Monday, December 29, 2014

Honey Yogurt Biscuits

These biscuits have a nice, sweet honey flavor from the yogurt, without being too sweet, so they're perfect for breakfast or for dinner.

If honey isn't your thing, there are are plenty of other yogurt flavors available today that would work really well, so have fun and use something you like.

And biscuit-making doesn't get much easier than this.

I'm serious. You don't need any super-fancy mixing equipment. A bowl and any old spoon or spatula will do. You don't need to cut in any butter. You don't even need a rolling pin.

Okay, it helps if you have a biscuit cutter. And you do need an oven.

But still, this recipe has only three ingredients, and the technique isn't very complicated. In about 20 minutes, you'll have fresh, hot biscuits, ready for a little butter.

Different brands of Greek-style yogurts can vary a little in thickness, so you might need more or less flour during the folding process, but this recipe is very forgiving.

Honey Yogurt Biscuits

3 cups self-rising flour
1 5.3-ounce container honey-flavored Greek-style yogurt
1 cup milk

Preheat the oven to 450 degrees and line a baking sheet with parchment paper.

Put the flour in a bowl and add the yogurt in the center, and then pour the milk in. Using a spatula or wooden spoon, begin stirring at the center, working the yogurt in first, and continuing to stir until everything is combined.

The dough should be well-mixed, so there's no more dry flour visible, but you shouldn't mix it like crazy. It should be a rough, shaggy wet dough.

Flour your work surface and turn out the dough, Sprinkle a little bit of flour on top of the dough, then use your hands to pat the dough to about 1 inch think. Use a large spatula or a dough scraper to fold the dough in half. It will be loose and sloppy and not very cohesive, but that's fine.

Pat the dough and fold it in half the same way three more times. With each fold, it will become more cohesive.

After the last fold, pat the dough to an evenly-thick rectangle that's slightly larger than 6x9 inches. You don't need to measure it exactly - use a 3-inch biscuit cutter to measure it - you should be able to cut two biscuits in one direction and three in the other direction, with a little bit of dough scrap around the edges.

Cut those six biscuits and arrange them on the baking sheet, just barely touching each other. Gather the dough scraps and form them into a 3x6-inch rectangle and cut two more biscuits and place them on the baking sheet.

Gather the remaining dough scraps - there shouldn't be much left. Form it into a small round biscuit and place it on the baking sheet. This is the perfect sample for the baker.

If you like, brush the tops of the biscuits with milk, cream, or soft butter. Bake at 450 degrees until the biscuits are golden brown on top, about 15 minutes. Remove the biscuits from the pan and let them cool slightly on a rack. Serve warm.