epicurious3.5
Yogurt Biscuits
The yogurt in the dough activates the baking soda, just like buttermilk would, helping these yogurt biscuits from Erika Council to rise, light and fluffy.
👥 15 Servings👤 Erika Council📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●whisk
- ●spatula
- ●wooden spoon
- ●grater
- ●baking sheet
- ●pan
📝 Preparation Steps
1
Adjust the oven rack to the middle position and preheat the oven to 450°F.
2
Place the flour, baking powder, salt, and baking soda in a large bowl and whisk to combine. Grate the butter using the slicing side of a box grater. Scatter the butter over the flour and toss to coat. Add the yogurt and, using a spatula or wooden spoon, fold the yogurt into the mixture until the dough forms a ball and no dry bits of flour are visible. The dough will be shaggy and sticky.
3
Turn the dough onto a lightly floured surface and lightly dust with flour. With floured hands, pat the dough into a ½-inch-thick 11 × 6-inch rectangle. Fold the ends of the rectangle toward the center, one end on top of the other, to create a trifold. Dust the top lightly with flour and press out to the same size rectangle again and repeat the folding. Repeat this a third time. After the third fold, pat the dough to ½-inch thickness and cut out the biscuits using a 2½-inch biscuit cutter. Be careful to press straight down and do not twist the cutter.
4
Place the biscuit rounds 1 inch apart on a parchment-lined baking sheet. Gather the scraps, reshape, and pat out to ½-inch thickness and cut out as above. Discard any remaining scraps.
5
Bake for 15 to ⏱️ 18 minutes, rotating the pan once halfway through, until the tops are golden brown. Serve immediately.
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