Making Yogurt Biscuits

March 1, 2012

Making (almost) fat-free biscuits is doable and delicious—our helpful how-to video makes it easy.


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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