Biscuits are the best. All that butter, and you can put on the same delicious toppings you would on a piece of toast. Half-and-half and Greek yogurt make these rich and fluffy, and you can make them even fluffier by refrigerating the dough between steps. Consider adding finely chopped herbs, grated cheese, or black pepper.
Whole Wheat Yogurt Biscuits
Makes 18 medium-sized biscuits
Adapted from thekitchn
- 2 cups Community Grains Hard Red Winter Weat, plus more for rolling
- 1 Tbsp baking powder
- 1 1/4 tsp kosher salt
- 1 tsp baking soda
- 4 tablespoons (2 ounces) cold unsalted butter
- 1/2 cup plus 2 Tbsp nonfat plain Greek yogurt
- 1/2 – 1 cup or more of cold half-and-half
- Preheat the oven to 450°F. Line a sheet pan with parchment paper.
- In a medium mixing bowl, combine flour, baking powder, salt, baking soda, and salt, plus any additions, and stir to incorporate. Cut the butter into razor thin slices; add to the dry ingredients, tossing to coat with flour. (Optional: place the bowl in the freezer for 5 to 10 minutes before continuing.)
- Gently fold the Greek yogurt into the dry ingredients, stirring until most of the flour is mixed in. Stir in the half-and-half a splash or two at a time, until the dough begins to come together. Then, turn the dough out onto a floured work surface and knead just until it forms a smooth ball, about 10 to 15 seconds. (Optional: chill the dough in the fridge for 15-30 minutes before rolling.)
- Pat the dough into a 1/2-inch thick round. Flour a sharp biscuit or circular cutter and cut out biscuits, as close together as possible. (Do not twist the cutter; press straight down and pull straight up.) Use a bench scraper or spatula to transfer biscuits to the prepared baking sheet, spacing them about 1/2-inch apart. Re-roll the scraps and cut to make more biscuits.
- Bake the biscuits for 12 to 14 minutes, rotating halfway through cooking time, until tall and golden brown. Remove from the oven and allow to cool for 5 minutes before serving, then get out the butter and jam!