Rosemary Yogurt Biscuits Recipes

YOGURT BISCUITS

Steps:

• 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.

ROSEMARY BISCUITS

Steps:

• In a large bowl, cut cream cheese into baking mix until crumbly. Stir in milk and rosemary just until moistened. , Turn dough onto a lightly floured surface; knead 10 times. Roll out into a 6-in. square. Cut into four 3-in. squares; cut each square diagonally in half. , Place on a baking sheet coated with cooking spray. Bake at 400° for 10-12 minutes or until golden brown. Serve warm.

ROSEMARY YOGURT BISCUITS

Steps:

• In a bowl, mix together the Bisquick, yogurt, and rosemary until a soft dough forms.
• Sprinkle a small amount of Bisuick on a flat surface and place dough onto it. Lightly coat top of dough with Bisuick.
• Add more Bisquick if dough is too sticky to knead.
• Knead dough five times.
• Roll dough out to less than 1/2 inch thickness. Cut circles with cutter; place on ungreased cookie sheet.
• Sprinkle tops with sugar, if desired.
• Bake at 450 degrees for 8-10 minutes.

CHEESE & ROSEMARY BISCUITS

Steps:

• Heat oven to 180C/160C fan/ gas 4. Put the flours in a bowl and rub in the butter until it resembles breadcrumbs. Stir in the cheese and rosemary, then add the yolk and mix in using a fork. When the mix starts to clump together, use your hands to knead to a smooth dough.
• Take walnut-sized pieces of dough, roll into balls and place on one or two lined baking trays. Flatten slightly with a fork, then bake for 12-14 mins. Alternatively, roll out between sheets of baking parchment and cut into shapes, then bake as before. Cool on the baking sheet for a few mins before moving to a wire rack to cool completely. Store in an airtight container for up to a week.

CHEESE AND ROSEMARY BISCUITS

Steps:

• Heat oven to 450°F. In medium bowl, stir Bisquick mix, cheese, milk and 1/2 teaspoon of the rosemary leaves until soft dough forms. On ungreased cookie sheet, drop dough by 9 spoonfuls.
• Bake 8 to 10 minutes or until golden brown. In small bowl, mix butter, garlic powder and remaining 1/2 teaspoon rosemary leaves; brush over warm biscuits.