Yogurt Drop Biscuits Recipes
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.
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.
DROP BISCUITS
Bake Ree Drummond's recipe for buttery Drop Biscuits from The Pioneer Woman on Food Network.
Provided by Ree Drummond : Food Network
Categories side-dish
Time 40m
Yield 18 to 22 biscuits
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Place the flour, baking powder and salt into a food processor and pulse a few times to combine. Add the butter and pulse until the dry ingredients and the butter are mostly combined. (Alternatively, cut the butter into the dry ingredients with a pastry cutter.) Drizzle in the milk and pulse (or stir) just until the dough comes together. Do not over mix.
- Using a regular table spoon, or large spoon, drop spoonfuls of the mixture onto baking trays and bake until nice golden brown, 20 to 25 minutes. If desired, brush with melted butter after you remove them from the oven.
YOGURT DROP BISCUITS
Quick, yummy, yogurt drop biscuits can be customized any way you want...
Provided by Kat
Categories Bread Quick Bread Recipes Biscuits
Time 20m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Grease a baking sheet.
- Mix flour, sugar, baking powder, and salt together in a large bowl. Add yogurt and buttermilk and mix, adding more buttermilk if needed, until batter is wet, shiny, and sticky.
- Drop 1/4 cup-sized mounds of batter onto the prepared baking sheet at 1-inch intervals.
- Bake in the preheated oven until lightly browned, 10 to 15 minutes.
Nutrition Facts : Calories 101.7 calories, Carbohydrate 20.3 g, Cholesterol 1.6 mg, Fat 0.6 g, Fiber 0.6 g, Protein 3.6 g, SaturatedFat 0.3 g, Sodium 284.9 mg, Sugar 4.1 g
FROZEN YOGURT DROPS
Pipe dots of your favorite flavor yogurt onto a cookie sheet and freeze--eat them as a snack, on berries or in oatmeal.
Provided by Yoplait
Categories Yoplait
Time 1h5m
Yield 4
Number Of Ingredients 1
Steps:
- Transfer the yogurt to a small resealable plastic bag. Line a cookie sheet with parchment paper. Snip off 1 corner of the bag and pipe dots onto the cookie sheet. Freeze until hard, 1 hour. Remove from paper and eat with fingers, mix into oatmeal or throw on top of berries.
Nutrition Facts : Calories 42.5 calories, Carbohydrate 8.2 g, Cholesterol 2.5 mg, Fat 0.4 g, Protein 1.2 g, SaturatedFat 0.3 g, Sodium 20 mg, Sugar 6.7 g
YOGURT PARMESAN DROP BISCUITS
Crunchy outside, light and fluffy inside, lovely cheesy taste - and so easy to make! Whole wheat flour, non-fat yogurt and olive oil make these good for you, while the Parmesan cheese adds a delciious flavour. Serve with eggs for breakfast, soup for lunch or with a casserole or salad for dinner.
Provided by cmarles
Categories Breads
Time 25m
Yield 12 biscuits, 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oven to 400° and spray muffin tin with cooking spray.
- In a small bowl beat the yogurt, egg and oil together, then stir in baking soda and set aside.
- In a large bowl whisk the dry ingredients together and make a well in the centre,
- Pour the yogurt mixture into the well. Lightly fold together until the dough comes together (but don't overmix).
- Divide dough between 12 muffin cups. Bake for 10 to 12 minutes or until a toothpick inserted in the biscuit comes out clean.
Nutrition Facts : Calories 287, Fat 13.2, SaturatedFat 3.2, Cholesterol 39.1, Sodium 494.5, Carbohydrate 32.7, Fiber 4.3, Sugar 3.4, Protein 11.9
QUICK HERB DROP BISCUITS
These biscuits are just as good for brunch as they are alongside a fried-chicken dinner.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 25m
Yield Makes 8
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees. In a large mixing bowl, combine flour, fresh chives, baking powder, and salt. Using a fork or your fingers, work in butter (cut into small pieces) until small pea-size clumps form. Mix in milk until the mixture comes together as a sticky dough.
- Using a 1/3-cup measure, drop 8 mounds of dough onto a nonstick baking sheet; pat down slightly.
- Bake until biscuits are golden brown, rotating baking sheet halfway through, 15 to 20 minutes. Serve warm or at room temperature.
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