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!
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 😻
@@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
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.
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!
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!
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 :)
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.
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!) 🥰
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.
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.
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 ❤️
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.
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
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!💐
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 would be a great vegan biscuit, especially with the miso giving it some cheesy, savory flavor! Just gotta sub the buttermilk for some apple cider vinegar / oat milk and the butter for vegan butter.
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.
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.
@@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?
@@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!
Hi Claire! I made a few of the miso buttermilk biscuits from frozen, straight from the freezer to the oven. All of the butter melted and pooled out :( when I made them a week or so ago they turned out perfectly. Why do you think the frozen butter melted so quickly?
Went to buy the cookbook and noticed the merch link in the video description is broken. Looks like it's missing the second 'f' in 'buystuff'. It's currently on sale for $21.11on amazon btw.
Claire: Me: She’s gonna say, “MMM”, she’s gonna say “MMM”! Claire: “MMM” Thanks, Claire, for giving me at least one thing I can count on in this crazy world. ❤️
You totally can. Like Claire said in the video, she has only tested this out with sweet white miso, but there is no reason you couldn't experiment with what you have on hand. I just used the white miso I had at home and the result was amazing.
![Tee Grizzley - Blow for Blow (feat. J. Cole) [Official Video]](http://i.ytimg.com/vi/wNLN5xsx5dc/mqdefault.jpg)
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
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 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
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?
I’ve made these so many times for potlucks! Everyone is always surprised how the miso makes the biscuits taste beautifully cheesy and savory.
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'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 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!
7:15 - that dough looks soooo soft and fun to work with.
스콘에 미소 넣은 건 처음 보는데 치즈같은 풍미를 준다니 신기하네요 ㅎㅎ 다음에 시도해봐야겠어요!!
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!
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!
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 :)
9:57 is hands down the best part of the whole video
I would really love to see Claire do a grocery haul, grocery list, fridge tour, pantry tour, etc!!!
Man, I love Miso so much. Will be trying this recipe!
I like the little edit detail of the smiley on the Mido buttermilk bowl
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
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.
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!) 🥰
Is there an alternative method if I want to omit the miso? What would I replace it with?
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.
This might be the first baked goods I will do in a new apartment. Love the simplicity, cannot wait for the deliciousness
Currently eating a Claire NYT bagel as I watch this :)
The smiley faces 😂 Claire has some happy kitchen utensils.
I noticed those too! The extra animations are just so perfect
Especially the rolling pin :)
I watch every episode at least 3 times. My favorite RUclipsr
This is one of my fave recipes of yours! I've made it so many times!
These are great to batch and freeze.
9:56 that chopping music 😂
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.
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.
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.
I like square biscuits like you say there’s no waste. 👍🥰👍😋😋😋😋😋
This recipe makes miso happy (sorry I had to), can't wait to try!
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.
Oh yum those would taste amazing ! They certainly look fantastic, I love the stacking technique that you use. Thank you Claire I love them
gonna try this! my twin loves miso ^^
These are absolutely delicious!!! I can't wait to make again.
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!
MISO ON ANYTHING IS SO NICE
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
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?
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
Would love this along with some Black Tea and Fruit
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.
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!💐
These are sooooo good omg
Omg!!! The biscuits with cheese flavour
Beautiful
OMG!! Looks so delicious Claire and everything you have a gift! 😍
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
The verdict always being mmm makes me laugh, I love it 😂
Thank you! I’m super excited to try these!
I made these in the winter and they were so tasty!!
Perfect
rolling pin at the 8:56 mark - weeeeeeeeeeeeeee
Yay new episode 😊💕
Ummm!!🤩I just wanna try the one she made!
You need Verdict : Mmm merch
These look delicious. Gonna give them a try.
These would be a great vegan biscuit, especially with the miso giving it some cheesy, savory flavor! Just gotta sub the buttermilk for some apple cider vinegar / oat milk and the butter for vegan butter.
Amazing
Love!!! Want to make these immediately!!
Awesome
if i may ask, whats the different for using buttermilk and regular full milk? thankyou :)
Hi claire can miso be mix into muffins? I was wondering what miso taste like with sesame and honey.
Real cool
love your videos like always !! 💜💜
Nice video
Nice
Wow amazing 😍❤️
Does anyone know how to make that kind of buttermilk? Is it just like slightly acidic yogurt but made with more water?
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.
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.
@@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?
@@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!
Hi Claire! I made a few of the miso buttermilk biscuits from frozen, straight from the freezer to the oven. All of the butter melted and pooled out :( when I made them a week or so ago they turned out perfectly. Why do you think the frozen butter melted so quickly?
interesting!
Yaaay! I moved to the USA so it's great to see American recipes. They seem like scones to me? Thanks for the recipe!
"Buttermilk biscuits" are basically the same as British Scones. Where-as US "scones" are closer to a oat-hard-biscuit.
Good
I think Claire needs to talk about the difference between scones and biscuits
4:26 ok
Went to buy the cookbook and noticed the merch link in the video description is broken. Looks like it's missing the second 'f' in 'buystuff'. It's currently on sale for $21.11on amazon btw.
I'll never get tired of the 'mmh'
YESSS!! So excited!!! I'm going to try this but with miso and whey!
Waiting for Brad to ring the doorbell.
How can one sobstitute backing soda and backing powder? Asking because in Switzerland is not a thing..
Nice video! Going to try this ;) thank you for sharing again… new subscriber here 🥰
omg was that from the succession ost
Accordion Expansion
Claire:
Me: She’s gonna say, “MMM”, she’s gonna say “MMM”!
Claire: “MMM”
Thanks, Claire, for giving me at least one thing I can count on in this crazy world.
❤️
Oh damn I’m making biscuits and grave soon
Yummmmm.
Oh lovely 😂
YES CLAIRE ILY
Does anyone know what kind of buttermilk Claire is using?
could swap the miso for cheddar cheese?
You'd have a completely different end product. Miso gives the biscuits a savory flavour that can't be achieved with any substitutions.
Claire just said “flakage.” That’s fantastic.
Make red velvet cake 🥺
Geat video
so i cant use my regular white miso?
You totally can. Like Claire said in the video, she has only tested this out with sweet white miso, but there is no reason you couldn't experiment with what you have on hand. I just used the white miso I had at home and the result was amazing.
What is the difference between biscuits and scons? I thought they were the same thing, but one was American and the other English