2 Ingredient Yogurt Biscuits

YOGURT BISCUITS OVERHEAD 2
http://pgoarelish2.files.wordpress.com/2012/01/yogurt-biscuits-overhead-2.jpg?w=100
  • Yield: 12 pieces
  • Prep: 5 minutes
  • Cook: 15 minutes

"Yogurt makes a very tight, tangy biscuit. With self-rising flour, it is a simple matter. Yogurt varies in consistency, from the thick cream-topped to the thinner generic brands, so it is always a judgment call as to how much to use to make a wet dough." -- Nathalie Dupree

Ingredients

1 1/2cups self-rising flour (plus more for flouring surface)
1teaspoon salt
1 1/4cups plain Greek yogurt

Instructions

  1. Preheat oven to 450F.
  2. Whisk flour and salt together in a large bowl. Make a hollow in the center. Pour yogurt into center, and stir with a fork or spoon pulling flour into yogurt. Mix until dry ingredients are moistened and the dough forms.
  3. Sprinkle a clean surface with flour. Turn dough out, sprinkle with flour and fold in half. Pat dough until 1/2-inch thick. Flour again if necessary and fold dough in half a second time. Pat dough into a 1/2-inch thick round.
  4. Dip a 2-inch biscuit cutter into flour and cut out biscuits without twisting. 5. Place biscuits close together on a baking sheet.  Bake 10 to 14 minutes, until light golden brown.  Serve hot.

Recipe adapted from Nathalie Dupree and Cynthia Graubart’s Southern Biscuits (Gibbs Smith, 2011).

 

Nutritional Info *per serving

  • Calories 94
  • Fat 1g
  • Saturated Fat 1g
  • Cholesterol 4mg
  • Sodium 477mg
  • Carbohydrate 17g
  • Fiber 1g
  • Protein 3g
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