​I’ve been trying to write this latest blog post for over a week. I was unexpectedly called upon to babysit my grandson, who was home from daycare for a few days, and preparing for an upcoming family reunion that my entire family will attend.
 
I love bread in all forms, chewy and crusty or warm biscuits from the oven. Recently in The New York Times, contributing food writer, Eric Kim, came across the irresistible Buttermilk Sugar Biscuits from Briana Holt of Tandem Coffee + Bakery in Portland, Maine. The recipe is on The New York Times website NYTCooking, where Eric has both the recipe and video on the process. Some of the tips he offered to replicate the same outcome as the bakery was to shave cold butter with a microplane; then chill it in the freezer for ten minutes. He also demonstrated how the dough is folded over to create the flakey layers.
 
For the recipe you’ll need unsalted butter, all-purpose flour, granulated sugar, baking powder, kosher salt and cold buttermilk. Using a wooden spoon, I tossed the butter with the flour making sure it was evenly coated and not clumped together. The buttermilk is mixed in two steps to evenly hydrate the flour. To make the dough come together, there are specific, yet easy to follow steps. The process involves placing the loose dough on a floured surface, pressing the crumbs together and using a bench scraper to fold the dough over 5 times and rolling after each fold. You can view Briana Holt’s video or Eric Kim’s on YouTube for free.