David Tamarkin

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.

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.

i'm not a savory biscuit i'm a sweet biscuit so i want to be spread like spread me with clotted cream and jam i guess that's more scone spread me with butter and jam slather me in honey i don't know i was gonna say put chocolate don't put chocolate on me i'm a biscuit

i'm not a savory biscuit i'm a sweet biscuit so i want to be spread like spread me with clotted cream and jam i guess that's more scone spread me with butter and jam slather me in honey i don't know i was gonna say put chocolate don't put chocolate on me i'm a biscuit

Very popular and very good. I mean, there's no bad biscuit, honestly. I think I love any biscuit that you give me.