Wednesday, March 21, 2012

Yogurt Biscuits

Yogurt Biscuits

These biscuits aren’t the typical tender Southern-style biscuit—they’re a little less fluffy, more hearty and virtually fat-free.


  • 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.

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).


Image provided by Pen Waggener,, Creative Commons License.