Buttery Yogurt Biscuits

2 cups flour
1/4 tsp. baking soda
3 tsp. baking powder
1 tsp. salt

1/4 cup butter, cut into cubes
1 cup plain yogurt

Directions:
Preheat over to 375° F. In food processor, pulse dry ingredients. Add butter and pulse until butter looks like coarse breadcrumbs. Add yogurt and pulse until dough forms into a ball. Place dough on a board and knead until smooth. Roll to a 1-inch thickness, then using a sharp knife cut into square biscuits. Place on a greased cookie sheet and bake for 12-15 minutes or until brown. Serve hot.

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I like these biscuits because the yogurt helps keep these simple biscuits moist and delicious. Recipe from www.stonyfieldfarm.com.

Basic Rolled Biscuits

1 1/2 cup all purpose flour
1/2 cup whole wheat flour
2 1/2 tsp. baking powder
1/2 tsp. salt
6 TBSP butter, cut into cubes and chilled
3/4 cup milk

Pulse dry ingredients in food processor, then drop in cubes of chilled butter. Pulse until butter resembles breadcrumbs, then add milk. Pulse until dough comes together as one mass, not longer. Do not allow the butter to melt or form a blended paste with the flour. Turn out the dough onto a lightly floured surface and knead a few times.

Roll dough 1/2 inch thick into a rectangle, then cut into squares (or cut into rounds). Bake at 450° F for 10-12 minutes or until golden brown.


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These are great as a topper for chicken pot pie. Recipe courtesy of Joy of Cooking.