Mile High Greek Yogurt Biscuits

Mile High Greek Yogurt Biscuits


  • 280g plain flour (2 cups unbleached all-purpose)
  • 2 tsp baking powder
  • 2 tsp sugar
  • 1/2 tsp fine sea salt
  • 4 TBS cold butter
  • 245g low fat Greek yogurt (1 cup)


How to cook Mile High Greek Yogurt Biscuits

  1. Preheat the oven to 190*C/375*F/ gas mark 5.  Have ready a baking sheet.
  2. Sift the flour into a bowl along with the baking powder. Stir in the salt.  Drop the cold butter into the bowl and cut it in with a pastry blender, until the flour mixture resembles coarse sand with chunks of butter the size of small peas.  Using a fork stir in the yogurt.  Gently mix to a soft dough in the bowl.
  3. Tear off a sheet of baking parchment large enough for your baking sheet.  Put the dough on the sheet of paper and pat out to a rectangle, roughly 1 inch in thickness.  Cut into 8 smaller rectangles.  Gently push them apart leaving plenty of space in between. Carefully transfer the paper to the baking sheet.
  4. Bake in the preheated oven for 15 to 18 minutes, or unti they are well risen and golden brown on the top and bottom.  Best enjoyed whilst still warm.

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