One biscuit recipe is all you need and this is the one. A baby batch teamed with honey-drizzled nectarines and a hint of thyme is perfect for an August breakfast. If you have the patience, serve them for dessert.
@ericjoonho and @nytcooking have all the info you need to recreate the craggy edged, lofty buttermilk biscuits from Briana Holt's Tandem Coffee and Bakery in Portland, Maine. Buttermilk and sugar weave their magic in a recipe that comes together in a snap. Just play by Briana's rules and Eric's directive; let the grated butter lounge in the freezer for 10 minutes before mixing. They're so easy to make, I never think of them as anything but simple indulgence. Ad you can have them hot out of the oven dripping with butter long before you would ever tackle the lengthy drive to Maine.
Professional Pie-isms & Seasonal Sarcasm