Food recipes
Greek Yogurt Biscuits
Greek Yogurt Biscuits Ingredients: wheat flour, white, all-purpose, unenriched sugars, granulated salt, table leavening agents, baking powder, double-acting, sodium aluminum sulfate cream, whipped, cream topping, pres...
Greek Yogurt Biscuits
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
cream, whipped, cream topping, pressurized
yogurt, greek, plain, nonfat
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Preheat oven to 425 F. Line a baking sheet with parchment paper.
In a mixing bowl, add the flour, sugar, salt, baking powder, and cream of tartar, stirring to combine.
In a smaller bowl, stir together the yogurt and milk.
Add the yogurt to the flour mixture and stir gently until it all comes together and a soft dough forms, being careful not to overwork the dough.
Turn the dough out onto a floured surface and pat it lightly into a circle, about 1-inch thick.
Using a biscuit cutter, cut rounds of the dough and place them onto the prepared baking sheet.
Repeat until all the dough has been used re-rolling the scraps of dough to make additional biscuits.
Bake about 13-15 minutes or until cooked through and golden.
Serve immediately, while hot.
Great with butter and jam or honey, with gravy, or as the bread for a breakfast sandwich, etc.
Notes: Because of the absence of fat in this recipe, the biscuits do toughen up some as they cool.
For that reason, they are best served fresh from the oven while still hot.
Any leftovers can be stored in a bag or airtight container and rewarmed before serving.
Adapted from Healthy Recipes.
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
cream, whipped, cream topping, pressurized
yogurt, greek, plain, nonfat
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Preheat oven to 425 F. Line a baking sheet with parchment paper.
In a mixing bowl, add the flour, sugar, salt, baking powder, and cream of tartar, stirring to combine.
In a smaller bowl, stir together the yogurt and milk.
Add the yogurt to the flour mixture and stir gently until it all comes together and a soft dough forms, being careful not to overwork the dough.
Turn the dough out onto a floured surface and pat it lightly into a circle, about 1-inch thick.
Using a biscuit cutter, cut rounds of the dough and place them onto the prepared baking sheet.
Repeat until all the dough has been used re-rolling the scraps of dough to make additional biscuits.
Bake about 13-15 minutes or until cooked through and golden.
Serve immediately, while hot.
Great with butter and jam or honey, with gravy, or as the bread for a breakfast sandwich, etc.
Notes: Because of the absence of fat in this recipe, the biscuits do toughen up some as they cool.
For that reason, they are best served fresh from the oven while still hot.
Any leftovers can be stored in a bag or airtight container and rewarmed before serving.
Adapted from Healthy Recipes.