Yogurt Biscuit

Here is the first recipe for the Bakery. This makes a tender biscuit that does not involve rolling out and cutting dough.

2 c Flour
2 1/2 tsp Baking Powder
2 T Sugar
A little Salt

4 T Butter

1 cup Milk plus couple of tablespoons of Yogurt (I use strained yogurt)
1/3 cup Cream

(Sprinkle two handfuls of extra flour on a plate for shaping biscuits)




Prepare a 8 or 9 inch springform or similar cake pan and set oven to 475F. Do not use a bigger pan, similar size rectangular is fine. Buttermilk and butter should all be cold, straight from the refrigerator.

Mix the first four (4) ingredients together and then work the cut-up cold butter into this mixture until the texture becomes coarse, like those tiny pebbles on a rocky beach.

Stir yogurt into milk and pour in all the liquid ingredients, taking care not to overmix. About a dozen folds and biscuit dough will be ready.

How to shape the Biscuits:
Spoon a lump of the biscuit mixture and drop into a plate that has flour spread across half an inch deep. Scoop out the biscuit lump with floured hands, gently throw it from one hand to the other like a ball, shaking off excess flour, and then place it in your cooking pan.


You will get about 10-12 biscuit sized lumps for the pan forming a flower shape as seen in the picture above. Bake anywhere from 16 to 20 minutes or until the tops of the biscuits begin to turn golden brown.

Serve with milk gravy.

Note: I changed this recipe over time, switching from buttermilk to milk and yogurt and adjusting the amounts of liquid to improve the biscuit dough.

Want crust extra buttery? This is an optional step that I skip but you can brush the tops of the biscuits with melted butter either before you bake them or right after you take them out of the oven. Melt 2 T of butter, add a pinch of salt, mix and apply with a pastry brush.