If anyone is interested in cooking

I thought there might be people out there interested in cooking mostly from scratch. I know not everyone had someone to learn from at home, or maybe you never had the interest before, but I'm hoping this might spark something for you. I figured I'd share some recipes here and there when I think about it.

​Today, I made homemade biscuits. I have included two versions below: a clean-ingredient version (because I eat clean) and a traditional version.

​Clean Homemade Biscuits

​Yield: 8 biscuits

Calories: 210 per biscuit

​Ingredients:

• ​240g (2 cups) cassava flour (or white rice flour)
• ​113g (1/2 cup / 1 stick) cold butter, cut into small cubes
• ​180ml (3/4 cup) cold water
• ​1 tbsp aluminum-free baking powder (OR 1 tsp baking soda + 2 tsp cream of tartar)
• ​1 tsp salt

​Step-by-Step Instructions:

1. ​Preheat: Set the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. ​Combine Dry Base: In a large bowl, whisk together the 240g of flour, 1 tbsp aluminum-free baking powder (or the baking soda and cream of tartar mixture), and 1 tsp salt.
3. ​Incorporate Butter: Add the 113g of cold, cubed butter. Use your fingers to pinch the butter into the flour until it resembles coarse, pea-sized crumbs.
4. ​Hydrate the Dough: Pour in the 180ml of cold water. Stir gently with a spoon just until the dough pulls together. Do not overmix.
5. ​Pat, Do Not Roll: Turn the dough out onto a clean surface. Do not use a rolling pin to roll out the dough. Pat the dough down with your hands until it is an even 1-inch thickness.
6. ​Cut: Press a round biscuit cutter or the rim of a glass straight down into the dough. Pull straight up without twisting. Twisting seals the edges and prevents the biscuits from rising properly.
7. ​Bake: Place the cut biscuits onto your lined baking sheet. Bake for 12 to 15 minutes until the tops are golden brown. Serve warm.

​Traditional Homemade Biscuits (Non-Clean)

​Yield: 8 biscuits

Calories: 220 per biscuit

​Ingredients:

• ​240g (2 cups) all-purpose flour
• ​113g (1/2 cup / 1 stick) cold butter, cut into small cubes
• ​180ml (3/4 cup) cold whole milk
• ​1 tbsp baking powder
• ​1 tsp salt

​Step-by-Step Instructions:

1. ​Preheat: Set the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. ​Combine Dry Base: In a large bowl, whisk together the 240g of all-purpose flour, 1 tbsp baking powder, and 1 tsp salt.
3. ​Incorporate Butter: Add the 113g of cold, cubed butter. Pinch the butter into the flour until it resembles coarse, pea-sized crumbs.
4. ​Hydrate the Dough: Pour in the 180ml of cold milk. Stir gently with a spoon just until the dough pulls together. Do not overmix.
5. ​Pat, Do Not Roll: Turn the dough out onto a clean surface. Do not use a rolling pin to roll out the dough. Pat the dough down with your hands until it is an even 1-inch thickness.
6. ​Cut: Press a round biscuit cutter or the rim of a glass straight down into the dough. Pull straight up without twisting. Twisting seals the edges and prevents the biscuits from rising properly.
7. ​Bake: Place the cut biscuits onto your lined baking sheet. Bake for 12 to 15 minutes until the tops are golden brown.