Comments on: Losing self-control in the face of yogurt biscuits http://www.lafujimama.com/2008/12/losing-self-control-in-face-of-yogurt/ Bringing world flavors to the family dinner table. Sun, 12 Feb 2012 12:23:36 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Fuji Mama (Rachael) http://www.lafujimama.com/2008/12/losing-self-control-in-face-of-yogurt/comment-page-1/#comment-17027 Fuji Mama (Rachael) Sun, 29 Jan 2012 16:59:25 +0000 http://www.thehutchingshut.com/2008/12/losing-self-control-in-the-face-of-yogurt-biscuits.html#comment-17027 <a href="#comment-16907" rel="nofollow">@Betty</a>, Don't attack the messenger, LOL! It's not my recipe: http://www.culinate.com/recipes/collections/Culinate+Kitchen/Breakfast/yogurt_biscuits @Betty, Don’t attack the messenger, LOL! It’s not my recipe: http://www.culinate.com/recipes/collections/Culinate+Kitchen/Breakfast/yogurt_biscuits

]]> By: Betty http://www.lafujimama.com/2008/12/losing-self-control-in-face-of-yogurt/comment-page-1/#comment-16907 Betty Tue, 24 Jan 2012 23:11:49 +0000 http://www.thehutchingshut.com/2008/12/losing-self-control-in-the-face-of-yogurt-biscuits.html#comment-16907 Isn't 4 1/2 tsp. baking powder and 1 1/2 tsp. baking soda a lot of chemicals to put into 12-14 biscuits?? Isn’t 4 1/2 tsp. baking powder and 1 1/2 tsp. baking soda a lot of chemicals to put into 12-14 biscuits??

]]> By: Anonymous http://www.lafujimama.com/2008/12/losing-self-control-in-face-of-yogurt/comment-page-1/#comment-2075 Anonymous Wed, 28 Jan 2009 21:38:00 +0000 http://www.thehutchingshut.com/2008/12/losing-self-control-in-the-face-of-yogurt-biscuits.html#comment-2075 I am SOooooo glad that we are not the only ones this happens to... biscuit making is about to be declared totally off-limits in this house... especially it seems to always get accompanied by cranberry-orange-lime-apple jam making (which should be banned worldwide) - and if you dollop that jam on fresh baked biscuits with a bit of yogurt on top of that, makes for 6 biscuits between two baking perps scarfed down before can say "stop - not a substitute for dinner".<br/><br/>I've made biscuits with all types of flours, and prefer the original yogurt biscuit recipe with butter and winter wheat flour. Sinful. I am SOooooo glad that we are not the only ones this happens to… biscuit making is about to be declared totally off-limits in this house… especially it seems to always get accompanied by cranberry-orange-lime-apple jam making (which should be banned worldwide) – and if you dollop that jam on fresh baked biscuits with a bit of yogurt on top of that, makes for 6 biscuits between two baking perps scarfed down before can say “stop – not a substitute for dinner”.

I’ve made biscuits with all types of flours, and prefer the original yogurt biscuit recipe with butter and winter wheat flour. Sinful.

]]> By: Fuji Mama http://www.lafujimama.com/2008/12/losing-self-control-in-face-of-yogurt/comment-page-1/#comment-1712 Fuji Mama Sat, 13 Dec 2008 17:23:00 +0000 http://www.thehutchingshut.com/2008/12/losing-self-control-in-the-face-of-yogurt-biscuits.html#comment-1712 I'm glad to hear you liked them too Emily! I’m glad to hear you liked them too Emily!

]]> By: justeatfood http://www.lafujimama.com/2008/12/losing-self-control-in-face-of-yogurt/comment-page-1/#comment-1711 justeatfood Sat, 13 Dec 2008 16:22:00 +0000 http://www.thehutchingshut.com/2008/12/losing-self-control-in-the-face-of-yogurt-biscuits.html#comment-1711 I tried them this morning and they were wonderful! Thanks for sharing this great recipe.<br/><br/>Emily<br/>www.justeatfood.com I tried them this morning and they were wonderful! Thanks for sharing this great recipe.

Emily
http://www.justeatfood.com

]]> By: Fuji Mama http://www.lafujimama.com/2008/12/losing-self-control-in-face-of-yogurt/comment-page-1/#comment-1709 Fuji Mama Sat, 13 Dec 2008 15:10:00 +0000 http://www.thehutchingshut.com/2008/12/losing-self-control-in-the-face-of-yogurt-biscuits.html#comment-1709 Kelly-- Biscuits in the US tend to be thought of as a different type of baked good than a scone (though they use very similar procedures)! From what I've read, the main difference between biscuits and scones is that scones tend to have eggs and are sweeter and more elaborate, while biscuits don’t include eggs and have simpler, more savory ingredients. That doesn’t mean a biscuit has to be plain. It’s just that biscuits are more likely to have cheese or fresh or dried herbs in them rather than, say, currants or chocolate chips. Biscuits are also more likely to be served with a meal than as a dessert or tea item, which explains their savory nature. You also see biscuits served topped with a gravy in the southern regions of the US!<br/><br/>The origin of these breads is also different, with biscuits being associated with America and different variations cropping up all over the country, and scones originating somewhere in the British Isles, with Wales, Ireland and Scotland all laying claim to the invention, according to the book “The Best Quick Breads” (by Beth Hensperber).<br/><br/>In this recipe the yogurt flavor isn't very strong, though I'm curious now how the flavor would change with a change in the yogurt flavor. Hmmmm...I may have to make these again soon! :-) Kelly– Biscuits in the US tend to be thought of as a different type of baked good than a scone (though they use very similar procedures)! From what I’ve read, the main difference between biscuits and scones is that scones tend to have eggs and are sweeter and more elaborate, while biscuits don’t include eggs and have simpler, more savory ingredients. That doesn’t mean a biscuit has to be plain. It’s just that biscuits are more likely to have cheese or fresh or dried herbs in them rather than, say, currants or chocolate chips. Biscuits are also more likely to be served with a meal than as a dessert or tea item, which explains their savory nature. You also see biscuits served topped with a gravy in the southern regions of the US!

The origin of these breads is also different, with biscuits being associated with America and different variations cropping up all over the country, and scones originating somewhere in the British Isles, with Wales, Ireland and Scotland all laying claim to the invention, according to the book “The Best Quick Breads” (by Beth Hensperber).

In this recipe the yogurt flavor isn’t very strong, though I’m curious now how the flavor would change with a change in the yogurt flavor. Hmmmm…I may have to make these again soon! :-)

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