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
- Heat oven to 425°F and line a baking sheet with parchment. Whisk flour, baking powder, salt and sugar.
- Toss grated frozen butter through the flour. Stir in milk just until dough clumps; add extra milk by the tablespoon if dry flour remains.
- 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.
- 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.