Yogurt Biscuits Recipe

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Yogurt Biscuits Recipe
Yogurt Biscuits Recipe photo by Taste of Home
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Yogurt Biscuits Recipe

Read Reviews
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"Scoring the dough instead of cutting out individual pieces keeps these biscuits nice and moist," explains Rosemarie Kondrk of Old Bridge, New Jersey. "They have old-fashioned flavor that's very satisfying."
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 cup plus 2 tablespoons all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2 tablespoons cold butter
  • 1/2 cup fat-free plain yogurt
  • 1 teaspoon sugar
  • 1/2 teaspoon fat-free milk

Directions

In a bowl, combine flour, baking powder, salt and baking soda; cut in butter until crumbly. Combine yogurt and sugar; stir into the dry ingredients just until moistened. Turn onto a floured surface; knead 4-5 times. Place on a baking sheet that has been coated with cooking spray; pat into a 6-in. x 4-in. rectangle. Cut into six square biscuits (do not separate biscuits). Brush tops with milk. Bake at 450° for 12-15 minutes or until golden. Serve warm. Yield: 6 biscuits.
Originally published as Yogurt Biscuits in Taste of Home October/November 1998, p16

Nutritional Facts

1 each: 134 calories, 4g fat (0 saturated fat), 0 cholesterol, 429mg sodium, 21g carbohydrate (0 sugars, 0 fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

  • 1 cup plus 2 tablespoons all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2 tablespoons cold butter
  • 1/2 cup fat-free plain yogurt
  • 1 teaspoon sugar
  • 1/2 teaspoon fat-free milk
  1. In a bowl, combine flour, baking powder, salt and baking soda; cut in butter until crumbly. Combine yogurt and sugar; stir into the dry ingredients just until moistened. Turn onto a floured surface; knead 4-5 times. Place on a baking sheet that has been coated with cooking spray; pat into a 6-in. x 4-in. rectangle. Cut into six square biscuits (do not separate biscuits). Brush tops with milk. Bake at 450° for 12-15 minutes or until golden. Serve warm. Yield: 6 biscuits.
Originally published as Yogurt Biscuits in Taste of Home October/November 1998, p16

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Lady Fingers User ID: 2682286 252376
Reviewed Aug. 8, 2016

"I made these for dinner tonight. Great recipe! My husband took one bite and commented how fluffy and good tasting they were. The tops were deeply golden and crisp, but as Ms. Kondrk says, leaving them joined in the pan kept some moisture inside the biscuits."

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