Claire Saffitz Makes Miso Buttermilk Biscuits | Dessert Person

[@CSaffitz]

Good morning, what are you baking for Mother's Day this year?

[@ElizabethGonzalez-tj8gl]

my mom really enjoys your cinnamon sugar palmiers, so maybe that!

[@laurenschenck5355]

I am baking your peanut butter jelly cookies my mom love peanut butter ❤️🍪

[@kbk2192]

making your Salted Caramel Chocolate Tart for the first time. Wish me luck lol

[@ah7910]

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!

[@sh-nd4cs]

Do you know how many bakers uve opened ourselves to the joy and fun of baking? It's like we're your baker babies

[@ElizabethGonzalez-tj8gl]

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

[@gogo_crunchy8926]

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

[@vigilantcosmicpenguin8721]

I like the idea of a video that's literally just them having a conversation and then we watch it.

[@noneness]

@@gogo_crunchy8926 yes!! Would love to see them try and bake something from her book

[@ElizabethGonzalez-tj8gl]

@@gogo_crunchy8926 ooh yes, i love that idea!

[@ElizabethGonzalez-tj8gl]

@@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

[@livesouthernable]

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.

[@MacrameWounds]

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 😻

[@wohdinhel]

literally my best friend every time i visit their apt

[@vigilantcosmicpenguin8721]

Claire is absolutely the type of person who would say that.

[@monicavictoria787]

Just virgo things

[@littlenikke4704]

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.

[@MoYvStarkey]

I love the little kitchen spirits that pop up. Claire is never alone in the kitchen. Love their exspressions.

[@samuelpreddie5967]

My favourite part of every Dessert Person episode: “Verdict: MMM” Can we get a “MMM” compilation please?

[@tati.l.]

7:15 - that dough looks soooo soft and fun to work with.

[@notanimposter]

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.

[@Seyera]

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.

[@christines5684]

I’ve made these so many times for potlucks! Everyone is always surprised how the miso makes the biscuits taste beautifully cheesy and savory.

[@ArgentAbendAzure]

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.

[@supplewaffle]

9:57 is hands down the best part of the whole video

[@drewlovely2668]

I like the little edit detail of the smiley on the Mido buttermilk bowl

[@Dawn._]

스콘에 미소 넣은 건 처음 보는데 치즈같은 풍미를 준다니 신기하네요 ㅎㅎ 다음에 시도해봐야겠어요!!

[@danbev8542]

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!)

[@bennah777]

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

[@mrakoplasa]

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 :)

[@cemeterymidtown]

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!

[@looloo5854]

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

[@kallyvanderford8298]

I would really love to see Claire do a grocery haul, grocery list, fridge tour, pantry tour, etc!!!

[@julienposture1437]

I haven't made a regular biscuit since I've found this recipe, brilliant !

[@mrancier4269]

Made these today - SO PILLOWY. Absolutely delicious! Thank you for this fun and easy recipe!

[@jalhp1000]

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 🥲🥲

[@ThetrendchapterBlogspot]

I literally just bought proper authentic miso few days ago! I’m definitely making these🤭🥰

[@erincoughlin4187]

Same! I couldn’t believe when I saw this video. I’ve never bought miso in my life til a few weeks ago!

[@hms17sunshine]

I cannot wait to make these! Also SO much appreciation for the measurements in cups, grams and ounces!

[@dantesmuze]

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!

[@lizhood6132]

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.

[@lorassorkin]

FYI - She has a second bagel recipe on the NYTimes Cooking channel, which personally, I like better.

[@4321chanson]

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!) 🥰

[@kbk2192]

Man, I love Miso so much. Will be trying this recipe!

[@bamsaereplay]

This might be the first baked goods I will do in a new apartment. Love the simplicity, cannot wait for the deliciousness

[@lechatbotte.]

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.

[@jvalentine3746]

Is there an alternative method if I want to omit the miso? What would I replace it with?

[@LaLaLaAllDayLong]

I watch every episode at least 3 times. My favorite KZbinr

[@purplefairry]

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.

[@mirandaeats]

This is one of my fave recipes of yours! I've made it so many times!

[@charmainechiu7811]

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!

[@CarFreeKC]

The smiley face on the rolling pin. Great touch. I giggled.

[@melissalambert7615]

Nice idea to use miso. I never have enough uses for it. I am also a square biscuit person. Yours look amazing!

[@daisy209]

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!!!

[@jhnell9415]

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 ❤️

[@dwaynezilla]

9:56 that chopping music 😂

[@CLTGeek]

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.

[@aliyahsarna5113]

this works great for scones too!

[@bombdottcom111]

Great thx

[@SJisReading]

This is what I do for my very southern biscuits and it works fantastic

[@mochrimek]

ooh this is a really good tip

[@HudaThot]

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.

[@brnscofrnld]

These are great to batch and freeze.

[@loleezi]

These look amazing, but I’m OBSESSED with the fluffy chicken cameo! What a star 🤩

[@vigilantcosmicpenguin8721]

It's always cool when there's a cat cam, but a chicken cam? Wow. Next level.

[@marenecaldwell]

These are absolutely delicious!!! I can't wait to make again.

[@kimnguyen7023]

Question! First off! I love you. Two. When I bake the frozen biscuit. It tends to get darker quicker and the inside of the dough is still raw, should reduce the heat more in order for it to bake all the way through? Bc when I do reduce the heat to 375 a leave it in a min longer, it just gets too dark on the outside. Help a sista out please 👏🏼👏🏼🙏🏼

[@noneness]

Do you have a temperature probe? Maybe your oven temp isn't accurate?

[@Diamonsarr]

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!

[@jordanborst-ortiz2886]

My favorite recipe in the book :))

[@14judita]

The animated intro is so good maybe animated shorts of Claire and her cats etc in the future? Im all in 🙋🏼‍♀️

[@erbearthgarden3658]

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.

[@AussieAngeS]

Oh yum those would taste amazing ! They certainly look fantastic, I love the stacking technique that you use. Thank you Claire I love them

[@crashlikewaves]

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

[@AntoniaMorris]

This recipe makes miso happy (sorry I had to), can't wait to try!

[@Curiouscat5980]

I like square biscuits like you say there’s no waste. 👍🥰👍😋😋😋😋😋

[@JoeyKlu]

The smiley face editing is so good.

[@JustinBakerDeDav]

I'm so glad Claire respects the Price is Right rules for room temp.

[@melissalambert7615]

🤣🤣

[@kelseyclarke9488]

Claire I need to know! Are you using the “gold” butter for your biscuits. Dose it make a difference if you use the European style butter for biscuits?

[@Margar02]

I have read that European butters are better for flakey biscuits, because the butter has less water content and won't over-hydrate the dough. I get better results when I use Kerrygold unsalted butter as opposed to american unsalted sweet cream butter

[@gabym3904]

These are sooooo good omg

[@simhaup1]

The smiley faces 😂 Claire has some happy kitchen utensils.

[@torreykat]

I noticed those too! The extra animations are just so perfect

[@unconfirmedemail9428]

Especially the rolling pin :)

[@0o0ification]

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.

[@sueletson3640]

These sound and look amazing!! Just ordered miso and will make them soon :)

[@sabrinaowens4643]

Not sure what is Miso. If you don't mind sharing, where did you order miso?

[@EvanTreempire]

Just made these, and good lord they're great. As mentioned, the miso adds extra richness and depth, but honestly...they're buttermilk biscuits with two sticks of butter in them! They'd be great without the miso, too. Took advantage of the mention that they freeze well, and I've got a bunch of leftover ones ready for my next meal. The quandary, though, is...I'd honestly like to cook them now, but I've already eaten over a half stick of butter just from the ones I've already had.

[@elee2992]

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

[@orchidpanda2253]

These biscuits turned out so damn delicious!!! Mmmmmmmmmmmmm!!!!! Claire is da best

[@aprialla5922]

Yay new episode 😊💕

[@melisalubis2976]

if i may ask, whats the different for using buttermilk and regular full milk? thankyou :)

[@bethwalker355]

Yipee! Biscuits look amaaaazing!!! .... Lets face it, like everything you do. We LOVE you Claire!!!!

[@jarrelldf90]

These biscuits are sooo delicious; really tasted cheesy! I also added some garlic powder for a "cheddar bay biscuit" sort of feel.

[@lucapeyrefitte6899]

The verdict always being mmm makes me laugh, I love it 😂

[@philiplitvak8099]

Thank you for another great video, Claire! I have a baking question for anyone who knows: Why is it possible to expose the sides of your biscuits here, but when you do puff pastry, you always need to have everything sealed off so that the butter does not flow out during the bake?

[@cmstephensen]

Thank you! I’m super excited to try these!

[@mightyunicorndragon]

I made these in the winter and they were so tasty!!

[@drlopez6755]

Omg!!! The biscuits with cheese flavour

[@m.chicken1000]

Currently eating a Claire NYT bagel as I watch this :)

[@vigilantcosmicpenguin8721]

Biscuits are pretty much the perfect savory bake. Like, a standard buttermilk biscuit is already perfect, but every recipe you see for biscuits comes up with some new way to take them to the next level.

[@_jjtt9066]

gonna try this! my twin loves miso ^^

[@toast039]

SHES A QUEEN 🤘🏼

[@MaxSlusarczyk]

I just made these 2 days before your post! Funny to see all the things you did better than me LOL

[@letsdoyoga5137]

I love love LOVE the kitty and chicken cam updates :)

[@rodericknguyen4418]

love your videos like always !! 💜💜

[@zeppelin695]

“Mmm.” gets me every time 😂😂

[@horsecowsht1602]

MISO ON ANYTHING IS SO NICE

[@SelmiEmi24]

Love!!! Want to make these immediately!!

[@cindyou8446]

Thanks Claire! The Asian in me thinking black or white sesame seeds on top would give an indication it’s an Asian flavour.☺️ Now this would be perfect with Korean fry chicken I think. Have a wonderful Mother’s Day!💐

[@grimm91683]

I am still dying to see the sage sables! I’ve made them a few times and they are so delicious but I’m struggling with forming them into a log and I want to see if I’m missing something in cooking process! My dough before I form them into logs and cut them is always very crumbly

[@SJisReading]

For me, they disintegrate when I cut them.

[@supplewaffle]

I made them a few days ago and it was my first time turning cookie dough into a log (page 22 has a visual reference) they turned out amazing! Make sure you refrigerate the brown butter till solid and then cream the butter and sugar for 2-4 minutes till it’s light and fluffy and no crumbly bits remain. The end dough should feel and hold it’s shape like kinetic sand. I refrigerated my dough log overnight for it to completely solidify and that helped me get clear cuts. Good luck!!

[@grimm91683]

@@SJisReading me too! It's so tough to keep it together - I need to keep experimenting!

[@DessertGeek]

Years back I got to try a homemade 3+ year old miso, and now I am *immensely* curious how that much funk could work in biscuits!

[@kayanncee8291]

Those look so good! I love that square biscuits don’t have as much scraps. The only thing I am having a problem with when I make them is the tops of my biscuits shrink a lot, so they almost look like a pyramid with the top half chopped off. How do I alleviate this problem? Is it because I am overworking the dough too much after I stack them and roll them out to cut? Would it help if I let the dough rest before cutting the dough to stack, resting after stacking and rolling out, before I cut them into squares to let the gluten relax? It drives me crazy and it makes me reluctant to make biscuits because I don’t like the way they look after baking.

[@Seyera]

It does sound like you're overworking the dough and the gluten is resisting. Do you chill your biscuits before you bake them, or do you bake them straight after cutting into squares? You could try resting the dough in the fridge for about 30 minutes after you stack, then roll it out and cut. At this point you could still let the cut biscuits rest (in the fridge or freezer) before you bake, if you want to be absolutely sure that your gluten isn't stretched too taut.

[@kayanncee8291]

@@Seyera I definitely feel I am most likely overworking the dough. I am going to try not to mess with the dough too much and let them rest longer between stacking, rolling and cutting. Thank you so much! Do you have any other suggestions that may help me in general?

[@Seyera]

@@kayanncee8291 You're welcome! If you ever feel like the butter softens too fast as you work it into the flour, you can measure out your flour in advance and pop it in the freezer (or fridge). This gives you more time to work with the dough, as the cold flour also helps keep the butter cold. This tip is especially useful in the warmer months, since there can be a very significant difference in the temperature of the refrigerated butter and that of the room temperature dry ingredients. Regardless of weather, it's a good insurance policy!

[@WeCaredALot]

These look delicious. Gonna give them a try.

[@bombdottcom111]

Oh my gosh... these look soo good.

[@nurseslectureforum4187]

Wow amazing 😍❤️

[@SMNACTUALLY]

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.

[@boopiedoop3334]

Just made these and they’re delicious. It’s hard to not eat them instantly.

[@jessicachukwudum]

Lovely 😍

[@bitesofhappiness7710]

Hello chef Clarie If I don't have sweet white miso How I can Change it? However I want to try "miso" but I'm not sure if I can get it in my town 😥

[@amyabay4826]

Hi claire can miso be mix into muffins? I was wondering what miso taste like with sesame and honey.

[@lillyan_patisserie]

Ummm!!🤩I just wanna try the one she made!

[@erictappan3906]

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.

[@laurenschenck5355]

OMG!! Looks so delicious Claire and everything you have a gift! 😍

[@fcsolis]

Yum. Those would go well with any dish. Thank you.