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Yogurt Biscuits


Yoghurt Biscuits

Here is a variation on my "Biscuits" recipe, using Greek yogurt as well as milk. It's a tasty alternative that adds healthy probiotics to mealtime.

12 servings (1 biscuit per serving): 9 mg. sodium per serving

1-1/2 cups all-purpose flour
1/2 cup whole wheat flour
4 teaspoons sodium free baking powder
1/2 teaspoon cream of tartar
1 Tablespoon sugar
6 Tablespoons chilled no salt added butter or margarine
2/3 cup low fat Greek yogurt
1/4 cup plus 1 Tablespoon milk (1% fat)

Cooking Instructions

1. Place the flours, baking powder, cream of tartar and sugar in a large bowl. Stir to combine well.

2. Using a pastry cutter or two knives, cut the butter or margarine into the flour mixture until the flour is crumbly.

3. Make a well in the center of the mixture; pour the yogurt into the center. Stir with a fork until the flour is combined with the yogurt. Add the 1/4 cup milk. Stir again until the flour absorbs all of the liquid (it will not be pliable yet).

4. Add the 1 Tablespoon milk. Roll the mixture into a ball. Knead gently by pressing both hands into the mixture, turning and folding the mixture and pressing with both hands again, repeating this process several times until the dough is soft and pliable. Form dough into a ball.

5. Add a small more amount of flour to the board. Roll the dough with a lightly floured rolling pin to 1/2 inch thickness. Cut the dough into 12 biscuits with a biscuit cutter, re-rolling the extra pieces of dough as necessary.

6. Place biscuits onto an ungreased baking sheet.

7. Heat oven to 450 degrees F. Place biscuits into the oven. Cook until biscuits are lightly browned, about 10 to 11 minutes. Serve. - Copyright © 2022 Judy Reynolds