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

Yogurt Biscuits

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    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


    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.  




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