There are a few requirements for you to qualify as one who might like these particular biscuits, and the first is that you must love yogurt. A lot. You must also want to eat a practically fat-free biscuit that’s super cinchy and easy-peasy to throw together. And yes, there really are only 3 ingredients.
And if you think you might qualify as per the above requirements, and getting your yogurt in biscuit form sounds appealing, then you really should read on, because this will definitely be of interest to you.
I found this recipe in Relish Magazine and was immediately intrigued (I being one who loves a tangy bowl of yogurt). The online reviews for the recipe were mixed. Some described them as hockey-puck-ish, but others actually liked them, so I decided to give them a try.
I figured that the hockey puck complaint was a result of the dough being rolled out too thin (only ½ inch). So I doubled that and cut my biscuits out just over an inch thick, and I will tell you that no hockey puck has ever been this light and fluffy. And we loved the tangy sourdough flavor. I’ve made these twice in the last couple of weeks and sadly, there are none left. But no worries… it will only take a few minutes to throw another batch in the oven. Here’s the recipe…
3-Ingredient Yogurt Biscuits
Adapted from Relish magazine
These biscuits really are the epitome of easy, and we love their pronounced yogurt tang. Although the original recipe had you roll the dough out to ½ inch before cutting the biscuits, I found that cutting them out thicker created a much fluffier biscuit. I’ve used both Greek yogurt and regular yogurt, and both work fine, but I really prefer using Greek Yogurt as the tanginess is less pronounced in the final biscuit. Because Greek yogurt is somewhat thicker than regular yogurt, I often add up to 1/4 cup of buttermilk to the mix and this makes a deliciously moist biscuit. They’re wonderful with honey or your favorite jam.
Makes 10-12 biscuits
3 cups self-rising flour
2 teaspoons salt
2 ½ cups plain yogurt (I used lowfat Greek yogurt)
1/4 cup buttermilk (optional)
Preheat oven to 450 degrees and spray 2 8 or 9-inch cake pans with nonstick cooking spray.
Whisk the flour and salt together in a large bowl. Make a well in the center of the flour and pour the yogurt into the center, and using a fork or wooden spoon, pull the flour into the yogurt. As I mentioned above, if you use a Greek yogurt, you might need to add a little milk (I like to use buttermilk) to moisten the dough. Mix until the flour is incorporated and the dough forms.
Sprinkle your work surface with a little flour, turn the dough out, sprinkle with a little flour and fold in half. Work the dough into a ball and then flatten into a disk about 1 to 1 ¼-inches thick.
Dip a 2-inch biscuit cutter into some flour and cut out as many biscuits as you can from the dough. Do not twist the cutter. Reform the dough and cut out more biscuits. Repeat this until you have used all of the dough.
Place the biscuits close together in the prepared pans. Bake for 10 to 14 minutes or until golden brown. Serve hot.