Soft milk biscuits with grated butter
Adapted from the measured FOOD-032 steps; quantities are preserved and organized as a complete recipe.
- YIELD
- 6–8 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 sugar
- 3/4 tsp fine salt
- 6 tbsp (85 g) very cold unsalted butter
- 3/4 cup (180 ml) cold milk, plus up to 2 tbsp if needed
- 1 tbsp melted butter, optional finish
Method
- Heat oven to 425°F and line a baking sheet with parchment. Whisk flour, baking powder, sugar and salt.
- Grate the cold butter into the dry mixture and toss to coat. Stir in 3/4 cup milk just until shaggy; add extra milk 1 tbsp at a time only if dry flour will not incorporate.
- Tip onto the lightly floured surface. Gently pat into a rectangle and fold in half twice. Pat to 3/4 inch thick and cut 6–8 biscuits using a 2 1/2-inch cutter without twisting. Gently press scraps together once.
- Place close together for soft sides. Bake 12–16 minutes, until risen, golden on top and no wet dough remains in the center. Brush with optional melted butter and serve warm.
Notes & storage
- This retains FOOD-032’s six-tablespoon formula; CHAT-0089’s later full-stick preference has its own recipe.
- Store cooled biscuits airtight for 1 day, or freeze up to 2 months. Reheat at 325°F for 5–8 minutes.