Recipe by Dalloway
A quick-bread biscuit recipe I found online and modified-- makes a crispy, moist bread and works well with soured yogurt also.
Top Review by Annacia
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
- 1 cup flour
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon baking soda
- 2 tablespoons chilled margarine
- 1 cup nonfat yogurt
- 1 teaspoon sugar
- 1⁄2 teaspoon skim milk
Directions See How It's Made
- Combine dry ingredients. Cut in margarine and mix until crumbly.
- Stir together yogurt and sugar.
- 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.
- Turn onto a floured surface and knead 4-5 times.
- Grease a baking sheet with non-stick spray. Place dough on top and pat into a 6x4-inch rectangle.
- Cut into 6 square biscuits; do not separate. Brush tops with milk.
- 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.