2 Ingredient Yogurt Biscuits
- Yield 12 pieces
- Prep 5 minutes
- Cook 15 minutes
Not the typical Southern-style biscuit—these are less fluffy, more hearty and virtually fat-free.
"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
- 1 1/2 cups self-rising flour (plus more for flouring surface)
- 1 teaspoon salt
- 1 1/4 cups plain Greek yogurt
- Preheat oven to 450F.
- 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.
- 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.
- 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).