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Claire Saffitz Makes Miso Buttermilk Biscuits
Dessert Person with Claire Saffitz - S7 - E8
In this episode of Dessert Person, we show you how to make Miso Buttermilk Biscuits.
Dessert Person with Claire Saffitz: Season 7 - 11 Episode s
7x1 - Claire Saffitz Makes Sourdough Bread
March 17, 2022
Bread is what I make when I feel happy, or sad, or stressed -- or just when I am in the mood for fresh, delicious, bread! The process is just as rewarding as the end result, so it’s never too late to learn the basics of sourdough bread-baking. Here Claire walks you through the steps, especially the home-friendly method of baking bread in a Dutch oven.
7x2 - Claire Saffitz Makes Pancakes + Sourdough Starter 101
March 24, 2022
Raise your hand if you have a sourdough starter languishing in the refrigerator? If you do, fear not, even a neglected starter can be revived, just check out Claire’s tips for how to keep a starter fed and happy in your fridge so sourdough bread is always at your fingertips. Then, watch Claire make wholesome, light, and whole grainy pancakes with the discard, since adding the extra starter means delicious pancakes with no waste!
7x3 - Claire Saffitz Answers Your Bread Questions
March 31, 2022
Ever have a burning bread question you wished you could ask a real baking expert? Bread Flour vs All Purpose? Problems with Starter? Best Baking Tips & Hacks? Well, you might have these questions answered because Claire is back to address all your burning queries in this mini-series called Claire-ified.
7x4 - How To Make The Best Quiche With Claire Saffitz
April 7, 2022
A quiche is simple in concept, yes, but this recipe has quite a technical process. Claire Saffitz demonstrates how to make the best quiche by parbaking the crust to prevent sogginess and ensure the structural integrity of the tall sides. Claire walks you through step by step on how to parbake and how to protect against any leaks by diligently patching the crust and setting it with a bit of egg wash before adding the crust. Follow along and give this Quiche Recipe a try - perfect for breakfast, lunch or dinner.
7x5 - How To Make Blueberry Cream Cheese Danish With Claire Saffitz
April 14, 2022
A treat for me as a kid was walking from my house to the St. Louis Bread Company, a family-owned, fast-casual bakery and cafe (later sold and turned into the Panera chain), and buying a snack from the pastry case. I would often get one of their cherry or blueberry and cheese danishes. It felt like a very fancy treat then, and that’s still how danishes feel to me now. Watch and follow along as Claire Saffitz walks you through her Kouign-amann recipe and creates delicious Blueberry Cream Cheese Danishes.
7x6 - Emma Chamberlain Makes Breadsticks With Claire Saffitz
April 21, 2022
In this special episode of Dessert People, we took our show on the road to sunny Los Angeles and spend some time in the kitchen with Emma Chamberlain, hummus connoisseur and YouTube sensation. Watch Emma and Claire make Crispy Olive Oil Breadsticks with all sorts of flavorings and toppings, perfect for dipping and sure to dazzle your friends and guests at any party.
7x7 - The Best Peanut Butter Cookies with Claire Saffitz
April 28, 2022
In this episode of Dessert Person, we show you three ways to make Peanut Butter Cookies
7x8 - Claire Saffitz Makes Miso Buttermilk Biscuits
May 5, 2022
In this episode of Dessert Person, we show you how to make Miso Buttermilk Biscuits.
7x9 - How To Make Blood Orange Olive Oil Cake With Claire Saffitz (1 Mil Special)
May 12, 2022
This episode is all about covers — Claire shows you how to make the gorgeous cover star of Dessert Person, AND debuts the cover of her NEW book, What’s for Dessert!!!!!
7x10 - How To Make Ribollita With Claire Saffitz
May 19, 2022
This week we're talking Dessert Person... Dinners. As Claire Saffitz points out, " A woman cannot live on dessert alone." Follow along as Claire walks us through How To Make Ribollita using a dutch oven.
7x11 - The Best Homemade Dinner Rolls With Claire Saffit
May 26, 2022
This recipe is inspired by Parker House rolls, but manages to make ones that are even more pillowy thanks to a technique borrowed from Japanese milk bread that uses something called a tangzhong. Follow along to learn how Claire Saffitz makes these perfect Pull-Apart Sour Cream & Chive Rolls.