Circle B Kitchen
Adapted from Relish magazine
These biscuits really are the epitome of easy, and we love their pronounced yogurt tang. Although the original recipe had you roll the dough out to ½ inch before cutting the biscuits, I found that cutting them out thicker created a much fluffier biscuit. I’ve used both Greek yogurt and regular yogurt, and both work fine. These biscuits are not tender and flaky like you might expect a biscuit to be, but they are moist and definitely fluffy with almost a sourdough flavor. They’re wonderful with honey or your favorite jam.
Makes 1 dozen biscuits
3 cups self-rising flour
2 teaspoons salt
2 ½ cups plain yogurt (I used lowfat)
1/4 cup buttermilk (optional)
Preheat oven to 450 degrees and spray 2 8 or 9-inch cake pans with nonstick cooking spray.
Whisk the flour and salt together in a large bowl. Make a well in the center of the flour and pour the yogurt into the center, and using a fork or wooden spoon, pull the flour into the yogurt. As I mentioned above, if you use a Greek yogurt, you might need to add a little milk or buttermilk to moisten the dough. Mix until the flour is incorporated and the dough forms.
Sprinkle your work surface with a little flour, turn the dough out, sprinkle with a little flour and fold in half. Work the dough into a ball and then flatten into a disk about 1 to 1 ¼-inches thick.
Dip a 2-inch biscuit cutter into some flour and cut out as many biscuits as you can from the dough. Do not twist the cutter. Reform the dough and cut out more biscuits. Repeat this until you have used all of the dough.
Place the biscuits close together in the prepared pans. Bake for 10 to 14 minutes or until golden brown. Serve hot.