Yogurt Biscuits

We got back from our Thanksgiving getaway to a sad-looking fridge, bare of Thanksgiving leftovers, and with nothing much for breakfast but a near-to-expiration container of yogurt and the usual staples. I solved that problem with another winning recipe from How to Cook Everything and we enjoyed a delicious breakfast faster than we could have picked something up. These light, buttery biscuits would be a great fit for a dinner bread basket too. While clearly not a health food with lots of butter within, they lack the grease of restaurant biscuits and don’t leave you feeling weighed down after enjoying them.

Into the bowl of the food processor I put flour, baking powder, baking soda, and salt and pulsed to combine. I then added cold pieces of butter and pulsed until the mixture appeared crumbly.

Yogurt Biscuits

I added the yogurt (I used whole milk plain yogurt) and pulsed until the mixture formed a ball.

I removed the ball and kneaded it slightly on a lightly floured countertop. I had to add a little more flour to cut back on the stickiness. I then patted out the dough to about 3/4 inch thick and cut out rounds using a 2 1/8 inch biscuit cutter, though a glass or other round cutter of approximately the same size would work fine too. I placed each biscuit into an ungreased cookie sheet and baked at 450F for 9 minutes until they were golden and cooked through.

Yogurt Biscuits

Yogurt Biscuits

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Yogurt Biscuits (adapted with minimal modifications from How to Cook Everything)

Yield: 10-12 biscuits

2 cups all-purpose flour (plus more if needed)

1 tablespoon baking powder

1 teaspoon baking soda

1 scant teaspoon salt

5 tablespoons cold butter

3/4 cup plus 2 tablespoons yogurt (can substitute buttermilk)

The Recipe

1. Preheat the oven to 450F.

2. In the bowl of a food processor, mix together the dry ingredients. Cut the butter into small pieces, add to the food processor bowl, and pulse until crumbly.

3. Add the yogurt to the bowl and pulse until the mixture forms a ball. Turn the dough onto a floured surface and gently knead it, adding more flour if the dough is really sticky (it should still be a little sticky).

4. Pat the dough to 3/4 inch in height and using a 2 inch biscuit cutter or glass, cut out the biscuits and place them on an ungreased cookie sheet. Reshape the unused dough and cut out more biscuits until there is no remaining dough.

5. Bake for 7-9 minutes or until golden brown and cooked through. Serve hot.

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