Making Yogurt Biscuits

Baking, Breakfast, Recipes
on March 1, 2012
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When we ran into these biscuits in Nathalie Dupree’s new book Southern Biscuits, we were intrigued. How can you make a proper biscuit with almost no fat and just three ingredients? Well, you can.

We loved their chewy texture and sourdough taste and found them ideal to stuff with fillings as everyday as eggs and cheese or as out-of-the box as prosciutto and fig preserves or boursin cheese and roasted red peppers.

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