Y is for Yogurt Biscuits (Jennifer)

Hello all!

This week's post is for yogurt biscuits. After looking for recipes incorporating yogurt, I'm thinking yogurt might be one of the most versatile ingredients/ foods ever. Jessica used it on chicken and I'm using it in a biscuit recipe...go figure. You can find yogurt in everything from sauces to desserts to oatmeal. One of my favorite oatmeal recipes, called Overnight Oats, uses yogurt to get the oatmeal all soft and creamy. Yum!

Anyway, in my own tribute to yogurt, I bring you this humble biscuit recipe...


Yogurt Biscuits
Stonyfield Yogurt

Ingredients

2 cups all-purpose flour (I used whole wheat flour)
1/4 teaspoon baking soda
1/4 cup oil
3 teaspoons baking powder
1 teaspoon salt
1 cup Stonyfield Organic Lowfat Plain Yogurt

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Directions

Preheat over to 375°F. In a bowl, sift together dry ingredients.

 

 Add oil and yogurt and mix well.

Place dough on a board and knead until smooth. Roll out to an inch thickness and cut in to 12 round biscuits using a cookie cutter. Or make 12 round balls about 2 inches in diameter, place on a cookie sheet and flatten (I used this method--much easier!). Place biscuits on a greased cookie sheet and bake for 10-12 minutes or until golden brown on top. Serve hot.

Review:

There are fewer things greater in life than fresh biscuits, hot from the oven. These, unfortunately, were the exception. I like my biscuits to be flaky, layered, and buttery. I think it may have either been my use of whole wheat flour in place of regular flour, or maybe the fact that there is no butter in this recipe, but these biscuits were thick and dense. Very, very dense. So, in the event you are looking for a dense biscuit recipe, use this one! Otherwise, stick to recipes that utilize butter to get those hot, flaky, layered biscuits that I love so much. : )

Cheers!

Jennifer