YOGURT BISCUITS
"Scoring the dough instead of cutting out individual pieces keeps these biscuits nice and moist," explains Rosemarie Kondrk of Old Bridge, New Jersey. "They have old-fashioned flavor that's very satisfying."
Provided by Taste of Home
Time 30m
Yield 6 biscuits.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 134 calories, Fat 4g fat, Cholesterol 0 cholesterol, Sodium 429mg sodium, Carbohydrate 21g carbohydrate, Fiber 4g protein.
YOGURT BISCUITS
Make and share this Yogurt Biscuits recipe from Food.com.
Provided by Aroostook
Categories Breads
Time 25m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F.
- Grease an 8 x 8 pan.
- Stir dry ingredients together.
- Cut in shortening (I use an electric beater and use short bursts on low for about a minute).
- Gently stir in yogurt mixture until sticky dough is formed (do not overwork dough).
- Place dough on floured surface.
- Dust top with flour and gently pat dough with hands until 1/2 in thick.
- Cut into 8-10 rounds.
- Place in pan.
- Brush with shortening.
- Bake 15 minutes.
- Turn out of pan 5 minutes after removing from over.
- Cover with tea towel and serve.
GREEK YOGURT BISCUITS
No milk, no eggs, no problem. These biscuits utilize Greek yogurt for creaminess, and carbonated water or seltzer water for an added light flakiness! The result is a biscuit that melts in your mouth! Yum!
Provided by Heather Snell
Categories Bread Quick Bread Recipes Biscuits
Time 35m
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 157.2 calories, Carbohydrate 18.6 g, Cholesterol 20.3 mg, Fat 7.9 g, Fiber 0.6 g, Protein 3.1 g, SaturatedFat 4.9 g, Sodium 262.9 mg, Sugar 2.5 g
CINNAMON-RAISIN YOGURT BISCUITS
This recipe was given to me by a friend and they are amazing! Think half cinnamon roll, half biscuit, and wholly delicious!
Provided by grainfreegirl96
Categories Bread Quick Bread Recipes Biscuits
Time 30m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat an oven to 450 degrees F (230 degrees C).
- Stir white sugar and cinnamon together in a bowl. Combine half the sugar mixture, flour, baking powder, baking soda, and salt together in a separate bowl. Cut butter into flour mixture using a pastry blender until mixture resembles coarse crumbs. Make a well in the center of the crumbly mixture; add yogurt and raisins to the well. Stir just until dough clings together.
- Turn dough onto a lightly floured surface and gently knead 8 to 10 times. Roll dough into 1/2-inch thickness and cut with a 2 1/2-inch biscuit cutter. Arrange biscuits on a baking sheet; sprinkle with remaining sugar mixture.
- Bake in the preheated oven until lightly browned, 10 to 12 minutes.
- Whisk confectioners' sugar and orange juice together in a bowl until icing is smooth; drizzle over warm biscuits.
Nutrition Facts : Calories 212.7 calories, Carbohydrate 38.2 g, Cholesterol 13.6 mg, Fat 5.2 g, Fiber 1.1 g, Protein 4.1 g, SaturatedFat 3.2 g, Sodium 237.1 mg, Sugar 17.1 g
CREAM BISCUITS
Provided by John Currence
Categories Milk/Cream Side Bake Thanksgiving Dinner Chill Butter Bon Appétit Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F. Whisk 4 cups flour and next 3 ingredients in a large bowl. Add butter; blend with your fingers until pea-size pieces form. Add 1 1/2 cups cream; stir until dough forms, adding more cream by tablespoonfuls if dry. Transfer to a lightly floured surface; roll to 3/4" thickness. Using biscuit cutter, cut into rounds. Repeat until all dough is used.
- Transfer biscuits to a parchment paper-lined baking sheet. Brush tops with cream and transfer to oven. Bake until golden brown, 25-30 minutes. Serve warm with Tomato and Crawfish gravies .
CREAM BISCUITS
Steps:
- Sift the flour, baking powder, salt and sugar into a bowl. Add heavy cream to make a light dough. Pat or roll 1/2 inch thick. Cut into rounds with a floured cutter 1 to 2 inches in diameter. Place on baking sheet. Bake in a preheated at 450 degree oven 12 to 15 minutes, or until light and brown.
SOUR CREAM AND ONION BISCUITS
Sour cream isn't just a gimmick. Used in place of the more typical cream or buttermilk, it adds a rich, tangy flavor, and its acidity helps make the biscuits incredibly tender.
Provided by Molly Baz
Categories Bon Appétit Bake Brunch Breakfast snack Bread Biscuit Sour Cream Green Onion/Scallion Butter Vegetarian Soy Free Peanut Free Tree Nut Free Kid-Friendly
Yield Makes 8
Number Of Ingredients 10
Steps:
- Place a rack in middle of oven; preheat to 425°F. Whisk salt, pepper, baking powder, baking soda, sugar, and 2½ cups flour in a large bowl to combine. Add chilled butter and toss to coat. Using your hands, work butter into dry ingredients until there are lots of flat pieces and pea-size bits. Add scallions and toss to evenly distribute.
- Create a well in the center of mixture and add 1¼ cups sour cream into the center. Using a fork and working in circles, mix until large shaggy clumps form. Turn dough out onto a lightly floured surface and knead once or twice until it comes together (flour your hands if needed). If there are any loose bits, add them to center of dough and knead once more to incorporate. Pat dough into an 8x4" rectangle about 1" thick.
- Working from a short side, fold dough in thirds as you would a letter. It doesn't need to overlap perfectly. Pat dough into another 8x4" rectangle, then fold dough in thirds like a letter one more time. Pat dough back into an 8x4" rectangle and cut in half lengthwise. Cut each half crosswise into 4 squares for a total of 8 biscuits.
- Transfer biscuits to a parchment-lined baking sheet. Brush tops gently with melted butter; sprinkle with sea salt. Bake biscuits until golden brown, 18-22 minutes. Serve warm with sour cream (or more butter!) for slathering.
YOGURT-CREAM BISCUITS
The trick to a fluffy light biscuit is to grate the frozen butter instead of cutting it in with a pastry knife, this method will produce a wonderful fluffy biscuit, that just melts in your mouth. Plan ahead the biscuit dough needs to sit in the fridge for the suggested time before baking, also the recipe does not call for any sugar, although I have never added any sugar, I imagine that sugar may be added if you prefer a sweeter biscuit. Make certain that your butter is completely frozen and is cut in one long piece for easier grating.
Provided by Kittencalrecipezazz
Categories Breads
Time 18m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Set the oven to 425 defrees.
- Prepare a non-stick baking sheet.
- In a large bowl, whisk together all the dry ingredients.
- Grate the frozen butter into the flour mixture; add in the yogurt.
- Mix the dough with a wooden spoon (be careful not to over-work the dough) dough should be slightly sticky.
- Transfer the dough to a lightly floured surface.
- Spread out the dough with hands to 1-1/2-inch thickness on the board.
- Cut out 2-inch rounds, and place on a unlined non-stick baking sheet/tray.
- Refrigerate for 30-40 minutes (this is an important step, the dough MUST be refrigerated for the suggested time).
- Remove from the fridge; brush the tops with the whipping cream.
- Bake for 10-12 minutes, or until golden brown.
- Best served warm from the oven.
Nutrition Facts : Calories 168.4, Fat 7.4, SaturatedFat 4.6, Cholesterol 21.8, Sodium 661.4, Carbohydrate 21.3, Fiber 0.7, Sugar 1.8, Protein 4
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