cray and has all baking ingredients for your biscuit recipe in cups??? I'm not baking anything without a scale!
I just made these 2 days before your post! Funny to see all the things you did better than me LOL
Yay!!!! SO EXCITED!!! ✨💜✨✨✨💜✨✨✨💜
Nice video! Going to try this ;) thank you for sharing again… new subscriber here 🥰
Nice video
Hi Claire! Thank you so much for continuing to share your wonderful recipes :) Could you please share the brand of miso you used for this recipe? I'm also wondering if you could add in the descriptions the yielded servings for future recipes
These look amazing, but I’m OBSESSED with the fluffy chicken cameo! What a star 🤩
It's always cool when there's a cat cam, but a chicken cam? Wow. Next level.
Yummmmm.
The pause between Claire taking a bite and having a response get me every time 😂 😂 like… is it bad???? But nothing with that much butter can be bad
The verdict always being mmm makes me laugh, I love it 😂
Would love this along with some Black Tea and Fruit
This video (great, btw) helped answer a question I've had a long time ("why are my biscuits so flat") but not in the way I was expecting. Am I just eating small peas, or is "the size of a pea" totally inaccurate? It looks like Claire's lumps max out at lima bean size.
Just made these and they’re delicious. It’s hard to not eat them instantly.