Food recipes
Yogurt-Cream Biscuits
Yogurt-Cream Biscuits Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate leavening agents, baking soda salt, table butter, without salt yog...
Yogurt-Cream Biscuits
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
yogurt, greek, plain, nonfat
cream, fluid, heavy whipping
Directions:
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.
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
yogurt, greek, plain, nonfat
cream, fluid, heavy whipping
Directions:
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.