U225X / RECIPE ADDITION
Record: CHAT-0206
Added: 2026-09-15
Record link: https://u225x.com/record/CHAT-0206#recipes

The recovered ingredient list is intact, but the published method is truncated; this completes it.
This addition is separate from the retained original notes. It is not a claim of a tested batch.

CLASSIC BUTTERMILK BISCUITS
Adapted from CHAT-0206’s fully visible ingredient list. The missing remainder of its method is newly written and is not represented as recovered original text.
Yield: 8–10 biscuits
Prep / wait: 15 minutes
Cook: 12–16 minutes at 425°F

INGREDIENTS
- 2 cups (250 g) all-purpose flour, plus 1 tbsp for shaping
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp fine salt
- 1 tbsp sugar, optional
- 1/2 cup (113 g) cold unsalted butter, cubed
- 3/4 cup (180 ml) cold buttermilk, plus up to 2 tbsp as needed
- 1 tbsp buttermilk for brushing

METHOD
1. Heat oven to 425°F and line a baking sheet with parchment. Whisk flour, baking powder, soda, salt and optional sugar.
2. Cut butter into the dry ingredients until most pieces are pea-size. Stir in 3/4 cup buttermilk just until shaggy; add up to 2 tbsp more if needed to gather loose flour.
3. Turn onto a floured surface, pat and fold the dough twice, then pat about 3/4 inch thick. Cut with a 2 1/2-inch cutter without twisting, pressing scraps together once.
4. Place on the tray with sides almost touching and brush with 1 tbsp buttermilk. Bake 12–16 minutes until tall and golden and centers are baked through.

NOTES & STORAGE
- Use buttermilk in this formula: it supplies acidity for the baking soda. The plain-milk record has a separate formula.
- Store cooled biscuits airtight for 1 day or freeze up to 2 months; reheat at 325°F for 5–8 minutes.

RECIPE BASIS & REFERENCES
CHAT-0206 recovered ingredients: https://u225x.com/record/CHAT-0206