Serving the GW Community since 1904

The GW Hatchet


The GW Hatchet

Serving the GW Community since 1904

The GW Hatchet

Sign up for our twice-weekly newsletter!

Scrumptious from squat: spur-of-the-moment biscuits

Photo by Jordan Emont, Hatchet Staff Photographer

“Scrumptious from squat” is our recipe columnist’s new weekly post of dorm-friendly recipes for the culinary inclined.

Spur-of-the-moment biscuits

These biscuits are cheap, easy and made with ingredients you probably already have. I whipped them up when the spontaneous desire to cook took hold at 11 pm.

Prep time: 10 min
Cook time: 20 min


• 2 cups all purpose flour
• ½ teaspoon salt
• ¼ teaspoon baking soda
• 1 stick salted butter, cold
• ½ cup of whole milk
• 1 egg
•Pepper (fresh is best)

From pantry to palate:

1. Combine the dry ingredients in a large mixing bowl. Chop cold butter into tiny cubes and incorporate, with hands or a fork, until the mixture is very crumbly. Be patient.

2. Slowly add the milk and keep mixing until you create a dough ball. Flour the ball and the counter-top and roll the dough out pretty thinly—I used an olive oil bottle because I didn’t have a rolling pin. Fold the dough over until it’s about an inch in height and roll again to spread the dough out evenly.

3. Use a cookie cutter (or a wine glass) to cut the biscuits. Repeat the process, using the leftover dough to make more biscuits. Coat a baking sheet with non-stick spray and place the biscuits on it.

4. For a golden crust, brush or apply some egg wash (one egg, beaten). Bake in a 350 degree oven for about 20 minutes or until golden on the top. While hot, brush on some melted butter and some more salt and pepper if you choose.

5. Eat them. You know the drill.

More to Discover
Donate to The GW Hatchet