Tuesday, September 1, 2015
Greek Yogurt Biscuits
I've recently started to use a lot of Greek yogurt in my cooking, especially since I've started cooking for my toddlers. Greek yogurt is a great source of protein, and I love to add it into things when I can. Around a year ago, I tried this recipe for Greek yogurt biscuits, and I was pleasantly surprised. I don't often make bread or biscuits, but when I do, this recipe has become my go-to recipe.
What makes these biscuits unique is that they don't really taste like a biscuit. I guess I would describe them as a cross between a roll and biscuit, because they have more of the flavor of a roll, but the dense texture of a biscuit. I find that I often make these instead of yeast rolls to go with home-style meals. These are also really good when used for breakfast sandwiches. My personal favorite way to eat these biscuits is with a small amount of butter and honey!
2 c. all purpose flour
1 tbs. baking powder
1/2 tsp. salt
2 tsp. sugar
1 c. plain Greek yogurt (I prefer nonfat)
1/2 reduced fat milk
Preheat oven to 425 degrees. Spray a baking sheet with nonstick spray. In a bowl, whisk together dry ingredients. With a wooden spoon, mix in 1/4 c. milk and the yogurt, just until incorporated. Place mixture on a lightly flour counter top and add the remaining 1/4 c. milk to the remaining pieces in the bowl, then add those pieces to the dough before kneading until dough is smooth. This is a very sticky dough. You may need to add a bit more flour as you work with it. Using a flour rolling pin, roll the dough out to .5-1 inch thickness. Cut out biscuits with a biscuit cutter, or something round like the top of a drinking glass. Place cut out biscuits one inch apart on baking sheet and bake for 15 minutes. Best when served warm.