Every baker has their own take on the classic buttermilk biscuit. I like mine a bit on the softer side, which means extra butter and not quite as much time in the oven. In this recipe, I use yogurt instead of buttermilk, which makes them extra creamy. These can be rolled and cut out, or simply dropped in heaping piles onto the pan. Either way they are a delicious Sunday morning treat.
YIELD: 12 biscuits
ACTIVE TIME: 15 minutes
TOTAL TIME: 35 minutes
3 cups pastry flour
1 tablespoon sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup cold unsalted butter, cut into pieces
3/4 cup cold plain Greek yogurt (not lowfat)
1 large egg
3 tablespoons whole milk
Preheat oven to 400 F degrees. Line two large baking sheets with parchment paper.
In a large mixing bowl, mix together flour, sugar, baking powder, baking soda, and salt. Cut in butter, using your fingers or a pastry cutter. Work the dough until it resembles a coarse meal.
In a small bowl, whisk together Greek yogurt, egg, and milk. Add liquid mixture to flour mixture, stirring until dough comes together. Drop the mixture on lightly floured surface and knead until the dough comes together. Don't overwork the dough.
Using a rolling pin, roll out the dough into a 2-inch thick circle. Cut into rounds using a biscuit cutter. Combine dough scraps and roll out again to make remaining biscuits.
OR, you can pull these apart in globs and drop them on the pan.
Place biscuits on prepared baking sheets bake for 14-16 minutes, until golden brown.
Serve warm (definitely) with butter, honey, or jam!