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Southern Biscuits' Busty Yogurt Biscuits

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[Photograph: Donna Currie]

As always with our Knead the Book feature, we have five (5) copies of Southern Biscuits to give away this week. Enter the contest here.

The first recipe I tried from Southern Biscuits by Nathalie Dupree and Cynthia Graubart was the Busty Yogurt Biscuits. Working with yogurt is a little tricky because there's such a difference in consistency but this book explained that pretty well. If the yogurt is thick, you can add milk or buttermilk to thin it out. Since I was working with a Greek yogurt, I thinned it right away to mimic a standard yogurt, and the recipe worked perfectly.

What Worked: This type of recipe is incredibly easy. Just three ingredients, if you use a self-rising flour.

What Didn't: These biscuits took a couple extra minutes to brown, but that wasn't a big deal.

Suggested Tweaks: These biscuits would be nice for breakfast sandwiches, but they were just a little bit small for that. I might use a larger cutter next time.

Adapted from Southern Biscuits by Nathalie Dupree and Cynthia Graubart. Copyright © 2011. Published by Gibbs Smith. Available wherever books are sold. All Rights Reserved

About the baker: Donna Currie has been cooking for fun and writing for pay since the days when typewritten articles traveled by snail mail. When she combined those talents in a food column for a newspaper in her area, she realized that writing about food is almost as much fun as eating. You can find her on her blog, Cookistry or follow her on Twitter at @dbcurrie.

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