Buttery Yogurt Biscuits Recipes

YOGURT BISCUITS

Steps:

• In a bowl, combine flour, baking powder, salt and baking soda; cut in butter until crumbly. Combine yogurt and sugar; stir into the dry ingredients just until moistened. Turn onto a floured surface; knead 4-5 times. Place on a baking sheet that has been coated with cooking spray; pat into a 6-in. x 4-in. rectangle. Cut into six square biscuits (do not separate biscuits). Brush tops with milk. Bake at 450° for 12-15 minutes or until golden. Serve warm.

GREEK YOGURT BISCUITS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Whisk flour, sugar, baking powder, salt, and baking soda together in a bowl. Cut in butter with a knife until mixture resembles coarse crumbs.
• Place the bowl in the freezer for 5 minutes.
• Stir in Greek yogurt until dough is combined. Add 1/4 cup seltzer; mix until dough is smooth. Add more seltzer if dough appears dry.
• Place dough on a floured piece of parchment paper and pat into a flat rectangle. Fold the rectangle in thirds. Rotate dough 90 degrees, gather any crumbs, and flatten into a rectangle again. Repeat folding, turning, and flattening twice more.
• Flatten dough to 1/2-inch thickness. Cut into twelve 2 1/2-inch rounds. Transfer rounds to a baking sheet.
• Bake in the preheated oven until golden brown, 10 to 15 minutes.

GREEK YOGURT BISCUITS

Steps:

• Preheat oven to 375F and spray a baking sheet with cooking spray. Set aside.
• Mix the dry ingredients together in a large bowl before cutting the butter in with a fork.
• Add the Greek yogurt and mix until a dough begins to form. Don't over mix. There should be some remaining flour in the bowl.
• Empty the dough and remaining dry ingredients onto a flat surface. Use your hands to work everything together until no crumbs remain.
• Press the dough into a rectangle before cutting the dough into 6 pieces.
• Brush the 6 pieces with an egg yolk (or other options from the notes) and add to the baking sheet. Bake for 25-30 minutes or until the biscuits have risen and their tops are golden brown.

BUTTERY YOGURT BISCUITS

Steps:

• directionsStep 1Preheat oven to 375°.Step 2In a bowl, sift together dry ingredients.Step 3Add butter and yogurt and mix well.Step 4Place dough on a board and knead until smooth.Step 5Either roll to a 1-inch thickness and cut round biscuits using a cookie cutter, or make 2-inch balls and flatten.Step 6Place on a greased baking sheet and bake for 10-12 minutes or until brown.Step 7Serve hot.

BUTTER SWIM BISCUITS

Steps:

• Preheat the oven to 450 degrees F.
• Combine the flour, sugar, baking powder and kosher salt in a large bowl and whisk together. Pour in the buttermilk and use a wooden spoon to stir into a thick dough without overworking it -- some dry spots are ok.
• Pour the butter into an 8-by-8-inch baking pan. Scrape the dough into the pan and spread to the edges. Use a butter knife to slice the dough into 9 equal squares. Bake for 22 to 25 minutes until golden brown on top and a toothpick inserted in the center comes out clean.
• Remove from the oven and drizzle the honey over the top. Sprinkle with sea salt and let cool in the pan for at least 10 minutes before slicing and serving with butter and jam.

BISCUITS AND GRAVY

Steps:

• Heat oven to 450 degrees.
• Prepare the biscuits: In a medium bowl, using a wooden spoon, stir together flour, sugar, baking powder and salt. Mix together buttermilk and yogurt, add to the dry ingredients and stir to combine.
• Pour melted butter into an 8-inch glass baking dish and place dough on top of melted butter. Using your hands, spread dough evenly across the dish until it touches the sides. (If the dough starts to stick to your fingers, use a little butter on your fingertips to keep it from sticking.)
• Run a knife through the dough to score 9 equal squares. Bake until golden brown at the bottom, 20 to 25 minutes. Brush with more butter on top and set aside.
• While the biscuits bake, make the sausage gravy: Heat a large, deep skillet over medium heat. Add the sausage and cook until browned, about 10 minutes, stirring and breaking up any large pieces with a wooden spoon or spatula.
• Add the onion to the skillet and cook for 5 minutes, stirring occasionally. Add garlic and cook until fragrant, about 30 seconds.
• Stir the flour into the sausage mixture and cook for 1 minute, stirring constantly, until it blends into the sausage fat. (You want to make sure it's cooked enough that the flour taste goes away, but not so cooked that it's toasted.)
• Slowly add the chicken stock and bay leaf, stirring the sausage mixture until combined. Continue cooking for about 3 to 4 minutes, stirring frequently.
• Add the milk and continue stirring. When the gravy begins to simmer, lower the heat to medium-low and cook for 7 minutes, stirring often, until thickened.
• Add black pepper, paprika, cayenne and nutmeg (if using); stir to mix well. Add parsley and sage. Remove the bay leaf. Taste and adjust seasoning.
• Remove the cooked biscuits by cutting them along the scoring lines and using a spatula to pop them out. Slice the biscuits to split them horizontally, then serve the sausage gravy over the open halves.