Yogurt Cream 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.

YOGURT BISCUITS

Steps:

• 1. Mix all ingredients together. Either drop the dough onto a floured surface, knead a couple times and roll it out to 3/4-1 inch thickness and cut the biscuits out, or drop by large heaps onto a cookie sheet and press out slightly to 3/4-1 inch thickness.
• 2. Bake at 375 degrees for 15-17 minutes. Enjoy!

GREEK YOGURT BISCUITS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Whisk flour, sugar, baking powder, salt, and baking soda together in a bowl. Cut in butter with a knife until mixture resembles coarse crumbs.
• Place the bowl in the freezer for 5 minutes.
• Stir in Greek yogurt until dough is combined. Add 1/4 cup seltzer; mix until dough is smooth. Add more seltzer if dough appears dry.
• Place dough on a floured piece of parchment paper and pat into a flat rectangle. Fold the rectangle in thirds. Rotate dough 90 degrees, gather any crumbs, and flatten into a rectangle again. Repeat folding, turning, and flattening twice more.
• Flatten dough to 1/2-inch thickness. Cut into twelve 2 1/2-inch rounds. Transfer rounds to a baking sheet.
• Bake in the preheated oven until golden brown, 10 to 15 minutes.

YOGURT BISCUITS

Steps:

• Preheat oven to 425 degrees F.
• Grease an 8 x 8 pan.
• Stir dry ingredients together.
• Cut in shortening (I use an electric beater and use short bursts on low for about a minute).
• Gently stir in yogurt mixture until sticky dough is formed (do not overwork dough).
• Place dough on floured surface.
• Dust top with flour and gently pat dough with hands until 1/2 in thick.
• Cut into 8-10 rounds.
• Place in pan.
• Brush with shortening.
• Bake 15 minutes.
• Turn out of pan 5 minutes after removing from over.
• Cover with tea towel and serve.

YOGURT-CREAM BISCUITS

Steps:

• Set the oven to 425 defrees.
• Prepare a non-stick baking sheet.
• In a large bowl, whisk together all the dry ingredients.
• Grate the frozen butter into the flour mixture; add in the yogurt.
• Mix the dough with a wooden spoon (be careful not to over-work the dough) dough should be slightly sticky.
• Transfer the dough to a lightly floured surface.
• Spread out the dough with hands to 1-1/2-inch thickness on the board.
• Cut out 2-inch rounds, and place on a unlined non-stick baking sheet/tray.
• Refrigerate for 30-40 minutes (this is an important step, the dough MUST be refrigerated for the suggested time).
• Remove from the fridge; brush the tops with the whipping cream.
• Bake for 10-12 minutes, or until golden brown.
• Best served warm from the oven.

SOUR CREAM BISCUITS

Steps:

• Preheat oven to 450°F.
• Cut butter into dry ingredients.
• In another bowl, beat egg and mix with sour cream.
• Add to dry ingredients and mix lightly with a fork just until incorporated
• into a ball.
• Roll out with a light touch on floured board to 3/4 inch thick.
• Cut with cutter.
• Glaze if desired by brushing with cream and sprinkling with sugar and maybe a little cinnamon if you like.
• Bake 15 minute or until done.

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.

SOUR CREAM BISCUITS

Steps:

• Mix together flour, salt, baking soda, and baking powder. Add sour cream and mix to a soft dough. Add additional water if necessary.
• With well floured hands shape dough into round biscuit shapes. Bake at 450 degrees F (230 degrees C) for 12 minutes.