Herbed Yogurt Biscuits
Makes 6 to 8 biscuits.
• 2 c. (9 oz.) all-purpose flour, plus more for rolling
• 1 tbsp. baking powder
• 1 1/4 tsp. kosher salt
• 1 tsp. baking soda
• 1/4 tsp. freshly ground black pepper
• 4 tbsp. (2 oz.) cold unsalted butter
• 1/2 c. whole or low-fat plain Greek yogurt
• 1/4 c. minced fresh herbs, such as dill and Italian parsley
• Cold milk (whole or 2 percent), as needed
• Good butter and flaky salt, for serving
Preheat the oven to 450 degrees. Line a sheet pan with parchment paper.
In a medium mixing bowl, combine flour, baking powder, salt, baking soda and pepper, and whisk to incorporate. Cut the butter into razor-thin slices; add to the dry ingredients, tossing to coat with flour, and place the bowl in the freezer for 5 to 10 minutes.
Gently fold the Greek yogurt and minced herbs into the dry ingredients, stirring until most of the flour is absorbed and the dough forms a shaggy ball. If the dough still seems too dry, add milk, a tablespoon at a time, as needed. Turn the dough out onto a floured work surface and knead just until it forms a smooth ball, about 10 to 15 seconds.
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. (For flakier biscuits, see recipe notes below.)
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. Top with good-quality butter and a generous sprinkle of flaky salt.
Variation: To make flaky biscuits, turn the dough out onto a floured sheet of parchment paper, along with any loose dough bits in the bowl. Sprinkle a little flour over the top of the dough. Flour your hands and gently press the dough into a 3/4- to 1-inch thick rectangle. Lightly dust the dough with additional flour. Using a bench scraper or flat metal spatula, fold the dough into thirds, as if folding a letter. Dust with more flour and pat back into a 3/4- to 1-inch thick rectangle. Repeat the trifold, dusting lightly with more flour on top of and under as needed. Repeat the trifold one more time, three times total. Transfer the parchment paper with the dough to a plate and chill in the freezer for 10 minutes. Cut biscuits and continue with baking as per the recipe above.
Nutrition information per each of 8 biscuits:
Calories 186 Fat 8 g Sodium 630 mg
Carbohydrates 25 g Saturated fat 5 g Calcium 134 mg
Protein 4 g Cholesterol 21 mg Dietary fiber 1 g
Diabetic exchanges per serving: 1 bread/starch, ½ other carb, 1 ½ fat.