2013, I’ve resolved, will be the year of simple cooking. Adventure cooking can be playful and enjoyable, and I’ve learned more from bold experimentation than I ever thought possible (and found some completely addictive cuisines and recipes in the process), but I want to slow things down, return to my roots — as in, the roots in my garden.
Not that yogurt and bread grow in my garden, of course. Today’s yogurt biscuits recipe is a different kind of simple — proof that bread doesn’t does have to take all day to be dinner-worthy. Simple, yogurt-based, non-yeasted rolls, made with a hearty helping of whole grain spelt.
The secret to these flaky, tender yogurt biscuits is a technique borrowed from croissants, folding and flattening the dough several times to create thin layers of pastry.
All in all, a quick, satisfying side to soup and stews. Next time, I’m going to brush the yogurt biscuits tops with butter and sprinkle with chopped fresh rosemary and sea salt.
- 1 1/4 cups spelt flour or whole wheat pastry flour
- 1 1/4 cups unbleached all-purpose flour plus more if needed
- 1 1/2 teaspoons fine-grain sea-salt
- 1 tablespoon aluminum-free baking powder
- 1/2 cup unsalted butter chilled and cut into cubes
- 1 1/3 cup Greek-style plain yogurt
Preheat the oven to 450 deg F with a rack in the middle of the oven. Place an ungreased baking sheet in the oven to preheat as well.
Combine the flours, salt, and baking powder in a food processor. Sprinkle the butter across the top of the dry ingredients and pulse about 20 times, or until the mixture is coarse with pea-sized lumps. Add the yogurt and pulse a few times, or until the yogurt is just incorporated. Avoid overmixing, it's fine if there are a few dry patches.
Gather the dough into a ball and turn it out onto a lightly floured surface. Knead five times and press into an inch thick square. Cut in half and stack one on the other. Repeat two more times — flattening and stacking, then cutting. Add more all purpose flour to prevent sticking when needed. Press or roll out the dough into a 3/4" thick rectangle, but no thicker; if the dough is too tall, the biscuits will tilt and tip over while baking. Cut the dough into twelve equal biscuits.
Transfer the biscuits to the preheated baking sheet leaving 1/2 inch between each biscuit. Bake for 15-18 minutes, until the bottoms are deeply golden and the biscuits are cooked through.