Yogurt Biscuits

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OMG these biscuits are the shit.

Seriously.  I’m raving.  I’m a huge biscuit fan and I subscribe wholeheartedly to the “it’s always better with butter” party, but these biscuits are just beyond words.  Crisp exterior, soft interior – you get everything out of this without going all the way with the butter.  And can I just say… Red Lobster?  Because if you add two cloves of crushed garlic and 1/4 cup of shredded sharp cheddar, you’ve got the holiest of the holy as far as biscuits go.  Minus all the drippy buttery goodness.  But seriously.  The flavour doesn’t suffer.

But these are just your plain old biscuits which you can dress however you like.  I’m feeling very British today so I’m going to go for butter and jam (no cream, unfortunately).  That ought to make up for all the extra butter lacking in the biscuits themselves…

Ingredients

2 cups of all-purpose flour

5 tbsp of butter, sliced and chilled (full fat, the real stuff…)

1/2 tsp of salt

2 tsp of baking powder

3 tbsp of sugar (optional… I’m making sweet biscuits today)

2/3 cup of plain unsweetened yogurt (doesn’t have to be Greek… I use the plain jane regular stuff)

1 tbsp of water

Directions

Preheat oven to 425F.

Stir flour, baking powder, salt and sugar together.  Work the butter into the dry mix with your fingers, until you have a “sandy” texture.  You shouldn’t have any butter bits floating around that are bigger than a pea.  Also, make sure the butter’s cold otherwise you won’t get as flaky a biscuit.

Mix the yogurt and water together until smooth.  Pour it into your “sandy” biscuit mix and stir with a fork until the dough just comes together (don’t overstir).  Fold the dough a few times to give it a little bit of shape then divide into equal sized pieces to your liking.  I usually like medium-large sized biscuits.

Bake for 15-20 minutes until golden brown.

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