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Magic Cake & High-Hat Biscuits

Season 10 Episode 1010 | 26m 49s

Christopher Kimball sets out to make his ultimate recipe for Buttermilk Biscuits. Bianca Borges bakes Browned Butter Gâteau Magique, a French 'magic cake' where the batter separates into three distinct layers. Wes Martin figures out how to make flavorful, easy-to-roll-out Iced Buttermilk Sugar Cookies. And Regula Ysewijn shares a history lesson on Christmas pudding.

Aired: 11/05/26 | Expires: 01/04/27
Distributed nationally by American Public Television
Extras
Milk Street will change the way you cook steak, kebabs and short ribs.
Milk Street makes Brazilian Cheese Puffs, German-Seeded Rye Bread and Butter Rolls.
It’s pizza night at Milk Street with recipes for easy-stretch dough and sheet pan pizza.
Milk Street goes to Hong Kong in search of Cantonese classics.
Christopher Kimball heads to Paris to learn show-stopping French desserts.
Milk Street heads to Lahore to discover the heart and soul of Pakistani cuisine.
Milk Street returns to Rome to find hidden gems, from fresh pasta to cacciatore.
We make three noodle dishes that might become your new favorite weeknight dinner.
This episode is all about one-pan meals!
Learn how to amp up your roasted chicken.
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Christopher Kimball visits Romania to learn how to make 'soup from nothing.'
Milk Street travels to Paris to learn Rice Pudding with Caramel Cream, Crème Brûlée and Yogurt Cake.
Christopher Kimball sets out to make the perfect roasted chicken.
Christopher Kimball travels from Tokyo to Kyoto to learn the secrets of Japanese home cooking.
Milk Street will change the way you cook steak, kebabs and short ribs.
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Christopher Kimball heads to Japan, where the cheesecake is fluffy and soufflé like.
Milk Street makes Brazilian Cheese Puffs, German-Seeded Rye Bread and Butter Rolls.
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Milk Street shows you how to turn a supermarket tomato into something special.