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Yogurt Biscuits

These yogurt biscuits are light, fluffy and tall. Equally as good as buttermilk biscuits, and I find easier to mix together and less messy to make.

(Yield: 10-12 biscuits)


  • 2 cups (255 g) All-Purpose flour

  • 1 tsp (5 g) salt

  • 1 tbsp (14 g) baking powder

  • 1/2 tsp (3 g) baking soda

  • 1 tbsp (12 g) sugar

  • 8 tbsp (110 g) cold butter, cut into small chunks

  • 1 cup + 2 tbsp plain yogurt (255 g)


  1. Preheat oven to 400 F with rack in lower-middle part of oven. Using parchment paper, line whatever vessel you have (square or round) that will fit the 12 biscuits. Allow the biscuits to touch.

  2. In medium mixing bowl whisk together flour, salt, baking powder, baking soda and sugar. Add chunks of cold butter and using fingers, work butter into flour mixture until the butter has mostly disappeared into a floury mix, although some larger butter pieces may remain.

  3. Add yogurt, and stir with flexible spatula (important) until flour has been fully absorbed. Dough will be crumbly and dry at first, but keep mixing and it will finally come together into a ball. Don't worry about over mixing. Turn ball out onto lightly floured surface.

  4. With bare hands, pat dough into a rectangle about 3/4" thick. Fold dough into thirds, like folding a letter, press again again into a rectangle with palms of hands. Repeat two more times. Finish patting dough into a square or rectangle with thickness of 3/4 inch. Dust off excess flour.

  5. Find a drinking glass about 2 inches in diameter, dip top into flour then use to cut out biscuits. Fold scraps back into a rectangle and keep going until all the dough is used. The final round of scraps can be gathered about shaped into a single biscuit by hand (the baby biscuit).

  6. Place biscuits on prepared baking dish and bake for 20 to 25 minutes until they are well-risen and lightly browned. Let biscuits cool for 5 minutes to help set the crumb. Enjoy!


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