For dinner the other day, I made delicious Herbed Lamb Chops with Pureed Cannellini Beans. I love biscuits and breads, along with my meals, so I decided to try a Yogurt Biscuit, adapted from my new favorite recipe book. The other day, I was sitting at home, when all of a sudden, the doorbell rang. My good friends (The Keuper Family) sent me the most awesome cookbooks! One was all about different types of breads and the other was a very good reference book called: How To Cook Everything. I LOVE this book. Betty Crocker’s Cookbook had always been my staple source for how-to’s and cooking inspiration. I had been using this book since I first started cooking (My mother had an older edition and now I have my own). Now I have two wonderful resources of inspiration. What I love about this new book, is that it has so many different recipes. Many from around the world to tried and true familiar recipes, often with twists. This biscuit recipe, is a simple twist of a buttermilk biscuit. I don’t often have buttermilk in the house, unless a recipe specifically calls for it. But I do have yogurt. Thank you Keupers for the wonderful books!!
1 cup of all-purpose flour
1/2 teaspoon of salt
1/2 teaspoons of baking powder
1/2 teaspoon of baking soda
2 1/2 tablespoons of butter, softened
5 tablespoons of yogurt
- Combine all ingredients
- Cover dough in saran wrap and chill for at least 15 minutes
- Roll out dough onto a flour surface 3/4th of an inch thick.
- Cut out biscuits with a round glass or biscuit cutter
- Place biscuits on an ungreased baking sheet
- Bake for 7-9 minutes