Miso buttermilk biscuits from Dessert Person: Recipes and Guidance for Baking with Confidence (page 271) by Claire Saffitz

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Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • simone_lu3llo on March 05, 2026

    Taste was good, but biscuits don’t come out very tall and fluffy.

  • Clairehg on June 02, 2025

    These were SOOO delicious and were very easy to make! With the butter it was delightful.

  • kwansicle on May 10, 2024

    Delicious and an interesting, easy, make-ahead snack. Baked from frozen and was just as good as fresh.

  • Apollonia on January 20, 2022

    These were great. Not too salty (despite my committed use of salted butter), with a nice flake and great buttery, umami taste. Mine didn't get super tall but weren't dense tasting. Will definitely make again.

  • evatoad on March 07, 2021

    These were good, though not transcendent. I would make them again and maybe make some slight adjustments (such as backing off the miso a bit). I enjoyed them through the next few days, split and toasted, with jam and also with scallion cream cheese.

  • EmilyR on December 21, 2020

    These biscuits are incredible. I'm not much of a biscuit maker - until now - so I got nervous looking into the oven and seeing a pool of butter at the bottom of the pan, however upon cooling they soaked it all up and are super delicious! Also, wonderfully paired with Ottolenghi's butter miso onions.

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