U225X / RECIPE ADDITION
Record: CHAT-0089
Added: 2026-09-15
Record link: https://u225x.com/record/CHAT-0089#recipes

The final message specifies a full stick of grated butter; this version follows that correction.
This addition is separate from the retained original notes. It is not a claim of a tested batch.

WHOLE-STICK GRATED-BUTTER BISCUITS
Adapted from the final measured formula visible in CHAT-0089. The truncated shaping/baking method was newly completed; this does not claim recovery of the missing text.
Yield: 8 biscuits
Prep / wait: 15 minutes
Cook: 12–16 minutes at 425°F

INGREDIENTS
- 2 cups (240 g) all-purpose flour, plus 1 tbsp for the work surface
- 1 tbsp baking powder
- 1 tsp fine salt
- 1 tbsp sugar
- 1 stick (8 tbsp / 113 g) frozen unsalted butter, grated
- 3/4 cup (180 ml) cold milk, plus up to 2 tbsp if needed

METHOD
1. Heat oven to 425°F and line a baking sheet with parchment. Whisk flour, baking powder, salt and sugar.
2. Toss grated frozen butter through the flour. Stir in milk just until dough clumps; add extra milk by the tablespoon if dry flour remains.
3. Turn onto a lightly floured surface, pat into a rectangle and fold in half three times gently. Pat 3/4 inch thick. Cut eight biscuits without twisting the cutter, gently combining scraps once.
4. Set close together on the tray. Bake 12–16 minutes, until risen and golden with a cooked, tender center. Cool 5 minutes before splitting.

NOTES & STORAGE
- This honors the final CHAT-0089 correction: one whole stick of grated butter, regular milk and baking powder. If using salted butter, start with 3/4 tsp added salt.
- Keep cooled biscuits airtight for 1 day or freeze up to 2 months. Reheat at 325°F for 5–8 minutes.

RECIPE BASIS & REFERENCES
CHAT-0089 full-stick correction: https://u225x.com/record/CHAT-0089