Busty Yogurt Biscuits

[Photograph: Donna Currie]

The first recipe I tried from Southern Biscuits by Nathalie Dupree and Cynthia Graubart was the Busty Yogurt Biscuits. They are similar to cream biscuits in that they don't use butter but are still flakey, rise high, and taste great.

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 author: 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.

Busty Yogurt Biscuits

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About This Recipe

Yield:Makes 12 biscuits
Active time:15 minutes
Total time:30 minutes
This recipe appears in: Southern Biscuits' Busty Yogurt Biscuits

Ingredients

  • 2 1/4 cups commercial or homemade self-rising flour, divided
  • 1 teaspoon salt
  • 1 cup plain yogurt, divided
  • Butter, softened or melted, for finishing

Procedures

  1. 1

    Preheat oven to 450 degrees F.

  2. 2

    Select the baking pan by determining if a soft or crisp exterior is desired. For a soft exterior, select a 8- or 9-inch cake pan, pizza pan, or oven-proof skillet where the biscuits will nestle together snugly, creating the soft exterior while baking. For a crisp exterior, select a baking sheet or other baking pan where the biscuits can be placed wider apart, allowing air to circulate and creating a crisper exterior, and brush the pan with butter.

  3. 3

    Fork-sift or whisk 2 cups of flour and the salt in a large bowl, preferably wider than it is deep, and set aside the remaining 1/4 cup of flour.

  4. 4

    Make a deep hollow in the center of the flour with the back of your hand. Pour 2/3 cup of yogurt into the hollow, reserving the 1/3 cup yogurt, and stir with a rubber spatula or large metal spoon, using broad circular strokes to quickly pull the flour into the yogurt. Mix just until the dry ingredients are moistened and the sticky dough begins to pull away from the sides of the bowl. If there is some flour remaining on the bottom and sides of the bowl, stir in 1 to 4 tablespoons of reserved yogurt, just enough to incorporate the remaining flour into the shaggy wettish dough. If the dough is too wet, use more flour when shaping.

  5. 5

    Lightly sprinkle a board or other clean surface using some of the reserved flour. Turn the dough out onto the board and sprinkle the top of the dough lightly with flour. With floured hands, fold the dough in half, and pat dough out into a 1/3- to 1/2-inch thick round, using a little additional flour only if needed. Flour again if necessary and fold the dough in half a second time. If the dough is still clumpy, pat and fold a third time. Pat dough out into a 1/2-inch thick round for a normal biscuit, 3/4-inch thick for a tall biscuit, and 1-inch-thick for a giant biscuit. Brush off any visible flour from the top. For each biscuit, dip a 2-inch biscuit cutter onto the reserved flour and cut out the biscuits, starting a the outside edge and cutting very close together, being careful not to twist the cutter. The scraps may be combined to make additional biscuits, although these scraps make tougher biscuits.

  6. 6

    Using a metal spatula if necessary, move the biscuits to the pan or baking sheet. Bake the biscuits on the top rack of the oven for a total of 10 to 14 minutes until light golden brown. After 6 minutes, rotate the pan in the oven so that the front of the pan is now turned to the back, and check to see if the bottoms are browning too quickly. If so, slide another baking pan underneath to add insulation and retard browning. Continue baking another 4 to 8 minutes until the biscuits are light golden brown. When the biscuits are done, remove them from the oven and lightly brush the tops with butter. Turn the biscuits out upside down on a plate to cool slightly. Serve hot, right side up.

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