Yogurt Biscuits… Simple Sunday!

22 Aug

Today is my first official day as a teacher intern.  I’m excited.  I’m nervous.  I’m scared.  I’m overwhelmed.  

But, mostly, I’m excited.

As preparation for this big day, Mom suggested we make a little something special for Simple Sunday.  After nixing donuts (who keeps self-rising flour in the house?  Oh, bakers, you say?  Yeah, well, not this one!) and bread (too complicated for hungry bellies), we decided on yogurt biscuits.

It was a good choice.  

These can be whipped up with everyday ingredients and take virtually no time at all.  Perfect for… that’s right, simple sundays! 

Now, before you run off to make these, I do need to warn you.  These aren’t quite the same as the flaky, slightly crumbly biscuits that Paula Deen would put on your plate.  These are a bit soft, a bit tangy and a bit flaky. 

Mom said these would be great as a breakfast sandwich – egg, bacon or ham and cheese – and I agree.  

For now, though, I’ll stick with a little butter and a touch of (homemade) jam.  Delicious!

Yogurt Biscuits
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1 1/4 cups whole wheat pastry flour
1 1/4 cups all-purpose flour, plus more for kneading
1 1/2 teaspoons fine-grain sea salt
1 tablespoon baking powder
1/2 cup butter, chilled and cut into cubes
1 1/3 cup plain, Greek yogurt


Place an ungreased baking sheet in the oven and preheat to 450℉.

Combine the flours, salt and baking powder in a food processor.  Pulse to combine.  Sprinkle the cubes of butter on top of the dry ingredients.  Pulse about 20 times, until the mixture looks like sand.  Add the yogurt and pulse a few times, until the yogurt is just incorporated.  Avoid overmixing.

Lightly flour a surface and turn out the dough, forming a ball.  Knead five times and press into a one-inch thick square.  Cut in half and stack one on the other.  Repeat this process – kneading, cutting and stacking – two more times.  Add more flour to prevent sticking as necessary.  

Press or roll out the dough to 3/4 inch thick rectangle. Cut the dough into twelve biscuits.  Place the biscuits on the preheated baking sheet, leaving about 1/2 inch between each biscuit.  Bake for 15-18 minutes or until the bottoms are a deep golden brown.


Source:  Honey & Jam, originally from Super Natural Every Day by Heidi Swanson


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