Shirley's Recipes

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Name: Yogurt Biscuits
Key Ingredient: flour
Preparation: bake
Cuisine: American
Source: The Oregonian FOODday/Heart in Hand column/16 March 1983
Food Group: grain
Meals: dinner
Courses: side, dessert
Temperature: hot
Effort: easy
Prep. Time: :20
Elapsed Time: :35
Servings: 4

2 cups unsifted all-purpose flour
1 tablespoon (3 teaspoons) baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 cup vegetable oil
3/4 cup plain yogurt

In a medium bowl, stir together flour, baking powder, salt and baking soda. With a fork, stir in oil. Add the yogurt and mix until a dough forms. On a lightly floured surface, knead gently 15 to 20 times. Roll or pat out to 1/2-inch thickness. Cut with a floured biscuit-cutter. Place on an ungreased baking sheet and bake in a 450F. oven 12 to 15 minutes, or until lightly browned. Serve warm as a bread or as a dessert shortcake biscuit topped with fruit and yogurt. Yields 12 2-inch biscuits or 7 3-inch biscuits.


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