Greek Yogurt Biscuit Recipe With Cheddar

GREEK YOGURT BISCUIT RECIPE WITH CHEDDAR

Steps:

• Preheat oven to 350˚F.
• Stir first four ingredients together in medium bowl.
• Add butter and cut into almond flour mixture until it resembles coarse oatmeal.
• Combine eggs and smaller amount of yogurt in a separate bowl before adding to dry mixture. Add shredded Cheddar cheese and stir until all flour is lightly moistened. If dough seems dry, add slightly more yogurt.
• Use an ice cream scoop or two spoons to dip biscuit dough onto a greased cookie sheet. With damp fingers, lightly tamp each biscuit to give it a flat top but don't flatten.
• Bake for 15-20 minutes until golden brown.
• Biscuits are somewhat fragile when warm, so give them time to cool.
• These freeze well. Split in half and toast the cut half to make a delicious breakfast sandwich.

GREEK YOGURT CHEDDAR BISCUITS RECIPE - (3/5)

Steps:

• Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly spray with non-stick cooking spray. In a large bowl whisk together the flour, baking powder, baking soda, and salt. Spoon the Greek yogurt into the bowl and add the cheese but don't combine the ingredients yet -- put the bowl in the freezer. Measure your buttermilk or milk into a liquid measuring cup and whisk in the egg. Put the mixture in the fridge for a minute while you mix up the egg wash and flour the counter where you'll be working. Grab the bowl from the freezer and the milk/egg mix from the fridge. Pour the milk into the bowl and use a rubber spatula to combine everything. Add a little more flour if the dough seems too sticky. Turn the dough out onto the prepared work surface and with floured hands pat it out to about ¾" thick. Cut 16 circles using a 2-inch biscuit cutter or a floured juice glass. If you are making "regular" biscuits you can just place the dough rounds on the prepared baking sheet, about 1 1/2-inches apart. If you are making BIG FAT biscuits (as pictured; approximately 208 calories each), then you're going to stack the rounds you just cut out. There's no need to pinch the dough together or anything. Just stack two together and place them on the baking sheet about 2-inches apart. Brush the tops of the biscuits with the egg wash and then bake for 12 to 14 minutes (for "regular" biscuits you can check them at 10 minutes). Serve warm and enjoy! Notes I highly recommend making the big fat fluffy version of these biscuits. The taste is still there with the smaller version, but there's more fluffy biscuit texture with the big fat stacked version.