Yogurt Biscuits

yogurt biscuits

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.

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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.

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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.

Karen xo

Yogurt Biscuits
Prep time
Cook time
Total time
adapted from "Super Natural Every Day" by Heidi Swanson
Serves: 12 biscuits
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.

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