Recipes for Food is a platform for sharing recipes that we have collected from our friends, peers, and strangers. They range from actual recipes, to more ingredients for a nap. Edited by Nazli Ercan and Eric Li

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INGEDIENTS

︎3 cups all-purpose flour
︎3 tbsp sugar
︎1/2 tsp salt
︎4 tsp baking powder
︎1/2 tsp of buttermilk
︎3/4 cup of very cold butter
︎1 egg
︎1 cup whole milk

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OBJECTS

︎Bowl
︎Rolling pin
︎Cast iron skillet (preferred) or baking sheet
︎Hands (preferred) or pastry cutter
︎Glass (preferred) or biscuit cutter

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PROCESS

︎Preheat oven to 450 degrees.
︎Combine the dry ingredients into a large bowl.
︎Make sure your butter is cold and cut it into small cubes.
︎Use a pastry cutter or your hands to add the cold butter into the flour mixture. (Don’t mix it too much, make sure you can see small pieces of butter throughout the dough.
︎Add in the milk and egg until everything is evenely combined, your dough should be sticky.
︎Add in some flour and knead for a few minutes. (Add more flour when needed if the dough becomes too sticky.
︎Sprinkle some flour onto a flat surface of your choice and roll the dough out so that it is roughly 1 inch in thickness.
︎Using your biscuit cutter or glass, begin cutting out circles from the dough.
︎You should get roughly 12 circles depending on the dough thickness.
︎Place the circles onto your buttered or lightly greased skillet.
Bake for 10-15 minutes or until the tops are golden brown.

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ENJOY

︎Remove from the oven and let them rest for a bit.
︎Spread local honey or jam on top of the biscuit and consume.

“When you build a thing you cannot merely build that thing in isolation, but must also repair the world around it, and within it, so that the larger world at that one place becomes more coherent, and more whole; and the thing which you make takes its place in the web of nature, as you make it.“ — Christopher Alexander, Sara Ishikawa and Murray Silverstein, A Pattern Language, 1977.

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