David Tamarkin
speaker
1,765 appearances
15 recordings
2 series
first heard Apr 2025
last heard 4d ago
David Tamarkin’s voice in public audio — every appearance, attributed to the second.
Trend
recordings per month · last 12 monthsRecordings per month over the last 12 months — 9 in all, peaking in May 2026 with 3.
Appearances
That's why the softer wheat is so great for biscuits because you can, you know, don't have to be quite as careful. Let's see what else we've got.
She's not wrong. I mean, these are loaded questions. There's about a million questions in each of these questions and we can answer all of them. So first of all, let's talk about the temperature of the ingredients. When I'm making biscuits, I put everything in the freezer. I put my metal bowl, I put all my tools in the freezer to get them really cold and my ingredients too.
I don't get them quite frozen. I don't freeze my butter until it's like hard as a rock, but I get it very, very cold. I think that does make a big difference. Because what you're trying to do here is you're trying to make sure that your biscuit dough, when it goes in the oven, has pockets of butter that will then melt and then release steam. Right.
Yes, yes. Well, and this is if you're making what she's going for, a flaky butter biscuit. Let's talk about that butter. She asked for a brand. I don't think the brand really matters, but I will say that I like American butter for biscuits, not necessarily European style. Nothing against European style butter. It's delicious. But, you know, I asked around. Mm-hmm.
And the King Arthur position on this is save the European butter for the top of your biscuit for buttering your finished hot biscuit. American butter has a little more water in it compared to European butter. And that can be helpful in a biscuit because what you want are those butter pockets to melt, release steam, and then that creates the layers that you're going for.
So any good brand of American style butter, I think, works. And then she asked a very good question about how to incorporate the butter, which there are many, many methods. You can do it with your hands. You can do it with the pastry cutter. I really like grating. Have you ever tried that?
Again, talk about big biscuit questions.
Yeah. Oh, yeah. But yeah, I feel like we're covering all the big questions. What kind of flour? What kind of butter? And how do I get them high? I think that's what people really want to know.
Yeah, absolutely. And you know, the other tip I would give this caller and everybody is something that I learned from our baking school. And it's one of the best things I've ever learned from our baking school. Very eye opening, which is that a biscuit is only going to rise half of its height in the oven. So you want to make your biscuits tall before they go into the oven.
You want to make sure that when the biscuits are in dough form, that they're tall at that point because they're not going to rise that much when they go into the oven. I mean, I think we all have this expectation that biscuits are going to rise higher than they actually do.
You're like, why did my biscuits come out so thin? Because we put them in thin, baby. Yeah. I don't think there's much risk in making your biscuits higher than the recipe calls for. You will, of course, yield less individual biscuits and you may need to increase the time they bake a little bit. But you can mess with that if you want, if you're not happy with the height, you know.
These are great questions.
It's the one thing that would get me to a basketball game.
And if you get 100 points, the fans get biscuits. Never have I seen happier people.
Mic drop.
The next basketball, I go to my nephew's high school basketball game sometime. I'm just going to start chanting, I want biscuits and see what happens.
Every episode, we like to check in with Jessica to see what wildly surprising and full-throated ideas are in her head. A segment we lovingly call Jess Opinions. Jessica, I cannot wait to hear what your Jess Opinion is on biscuits.
Yep, I'm your therapist.
We listen, but we don't judge? I don't participate in that trend because I judge.
Yes.
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