Greek Yogurt Cheddar Biscuits Recipe 35

YOGURT BISCUITS

Steps:

• In a bowl, combine flour, baking powder, salt and baking soda; cut in butter until crumbly. Combine yogurt and sugar; stir into the dry ingredients just until moistened. Turn onto a floured surface; knead 4-5 times. Place on a baking sheet that has been coated with cooking spray; pat into a 6-in. x 4-in. rectangle. Cut into six square biscuits (do not separate biscuits). Brush tops with milk. Bake at 450° for 12-15 minutes or until golden. Serve warm.

GREEK YOGURT BISCUITS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Whisk flour, sugar, baking powder, salt, and baking soda together in a bowl. Cut in butter with a knife until mixture resembles coarse crumbs.
• Place the bowl in the freezer for 5 minutes.
• Stir in Greek yogurt until dough is combined. Add 1/4 cup seltzer; mix until dough is smooth. Add more seltzer if dough appears dry.
• Place dough on a floured piece of parchment paper and pat into a flat rectangle. Fold the rectangle in thirds. Rotate dough 90 degrees, gather any crumbs, and flatten into a rectangle again. Repeat folding, turning, and flattening twice more.
• Flatten dough to 1/2-inch thickness. Cut into twelve 2 1/2-inch rounds. Transfer rounds to a baking sheet.
• Bake in the preheated oven until golden brown, 10 to 15 minutes.

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.