Total Time
32mins
Prep 20 mins
Cook 12 mins

A quick-bread biscuit recipe I found online and modified-- makes a crispy, moist bread and works well with soured yogurt also.

Ingredients Nutrition

Directions

  1. Combine dry ingredients. Cut in margarine and mix until crumbly.
  2. Stir together yogurt and sugar.
  3. Add the yogurt mixture to the dry ingredients; mix just until moistened. If the dough is too sticky, add more flour. If it's too crumbly, add more yogurt.
  4. Turn onto a floured surface and knead 4-5 times.
  5. Grease a baking sheet with non-stick spray. Place dough on top and pat into a 6x4-inch rectangle.
  6. Cut into 6 square biscuits; do not separate. Brush tops with milk.
  7. Bake at 450F for 12-15 minutes, or until the tops are golden brown. These are best served warm, but they also store well and stay moist.

Reviews

(2)
Most Helpful

Well, I had a problem here. The taste is fantastic. It has a rich and tangy flavor from the yogurt. I skipped the sugar and didn't miss it at all. The problem that I had was too much liquid. I would have been ok if I hadn't added the milk and stopped with the cup of yogurt. I decided to make drop biscuits and even then they really spread. I ended up with biscuit pancakes which, to be honest, were rather cool! Thats why I'm giving it 3 stars instead of 2

Annacia October 02, 2007

Not bad considering that they are light. They formed well (although I had to use a bit of flour on the counter). The flavor just wasn't quite there...maybe with a little cheese mixed in? I would probably make again because it's light, although not for something that you care more about taste.

djafishfria January 16, 2007

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