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).