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Breads — Biscuits and Scones

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Yogurt Biscuits

by on February 18, 2011 in Biscuits and Scones, Breads

See this recipe post on Brandi’s site!

February 18, 2011 Biscuits and SconesBreads
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Recipe Description

The best biscuits, I think, are made with buttermilk, but when you don’t have any on hand, plain yogurt will work just as well. It has the tang you want from the buttermilk and a thicker consistency than skim or lowfat milk.

Make a special breakfast this weekend. Your friends and family will thank you.

Preparation Instructions

1. Preheat oven to 425ºF.
2. Mix dry ingredients together in a bowl.
3. Cut shortening into flour mixture with hands, forks, or a pastry cutter until mixture resembles cornmeal.
4. Stir in yogurt just until a shaggy dough forms.
5. Turn dough out onto a floured surface and knead 4-5 times until it holds together.
6. Pat or roll out until 1/2” thick (about the thickness of your biscuit cutter).
7. Push the cutter straight down and bring it straight back up (don’t twist it!), and lay biscuits on a baking sheet or stone.
8. Bake 11-12 minutes or until golden on top.

Ingredients

  • 2 cups All-purpose Flour
  • 1 Tablespoon Baking Powder, Heaping
  • 1 teaspoon Baking Soda
  • ¼ teaspoons Salt
  • 4 Tablespoons Shortening
  • ¾ cups Plus 2 Tablespoons Whole Milk Plain Yogurt

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