Prep 10 mins
Cook 20 mins
Everyone tells me that you can't make good lowfat biscuits, but I think that this recipe proves them wrong. These are tender, but hearty with a little whole wheat flour.
- 1 1⁄2 cups all-purpose flour
- 1⁄2 cup whole wheat pastry flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 2 tablespoons vegetable oil
- 1 cup nonfat plain yogurt
- Preheat oven to 400.
- Combine all-purpose and pastry flour with baking powder and salt.
- In a separate bowl, combine yogurt and oil.
- Blend yogurt mixture into flour mixture just until the dry ingredients are moistened and it forms a dough.
- On a floured surface, pat the dough out into a circle 3/4-inch thick.
- Using a knife or a pizza cutter, cut the circle into eight wedges.
- Place wedges on an oiled baking sheet or a baking stone.
- Bake for 20 minutes or until a knife iserted in the center comes out clean.
these turned out as hard as rocks What did I do wrong
These are very good biscuits and my favorite in my quest for healthier biscuits. I used half AP flour and half whole wheat flour with marvelous results. I use Wheat Montana Prairie Gold WW flour and it is the softest whole wheat I have found. Thanks for the recipe. My mom has asked for it, too!
I wonder if I did something wrong. I followed the recipe exactly and used Nancy's organic nonfat plain yogurt. The texture was perfect, nice and soft, but the taste was completely off. They were okay doused in jam, but we ended up throwing out most of the batch. Sorry to say, I will not be making these again.