David Tamarkin

From King Arthur Baking Company, this is Things Bakers Know. I'm David Tamarkin, King Arthur's Editorial Director.

Today, we're talking about one of the original American baked goods, biscuits. Biscuits.

Today, we're talking about one of the original American baked goods, biscuits. Biscuits.

You were training.

You were training.

That's the training plan I need to be on.

That's the training plan I need to be on.

Wait, excuse you. I am from Ohio. Okay. i am a midwestern to my core but i was thinking yes yeah here we are a midwesterner and a new englander talking about biscuits but we do have some southerners coming in later a couple southerners

Wait, excuse you. I am from Ohio. Okay. i am a midwestern to my core but i was thinking yes yeah here we are a midwesterner and a new englander talking about biscuits but we do have some southerners coming in later a couple southerners

I love that quote. Biscuits are the people's food. It's so true. And it's true, Jessica. Biscuits are still popping. You know, they're all over the place. Everywhere I look, I feel like I'm seeing a new biscuit. Here where I live in Upper Manhattan, there's a Harlem Biscuit Company, which lines out the door every day.

I love that quote. Biscuits are the people's food. It's so true. And it's true, Jessica. Biscuits are still popping. You know, they're all over the place. Everywhere I look, I feel like I'm seeing a new biscuit. Here where I live in Upper Manhattan, there's a Harlem Biscuit Company, which lines out the door every day.

Over at Bon Appetit, our friend Shopa, amazing baker at Bon Appetit, came out with a recipe for garlic bread biscuits, which I thought was such a fun play for Thanksgiving. And there's been a big focus on Southern baking, both modern Southern baking and historical Southern baking in cookbooks in the past few years. One of my favorites is by Cheryl Day, a friend of the podcast.

Over at Bon Appetit, our friend Shopa, amazing baker at Bon Appetit, came out with a recipe for garlic bread biscuits, which I thought was such a fun play for Thanksgiving. And there's been a big focus on Southern baking, both modern Southern baking and historical Southern baking in cookbooks in the past few years. One of my favorites is by Cheryl Day, a friend of the podcast.

And another one is by Chef Kelly Fields. And they put a biscuit, a buttermilk biscuit on a pedestal, literally on a pedestal on the cover of their book, just to show like how important this baked good is to the South, but also to America as a whole.

And another one is by Chef Kelly Fields. And they put a biscuit, a buttermilk biscuit on a pedestal, literally on a pedestal on the cover of their book, just to show like how important this baked good is to the South, but also to America as a whole.

You want to know what my biscuit vibe is?

You want to know what my biscuit vibe is?

Okay, great. I don't know. Yeah. I have a vibe. And I'll tell you something. I'm like a biscuit butterfly. I came out of my cocoon. And here we go. This is my biscuit truth. I am a fluffy biscuit. I'm a soft biscuit. I don't want to hear it. I know people want the flaky biscuit. They want the crispy edges on their biscuit. Give me A fluffy biscuit. Give me tall. Give me soft edges.

Okay, great. I don't know. Yeah. I have a vibe. And I'll tell you something. I'm like a biscuit butterfly. I came out of my cocoon. And here we go. This is my biscuit truth. I am a fluffy biscuit. I'm a soft biscuit. I don't want to hear it. I know people want the flaky biscuit. They want the crispy edges on their biscuit. Give me A fluffy biscuit. Give me tall. Give me soft edges.

Make my biscuits bake together in a pan. Let me pull them apart. Let my biscuit kind of be like a roll almost, but better. Like just a heartier roll. I just think a fluffy biscuit is where I am. And I'll tell you something else, Jessica. I am not right now at this very moment.