One of my favorite bakeries in town, Tandem, is just a 10-minute walk from our apartment, but instead of popping over, I decided to try making one of my go-to treats at home: Briana Holt’s Buttermilk Sugar Biscuits, which she luckily shared with The New York Times.
Cold butter is coarsely grated and frozen, then folded into the dough, which gets rolled, folded in half, and rolled again (six times total) before being cut into 1½-inch-thick squares and baked until golden. They’re finished with a brush of butter and a sprinkle of flaky sea salt (as they should be).
At Tandem, I always order mine with their cream cheese and pepper jelly (truly the stuff of dreams) but since I had mixed berry jam in the fridge, that’s what I went with here.
Mine didn’t rise quite as high as I hoped, but OMG they tasted exactly like Briana’s: crunchy edges, fluffy centers, a little tang, a touch of sweetness, and so. much. butter.
Skipping milk and cookies this year and leaving these out for Santa and the reindeer … though someone’s going to have to share, because I only made nine.
Merry Christmas Eve!
Rating: 5/5
How Easy Is That – Skill Level: Easy
Store-Bought Is Fine: Jam
Recipe on NYTCooking.com (unlocked)
