|Total Time||25 minutes|
|Yield||10 to 14 biscuits|
I discovered Mark Bittman’s recipe for Yogurt/Buttermilk Biscuits one winter day when the larder was low and I was making do with what I had to avoid going to the store. The kids had been outside playing in the snow, and when they came in we polished off an entire pan of these biscuits with butter, honey, and cups of hot cocoa. In altering the recipe I’ve added whole-wheat flour and lessened the butter a bit.
|2||cups all-purpose flour|
|1||cup whole-wheat pastry flour|
|4½||tsp. baking powder|
|1½||tsp. baking soda|
|6 to 8||Tbsp. cold, unsalted butter, cut into 8 to 10 pieces|
|1¼||cups plain yogurt or buttermilk|
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This content is from the Culinate Kitchen collection.
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