yogurt biscuits

Join Culinate

With a free Culinate membership, you can:

  • Create your own recipe collections
  • Queue recipes for later use
  • Blog your culinary endeavors
  • Be part of our online community of cooks
  • And much more…
Join Now

Yogurt Biscuits

By , from the Culinate Kitchen collection
Total Time 25 minutes
Yield 10 to 14 biscuits

Introduction

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.

Ingredients

2 cups all-purpose flour
1 cup whole-wheat pastry flour
tsp. salt
tsp. baking powder
tsp. baking soda
6 to 8 Tbsp. cold, unsalted butter, cut into 8 to 10 pieces
cups plain yogurt or buttermilk

Steps

  1. Preheat the oven to 450 degrees.
  2. In a large bowl, mix together the dry ingredients. Using your fingers or a pastry cutter, cut the butter into the dry ingredients until the entire mixture resembles coarse cornmeal.
  3. With a large spoon, stir the yogurt into the dry ingredients, just until the mixture comes together. If some of the dry ingredients are still loose at the bottom of the bowl, stir in an additional spoonful of yogurt, then with your hands press all the dough together into a shaggy ball.
  4. Turn the dough out onto a lightly floured surface and knead several times, until the dough is holding together. (Don’t worry if it’s a little sticky.) On the floured surface, press dough into a ¾-inch-thick rectangle and cut into biscuits with a round glass or biscuit cutter dipped into flour.
  5. Place the biscuits onto an ungreased baking sheet. Reshape the leftover dough, being careful not to overwork it, and cut out more biscuits.
  6. Place the baking sheet on top of an identical baking sheet (a double pan lowers the chance of overbaking the bottoms of the biscuits) and bake for 8 to 10 minutes, until the biscuits are golden-brown. These biscuits are best served warm.

Related article: Magic powder

This content is from the Culinate Kitchen collection.

Subscribe
Comments
There are 4 comments on this item
Add a comment
Average Rating 4.3
75% recommend this recipe
1. by jleckhart on Dec 16, 2008 at 9:01 AM PST
Rating: four

These were breakfast this morning –– so delicious! Unlike a lot of other biscuit recipes we’ve “auditioned” lately, these were rich and hearty without being heavy with just a subtle yogurt twang.

2. by anonymous on Dec 13, 2010 at 5:13 AM PST

These biscuits turned out nice and flaky, but i had to use a lot more yogurt than the recipe called for. I added a couple teaspoons of rosemary, which was delicious.

3. by anonymous on Dec 12, 2011 at 10:03 PM PST
Rating: four

These biscuits came out delicious. I made them exactly as written, no extra yogurt necessary...

4. by anonymous on Dec 14, 2011 at 7:58 PM PST
Rating: five

So far I’m just rating these on instruction and looks. They are freaking gorgeous! So perfect, I can’t even describe it. I used buttermilk and a food processor with the dough blade. I meant to add rosemary because that sounded really good but promptly forgot. Next time. Thanks for sharing this.

Add a comment
Rating

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer


Advertisement
Culinate 8

Kale in the raw

Eight versions of kale salad

Eight ways to spin everyone’s favorite salad.

Subscribe
Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer

Reviews

Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice