Alison Tells Her Origin Story and Makes Flaky Buttermilk Biscuits | Home Movies with Alison Roman
108,622
Published 2024-05-28
Fresh, frozen, in-season, out-of-season—simmered with sugar and lemon juice, anything goes. If you’re wanting jam but nothing is quite ripe at the markets yet, I think raspberries are the best “cheat” to get you through. Even out-of-season and out of a clamshell, they’re still acidic, punchy, and shockingly good in a way other out of season fruit tends to not be. But, of course, any jam you make will be extra wonderful using ripe, in-season fruit if you can wait for it.
#homemadebiscuits #biscuitsandjam #raspberryjam
RECIPES
www.alisoneroman.com/recipes/luckiest-biscuits-in-…
www.alisoneroman.com/recipes/stovetop-jam
Purchase Sweet Enough HERE:
bookshop.org/p/books/sweet-enough-a-baking-book-al…
Purchase Nothing Fancy and Dining In HERE:
www.alisoneroman.com/books
Purchase Sweet Enough (AUS & UK) HERE:
cook.hardiegrant.com/sweet_enough/
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Website: www.alisoneroman.com/
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Twitter: twitter.com/alisoneroman
VIDEO CHAPTERS
0:36 Welcome to Home Movies
1:30 Weighing the dry ingredients (story time!)
4:13 Biscuit vs Scone vs Savory Scone
4:37 Combining the butter
5:38 Buttermilk: The Chosen Liquid
7:00 Mixing the dough
8:30 Shaping and chilling the dough
9:56 Time for Jam
10:35 Use a wide pot for jam
11:05 Raspberries and sugar into pot
12:09 Getting the biscuits ready to bake
12:50 Stirring the jam
13:20 Trimming and cutting the biscuits
14:29 Brushing the biscuits with buttermilk
15:11 Biscuits in the oven
16:13 Adding lemon to the jam
16:40 Storing the jam
17:46 Biscuits out the oven
18:50 Breakfast for one
CREDITS
Director: Doron Max Hagay @doronmaxhagay
Producer: Graham Mason @grahambomason
Photography Director: Eric Schleicher @e_schleicher
Audio: Yves Albaret @yvesarmand
Camera Operator: Alex Bliss @albertblimp
Camera Operator: Will Colacito @revpooch
Editor: Maya Tippett @maya.tippett
TO SHOP
All-Clad pot: go.shopmy.us/p-4444804
Pastry brush: www.nordicware.com/products/natural-bristle-pastry…
Alison’s Sézane shirt: seza.ne/QWECAyFdVW
All Comments (21)
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For what it’s worth I enjoyed the new chill quiet luxury of season 2. Do whatever you want, this channel is free.
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I have to say, every new Home Movies starts to feel more and more like the Home Movies of yesteryear. Not sure if it was just a rocky start or you’ve been able to take feedback into account, but either way, I appreciate the content!
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Alison, this biscuit recipe is famous in my friend group. I've started hosting a quarterly Sunday morning Biscuit Party at my apartment. It's BYOJam. It's now an anticipated event. Thank you for writing and sharing
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For what it's worth... your videos are getting better again with the new format. The "real" (??) Alison is showing through.. not too serious, just super real. LOVE it 💕
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Every home movie has a quotable quote. Today's is: "I love gingham and I'm not afraid who knows it."
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Please, please, please do a video on canning! It’s something I would love to learn. My mom and grandmother used to make it all the time, but I lost my mom in 2016 and she was only 66.
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No joke, I was thinking of you and biscuits yesterday. I really need a biscuit recipe that won't fail and I recalled your interview mentioning you had made a ton of biscuits in the past, and I was like, I wish Alison Roman had a recipe for this!!! THANK YOU!!
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It's almost creepy how much I believe you can read my mind! Every time I have a craving you post the most delectable recipe. Thank you so much for continuously and generously sharing with us, it really means the world to me!
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I really appreciate the story telling here. More please.
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Just have to say, I made the Only Pie Crust this past weekend for a strawberry galette. The strawberries were amazingly sweet and juicy and I thought for sure the bottom of the crust was going to be soggy. Well, happy to report it was perfect! Love that recipe!
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I just recently came across your channel and I can watch your channel for hours. You’re so natural in front of the camera and like the authenticity and how you show us it doesn’t matter what kitchen you have or how small we can still cook delicious food. You have become one of my favorite chefs…..I luvv both you and Molly Baz…….. I am going to make a few of your side dishes for thanksgiving this year
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Why people think the way you edit and produce your (free to them) videos is up for their input is beyond me. People don’t watch an episode of White Lotus and then contact the director and say, “but I wish you’d film it this way instead.” Same rules apply here, people. Also, I love watching you evolve and grow. You’ve changed over the years because you’re human and that’s sort of what we’re supposed to do, no?
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Awesome baking and jam making!!!
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A+++++ on the bake and color. Gorgeous! 🙏🏼🙏🏼🙏🏼
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Yay!!!!! Having the worst day and needed a pick me up. Your videos always do that. And I'm deff going to make these next week when I move into my new kitchen.
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Love these home movies! Love ur attitude! & love that I am actually learning from you.
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I love your videos. I learn so much from you, despite having gone to culinary school. The icon and legend that you are — don’t ever change. 😊
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Wonderful, love your sincerity with a twist! Also, love the food❤
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Holy moly. Made these biscuits exactly as directed and...just wow. My previous go-to biscuit recipe has been officially replaced! Can't wait to try the jam in a few weeks when peach season starts in a few weeks. Love how you just gave us a framework for jam with any fruit that is available. Thanks for these videos! Love them all the ways.
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I made them today and they are delicious. Thank you for amazing recipe.
