Claire Saffitz makes miso buttermilk biscuits

Are you sick of sourdough? As Claire and Daniel make miso buttermilk biscuits together over Zoom, Claire not only shares tips for all the amateur chefs out there, but also opens up about how baking helped her learn to manage her anxiety and adapt to difficult situations. Miso Buttermilk Biscuits Active Time: 40 minutes | Total Time: 1 hour 10 minutes, plus time to cool | Difficulty: 1 Most people know miso from Japanese miso soup, but they might not be aware of all the incredible applications this salty, funky umami-rich paste has in cooking and baking. In these flaky, fluffy, savory biscuits, I mash a staggering ½ cup sweet white miso, one of the milder varieties, into cold buttermilk and mix it into the dough. Makes 16 biscuits ½ cup sweet white miso 1¼ cups buttermilk, chilled 3¼ cups all-purpose flour, plus more for rolling out 1 tablespoon baking powder 1 tablespoon sugar ¼ teaspoon baking soda 2 sticks unsalted butter, cut into ½-inch pieces, chilled, plus 2 tablespoons, melted, for brushing Freshly ground black pepper 1.