Yogurt Biscuits

Heidi Swanson's gorgeous "healthy recipe journal", 101 Cookbooks, is all about nourishing, whole foods that are simply prepared and beautifully photographed. Full of good-for-you ingredients like whole wheat flour and Greek yogurt, her flaky Yogurt Biscuits from her newest cookbook, Super Natural Every Day, are perfect for breakfast with jam or a slice of cheese and apples for mid-day snack.

Adapted from Heidi Swanson's Super Natural Every Day

Breads

Ingredients

1 1/4 cups Whole Wheat Pastry Flour		1 tablespoon aluminum-free baking powder
1 1/4 cups unbleached all-purpose flour, plus more if needed		1/2 cup unsalted butter, chilled and cut into tiny cubes
1 1/2 teaspoons fine-grain sea salt		1 1/3 cups Greek-style yogurt

directions

Prep: 15 min Total:

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1
Preheat the oven to 450°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 resemebles tiny pebbles on a sandy beach. Add the yogurt and pulse a few times, or until the yogurt is incorporated. Aviod 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 avoid sticking when needed. Press or roll out the dough into a 3/4-inch thick rectangle, but no thicker; if the dough is too tall, the bisuits will tilt and tip over while baking. Cut the dough into 12 equal biscuits.
3
Transfer the biscuits to the preheated baking sheet leaving 1/2 inch each biscuit. Bake for 15 to 18 minutes, until the bottoms are deeply golden and the biscuits are cooked through.

notes

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Yogurt Biscuits

Ingredients

directions

notes