Delicious Homemade Cheddar Biscuits with Claire Saffitz | Dessert Person

[@savannamm]

The new intro is beautiful

[@joshp8535]

Gotta be honest though, I skip that song every single time. If I hadn't seen it in the comments, I would never have seen that the intro changed.

[@savannamm]

@@joshp8535 every time I watch her videos I always wonder when they were gonna change it from her apartment so I've been waiting on it 😆

[@jasonclark1149]

@@joshp8535 Every time I watch I sing along with the opening. I can’t imagine skipping it.

[@Arrieallentucker]

The cats are such a good touch!

[@riamachiaisme]

I will never, ever get tired of the glass breaking effects as Claire oh-so-carefully puts things into the sink. Thank you and never stop. 😂

[@lechatbotte.]

Vinny and Claire hitting the video editing outta da park. Claire’s recipes always hit it out of the park.

[@Kyle-hn9vt]

They elevate each other's work so well. Claire/Dessert Person lets Vinny shine in a way he couldn't before. And Vinny provides so many delightful touches that a more straight-forward videographer/editor wouldn't.

[@abigailsmith6000]

"VERDICT: MMM" is my favorite part of every video

[@Sam-cx1jh]

The new intro is AWESOME!!!!

[@AY-ze1fp]

Omg a kerrygold sponsorship 😮?! Claire is out here living our dreams! ❤

[@rat_king2801]

**Paula Deen has entered the chat.

[@markkeeney4917]

southerner here, so it's extra challenging to break with tradition and accept any alternate form of biscuit, but this one won me over... they look so incredibly yummy !

[@kellywright9791]

So glad Claire is back in her Kitchen! LOVE the new intro!!!🎉🎉🎉

[@rhichi11]

I don't know why but the little face in the butter just made my day.

[@juliannabondi7869]

Claire, I just bought Kerrygold butter this week to try because of your videos! I love it!!! so happy they’re sponsoring these videos

[@AidoneusPluto]

I was wondering when the intro was gonna change into the cabin, that was lovely~

[@katiersnyder]

These were delicious! I swapped out 1/4cup flour (34g) and 1/4c buttermilk for 1/2cup active sourdough starter to replace the commercial yeast. Worked perfectly. Also, I only put 2 tsp sugar (same as salt) and the biscuits turned out slightly less brown than Claire's. I will safely be omitting the sugar going forward. Happy baking and seriously fabulous recipe!

[@cindyms.1237]

Kerrygold is the sole reason why I have a Costco membership - to buy it in bulk. The only butter I use. Gonna have to try their cheese now.

[@glucosina]

The dubliner they sell at Costco is AWESOME, with the crystals also

[@ciarapershall1633]

I just tried the aged cheddar Claire used in the video and its SO sharp, creamy, tangy, and delightful. It was too sharp for my fiancé but I really enjoyed a bit of it. We exclusively use Kerrygold butter in our home too, once you start using it you can't go back!

[@anthonyeli1084]

Costco Kerrygold butter buyer here also. It really is hard to have any other brand of butter after getting used to Kerrygold. Everytime I see other butter, I’m like “why is it so white?!”

[@Retro_oo]

Total real people. Not paid actors! Just talking about the butter! Reminds of that collegehumor sketch with batteries and „real people“

[@JsuisJavo]

Lol the breaking sound of the salt container at 3:27 Love those little details 🤣

[@lisapanozzo-tucker3280]

Miss Claire, you are one of the most enjoyable people to watch and listen to. You are so delightful and your creativity spurs me on and gives me courage to try and re-create what you are making. I can tell you right now I will be making those this Sunday morning! Thank you!

[@maryfarrand1799]

Claire is BACK! Love the new intro with ALL the kitties! And I continue to love Claire’s instruction and innovations! Best of the Bon Appétit alums!

[@PorterCollins612]

Once you’re a Kerrygold partner, you have officially made it! Congrats-this looks amazing!

[@HeatherPin]

I could listen to Claire roll out dough for so long, it's so soothing to just listen to her work. The new intro is so beautiful! I love the cats all getting their own moments and a chicken sneaking in there too 😂❤

[@sunnyrunner94]

Plugging her books when she says the word "book", the shattering sounds, even the lines appearing on the dough.. LOL always enjoy the attention to detail! New intro is 👍 and I make biscuits for a living and will most definitely consider this recipe when formulating my own savory a la carte biscuits! Love you Claire!

[@JPKoutloud]

I adore the constant battle for refrigerator and freezer space.

[@thelauraby]

The people on this team are so talented. I am looking forward to getting to know all the details in the marvelous new intro animation! And these biscuits...yummm-mmeee 🧡

[@DrewHensley94]

I use Kerrygold because I saw Claire use Kerrygold. Get that bag girl!

[@mrbear1302]

You must be rich.......

[@annazc]

love the new intro! thanks for another great vid claire & crew :)

[@carol_english]

Alas no Kerry Gold at Costco in Canada. I’d love more footage of the cats. Love Claire as well of course❤ 😊

[@heatherfoster7713]

Ok, a Jaxson Galaxy/Claire Saffitz collab is something I didn't know I needed. But now I know I need it. Please do it! 😁❤️

[@GeologicFM]

I just discovered this channel and I immediately subscribed. The relaxing vibe is old-school Food Network in the best way; so opposite the typically hyperactive KZbinrs. This takes me back to when I was a kid watching cooking shows for hours. ❤

[@quentin8084]

I'm moving back to the US next month from Japan and I'll finally have an oven again, I've been watching so many of these videos debating on what I'm gonna make first and I can't wait to grab a copy of Dessert Person too!!! Thanks for everything Claire :)

[@deanrogers4999]

Come for the delicious recipe and expert instruction, stay for for the "chilling dough in a snowbank" and "cat on cameraman violence" 😂♥

[@jenib320]

You're genuinely making me want to try baking with Kerrygold! These look delicious, and the new intro is adorable!!

[@Jenniferdempsey18]

Love the cat content! Passive Harris interruptions are my fav

[@danbev8542]

So happy to have Claire back in the cabin! These look delicious. At first, I thought these are awfully labor intensive for just biscuits, but then I realized this may be the perfect introduction to laminated doughs. Besides, everything Claire does is amazing.

[@Muffinadventures123]

OBSESSED with the new intro !!

[@IsinMoon]

I NEED a Claire x Jackson Galaxy crossover 😻

[@emkn1479]

Yes, please!

[@faroutrunclub]

My daughter and I love watching your videos! 🖤

[@limeparticle]

Baking is really so much about physics, isn’t it? Something about the way you talk about what happens to dough throughout the process is just really highlighting the scientific aspect of it without sounding in any way removed from real-world practicalities, and I really appreciate that.

[@Debba521]

Claire is back in her kitchen and all is right with the world! Love the expanded intro. The biscuits look beautiful and so tasty. A lot of work, that lamination, but looks worth it. Thanks for a great video!

[@uhimgood]

making this rn and making so many mistakes 😭 but rlly fun! glad to try another recipe, thank you so much claire 🫶🫶🫶

[@hannahhunter7289]

I made these! They were the most delicious savory biscuit I’ve ever made. ❤

[@kaitcohen]

I’ll be making these for Easter dinner. Thanks Claire!!

[@deborahvoll3497]

I need to run to the store and buy me some Kerrygold! Looks fun for Easter!

[@rogehnimunoz4327]

Gringo looks super cute. Cannot wait to bake those biscuits looks really delicious. Thanks for the vid.

[@yodafatkitty]

I love using my pastry cutter to blend the butter. It seems so even and uniform.

[@allief2614]

So happy to see the kerrygold sponsorship! Love splurging on kerrygold when I'm baking gifts for my loved ones ❤

[@sophielalonde1873]

Intro is amazing! Recipe looks amazing too

[@apauser3005]

Those layers look beautiful. Also love the lamination cheat! Definitely trying this recipe

[@evaelster]

In Slovakia we do these with other types of cheese, but also from ground pork scratchings with little bit of cumin and call them pagáče 🤤 But I'll deffinitely try these as well 😊

[@jeannemarie6747]

thank you Claire & team for another great video. I love the quiet moment (about 21 minutes in) of Claire working. also, are those Jacques Pépin chicken art on your wall? Beautiful!!!

[@karinmenzel5825]

Baking and cats!!! Best combo ever ❤❤❤

[@tracymyers9771]

I am trying this recipe tomorrow. Lools amazing!!!!

[@maryruthshanks3742]

Love the new intro! Great new biscuit recipe!💗

[@arthurianking9776]

Wow I love the new Intro

[@queensgirl3324]

I just made these this morning and they are delicious!

[@hrblindberg]

I haven't changed my buscuit recipe since perfecting them about 13 years ago, but these were amazing!

[@hannahmurphy9314]

Are you willing to share your biscuit recipe? 🙏

[@joy_nessss]

These biscuits are so gooooooodddd. I gotta work on the lamination part but so worth the wait! Will definitely keep this recipe to make again

[@marcusbordeaux7548]

Kerrygold vintage dubliner is probably the best cheddar I’ve had

[@SarahSmile6]

I love the new intro!

[@thesearedaydreams6854]

Ohhh... I love any and all things biscuit. I’ve not had this style before, and look forward to trying my hand at these.

[@SB-yh3vd]

I love it! The slo-mo butter brushing moment; the slo-mo of Ringo; the am-a-zing looking biscuits - I can't wait to try this! Also, I think a Jackson Galaxy collab would be amazing. You all could talk about how to optimize your space for the vertical access you were mentioning, and about the challenges of being a kitchen pro with cats underfoot - AND you could share with him how to optimize/improve his favorite baked good! That collab would be amazing!

[@Sneakyfelinexoxo]

this looks HEAVENLYYYYYYY!!! i MUST try these. love the new intro!!!

[@carolinemoon5178]

Love you Claire and really want to make these biscuits! Would you mind giving the amounts for the garlic and onion powders, cayenne, and dill please?

[@cassierichards1706]

Seconding this! Equal parts??

[@JPKoutloud]

One of the best videos explaining lamination.

[@my-hanh]

The new intro is amazing! Jack and Johara did an amazing job as always!

[@Melanco001]

The intro!!!!! ❤

[@VanisleGirl1961]

Kerrygold for the win! I use nothing else as far as butter. But their cheddars are AMAZING too.

[@ashleys637]

Kerrygold is hands-down the best butter I can get at my local grocery store. Also, this recipe looks amaaaazing. I like bread recipes of any kind that have a ton of flavor in and of themselves, so I don't feel the need to put as much on top when eating (though more butter is never a bad option).

[@rclg813]

Oh my gosh! A new intro! I love it!

[@xiuan3757]

aaaah, the new intro with the transforming kitty detail gave me palpitations

[@elizaf.9040]

Just discovered your channel. Very nice. Helpful. Thank you from Washington DC.

[@annerankin1191]

I always love seeing all the swaps. What’s for dinner tonight? Biscuits. Next night: same question and same answer! There are worse things in life!

[@allief2614]

Love the new intro! The silkie chicken in the window 🥹 I had to go back and watch it a couple times.

[@JesseCohen]

Hi Claire and team. So I’ve been making and improving my Shepherds Pie recipe for a few years now (Yes with lamb, and getting very close to ideal, imho). I even stumbled on a secret weapon two weeks ago from a British food channel to try in this weeks iteration. Since day one it has included Kerry Gold butter and their Dubliner Irish cheddar (love the salt crystals), so this sponsor is a home run. It helps that I work at a grocery store that carries a couple of their products. But I will be hunting down the Reserved Cheddar, as I’ve yet to try it. And since it’s on deck for dinner this week, I’ll try this biscuit recipe instead of the typical soda bread we make. I’ve also been eying the Cinnamon Roll ep you did for NYT, but not yet. Walk before run, eh? Thanks so much for the years of inspiration. Now to go do something with it! - Love and Regards from the Sonoma Coast Ps. You have a keg fridge/tap in your Kitchen?! That’s a special brand of epic!!

[@haa_vee]

These look so good! Thank you for sharing this recipe with us! Going to make these biscuits this weekend.

[@myusernamewastaken_]

MOTHER IS BACK!

[@joannekellam191]

Great episode! Love the new images in your intro! Question from a newbie dough girl for your next Clairify episode - how do I know when my dough is “shaggy”?

[@LieselBee_]

This is not a joke...as I was clicking on this video I was thinking about the New York apartment and wondering if you guys still had it...and then I thought, "no they probably would changed the intro by now..." AND THEN!!! It's beautiful!

[@hannahcollins1816]

Loooove Kerrygold!! Used some on the (different) biscuits I made tonight! Definitely want to try this recipe next!

[@MaureenDrees]

I enjoyed learning about angel biscuits. I went to high school in Iowa quite a while ago and was very familiar with baking powder biscuits. A new friend moved in from southern Kentucky, and her mom made angel biscuits, which she said were a “southern” thing. They were so light and delicious, but I never thought of yeast being used in a biscuit. I also very much enjoyed seeing the new animated introduction, matching up with baking in the cabin. I wondered when it would happen. :)

[@monicaramirez-mm7io]

YOU DID THE CABIN INTRO !!!! I’m sure I wasn’t the only one who asked for it but it looks great

[@TheAshG82]

Aww I love the new intro! Thank you for another great recipe Claire ❤

[@ciarapershall1633]

I LOVE THE NEW INTRO SO MUCH I WANT TO CRY SO BEAUTIFUL AND CUTE

[@poliwag2813]

ok claire you kinda hit that vibrato real nicely when you said/sang "dough" at 1:33 😄

[@Kogobean]

new intro!!! i love it, the cats and the chicken are so cute!

[@nancyblair6187]

Leave it to Claire to make even cheddar biscuits even more decadent! Looking for an occasion to try these.

[@juliannabondi7869]

OMG THE KERRYGOLD SPONSORSHIP !!!!

[@MaeganJohnson0105]

Claire, you do not know how much I needed this video. In a month or so, I'll be moving into a new house that has two ovens so I told myself I need to finally learn how to cook 😅 Homemade biscuits is something I've felt like I've never gotten quite right. Now I can follow this recipe and since it's yours I know it'll taste amazing!

[@kjdude8765]

This is a pretty advanced recipe for a beginner, better to start with standard biscuits if you really are brand new to it.

[@MaeganJohnson0105]

@@kjdude8765 I'm not new to it, but not your grandma's level of cooking either. I can follow pretty much any recipe I try. Definitely better at baking than any other type of cooking as well.

[@kjdude8765]

@@MaeganJohnson0105 Wishing you all the best success! Enjoy the new house too.

[@caitlinbriggs3256]

I’m pregnant and I NEED these biscuits asap. I could eat the whole recipe right now.

[@nakhunchumpolsathien4861]

Love new intro ❤

[@garrettwishon5158]

Love the new intro Claire!

[@carriesegrist3929]

The new intro! So adorable!❤

[@diane.fontaine]

Love your new intro. SO HAPPY you were in Austin. So much to see. A city full of fun stuff to do . LOVE this video and recipe. Thanks a bunch 😊❤

[@plazzopants4428]

I'm only asking because we might have shared interests but I will be revisiting after a long while being away from home. What would you do if you could plan a perfect day??

[@diane.fontaine]

Easy question…. I would spend ALL my time with my sister, the one and only . Have you seen the movie Chef? A small portion is in Austin with a live band , that’s one thing I would do. Eating real Mexican food and ribs which is also in the movie Chef 🧑‍🍳. Speaking FRENCH only which I rarely do anymore and rediscovering Austin. Haven’t seen my sister in over 10 years. I can ask my sister where you should eat… can’t recall the rib place but it’s awesome . A frozen marguerita, can’t recall the name of the resto. Sister-sister stuff 🤗👍🇨🇦❤️❤️❤️❤️❤️

[@my2monstas]

Another great video! Looks so delicious!! That nose blow tho 🤣

[@yippeehaha24-y1y]

Yes! Love the updated graphics.

[@anthonyeli1084]

Made these and they were delicious and had so much flavor. Never had a biscuit w yeast before! The only mistake I made was that the biscuits were too tall which made the top slide down the side a bit while rising/baking. Still yummy tho!

[@domg.1011]

Fun fact for all you canadians out there, a stick of butter is exactly one quarter of a block of butter. Do not use a whole block of butter when you are reading american recipes, trust me.

[@akarirei]

One quarter? How many grams normally the butter blockbis in canada?

[@domg.1011]

@@akarirei a pound. A block of butter is a pound, or as measured for grocery 454g. It's industry standard, though there are 125ml blocks of margarine sold for home baking, usually twelve or so packaged together in cardboard.

[@akarirei]

@@domg.1011 omg that’s A LOT. So u guys have to buy that much butter everytime?

[@domg.1011]

@@akarirei ... Butter lasts. It's not like washed spinach which lasts three days & then you need to buy more & if you didn't eat all of it it goes bad & you have to throw it out. My family buys several blocks of butter at once & then we just... don't buy more. (We don't buy that much butter every time, we buy MORE butter LESS of the time.) Sometimes you can find sticks but it is uncommon. I also live in a place where we have a huge cattle & dairy industry so people in my area might eat more dairy than other places where, say, grapes are the only crop that can grow so everyone drinks lots of wine.

[@PassiveAgressive319]

@@akarireia stick of butter is 113-115g

[@cher8644]

Kerrygold makes a delicious seasoned butter. Used it with a splash of cayenne and it rocked.

[@AM-ee2nh]

These biscuits look SOOOOOOooooo good

[@laurenschenck5355]

Happy you are safe and sound back home Claire! ❤❤❤❤❤😊

[@Issor_Rossi]

It's my first time seeing lamination like that but wow, it does look easier and waaay more relaxing

[@IzumisChild]

YES! True New Englanders use our elements well in winter!

[@gregorioavalos1256]

Such a wonderful life. Love it Claire

[@shawnquinn8992]

Love your videos! I'm wondering if it's alright to use the dried buttermilk powder and water? If so, do I add the powder to the dried or reconstitute first? Thank you!

[@kjdude8765]

You're better off using a 1/3 Sour Cream to 2/3 milk substitute for this recipe. The buttermilk powder substitute will have too much water and will throw off the hydration ratio.