Yogurt Biscuits

FLAKY YOGURT BISCUITS

I made these biscuits for the first time in December, and then again three or four more times in rapid succession. They’re completely unfussy. With fats coming from both butter and yogurt, the biscuits are substantial enough to accompany a broth-based soup or a light breakfast. I like to pair two or three alongside a wide bowl of soup or a main course salad. Most often I prefer making Heidi Swanson’s recipes as they already are: perfect and simple. But with these biscuits, I found myself wanting a barely perceptible note of sweetness, and adding the maple syrup did just that.

Yogurt Biscuits

from Heidi Swanson’s Super Natural Every Day

Makes 12 biscuits

INGREDIENTS

  • 1 1/4 cups whole wheat pastry flour
  • 1 1/4 cups unbleached all-purpose flour, plus more for dusting
  • 1 1/2 teaspoons salt
  • 1 tablespoon aluminum-free baking powder
  • 1/2 cup unsalted butter, chilled and diced
  • 1 1/3 cups plain, Greek or coconut yogurt
  • 1 tablespoon maple syrup

INSTRUCTIONS

Preheat the oven to 450°F. Place an ungreased baking sheet in the oven to preheat while you prepare the biscuits.

Combine the flours, salt, and baking powder in a food processor. Top with the cubed butter and pulse about 20 times, or until the butter mixture resembles pea-sized pieces. Add yogurt and maple syrup then pulse a few more times until just incorporated. Avoid overmixing; it’s fine if there are a few dry patches.

Gather the dough into a ball and turn it out onto a lightly floured surface. Knead five times and press into an inch-thick square. Cut square in half and stack one on the other. Repeat two more times – flattening and cutting, then stacking. Toss more all-purpose flour onto the counter and dough as needed to prevent sticking.

Press or roll out the dough into a 3/4-inch thick rectangle (or like I did, more of a triangle). If the dough is thicker, the biscuits may tip and fall over while baking. Cut the dough into twelve squares.

Transfer the biscuits to the preheated baking sheet. Bake for 15 to 18 minutes, until the bottoms and tops are golden. They are good eaten warm, split in half, with a touch of butter melting on each side.

Pair these biscuits with Caesar Salad for dinner, or this breakfast Baked Oatmeal with berries.

Have a wonderful weekend.