Dec 12

Losing self-control in the face of yogurt biscuits

in Bread, Recipes by Type

This week I had my plans all laid out for One Good Loaf.
Those plans completely changed however when I read the Culinate newsletter that gets delivered to my inbox. One of the featured recipes caught my eye, a recipe for Yogurt Biscuits. This was the point where “placenta brain” took over and I was no longer master over my own free will and choice–the pregnancy cravings were in control. The bread recipe I had planned on making and had so carefully prepared for was accidentally shoved into a pile of papers (hey, out of sight, out of mind, right?) and I began pulling ingredients out of the cupboard and refrigerator like a maniac. I felt somewhat like Homer Simpson, except instead of the line being about donuts, it was “Mmmmmm . . . yogurt biscuits . . . .” All rational thought had left my head and all I could think about was getting those biscuits made so that I could be stuffing them into my already salivating mouth.
I had that dough mixed up, cut into biscuits, and thrown into the oven faster than you can say “lickety split” and was soon smelling the aroma of baking biscuits from the oven. In my haste I made the biscuits a bit thick, so they needed a couple extra minutes of baking time.
When I was finally able to pull them out I quickly split one open, slathered it in cream honey and took a big bite. At this point I began to come to my senses as my craving began to be satiated and I had to laugh. I was covered in flour and my kitchen was a mess, but boy was I happy! The biscuits were nice and moist and I enjoyed every last bite of two of them in one sitting.

Yogurt Biscuits
By Carry Floyd, from the Culinate Kitchen collection
Makes 10 to 14 biscuits

2 c. all-purpose flour
1 c. whole-wheat pastry flour (I just used regular whole-wheat flour because that’s what I had)
1 1/4 tsp. salt
4 1/2 tsp. baking powder
1 1/2 tsp. baking soda
6 to 8 Tbsp. cold, unsalted butter, cut into 8 to 10 pieces
1 1/4 c. plain yogurt or buttermilk

1. Preheat the oven to 450 degrees Fahrenheit.

2. In a large bowl, mix together the dry ingredients. Using your fingers or a pastry cutter, cut the butter into the dry ingredients until the entire mixture resembles coarse cornmeal.

3. With a large spoon, stir the yogurt into the dry ingredients, just until the mixture comes together. If some of the dry ingredients are still loose at the bottom of the bowl, stir in an additional spoonful of yogurt, then with your hands press all the dough together into a shaggy ball.

4. Turn the dough out onto a lightly floured surface and knead several times, until the dough is holding together. (Don’t worry if it’s a little stick.) On the floured surface, press dough into a 3/4-inch-thick rectangle and cut into biscuits with a round glass or biscuit butter dipped into flour.

5. Place the biscuits onto an ungreased baking sheet. Reshape the leftover dough, being careful not to overwork it, and cut out more biscuits.

6. Place the baking sheet on top of an identical baking sheet (a double pan lowers the chance of overbaking the bottoms of the biscuits) and bake for 8 to 10 minutes, until the biscuits are golden-brown. These biscuits are best served warm.

Coming Sunday: Mandarin Manifesto

{ 16 comments… read them below or add one }

Kate December 12, 2008 at 9:47 am

Okay, I just had a small world moment. I remember seeing you on Our Best Bites and then I just saw you on Adriann’s blog roll. She’s one of my favorite friends ever!

Oh, and those biscuits look amazing!!


Bob December 12, 2008 at 12:25 pm

Biscuits too thick, huh? Tragic isn’t it? :) Those look awesome, I love biscuits. I’ve never had yogurt ones before, I’ll have to try these!


Madeline and Family December 12, 2008 at 1:02 pm

Your pictures always look so great. I have such poor lighting in my little apartment that it doesn’t wrok as well. You made those biscuits look so inviting. All of your posts have been great.


LollyChops December 12, 2008 at 1:54 pm

Woman.. why do you do this to me? Last weekend it was cranberry tart.. and obviously this weekend it will be yogurt biscuits! YAY for me!

Thanks Fuji!


diva December 12, 2008 at 6:38 pm

oooo when hunger pangs/cravings hit me, i’m absolutely manic! yoghurt biscuits sound really good and i like how they look. i’d slather them with loads of clotted cream and jam, like a scone. mmm.


Tamakikat December 13, 2008 at 2:29 am

Mmm. Biscuits for breakfast I think:)


jan in nagasaki December 13, 2008 at 3:56 am

ooh. nice looking bisquits and minimal use of butter which is so expensive now…. looks good and I will try them soon.



Kelly December 13, 2008 at 7:47 am

I’ve never seen yoghurt scones before…do they taste very much like yoghurt? Do you think you could play around with the yoghurt and use flavoured yoghurt?



Fuji Mama December 13, 2008 at 8:57 am

Kate– Those moments are so funny, aren’t they? Which Adriann? I know several!

Bob– Yes, tragic. I’ll be crying about this one for months! ;-)

Madeline– Thanks so much, I try!

Lolly– It’s all a conspiracy to control you… :-)


Fuji Mama December 13, 2008 at 8:59 am

diva– I LOVE the way you think! I loves scones with clotted cream and jam! I just wish clotted cream was easier to come by here and wasn’t so darn expensive! Actually, it’s probably very good that it’s so darn expensive, otherwise I would eat it by the bucketful and being very very chubby!

Tamakikat– Great idea! That’s what I’m having this morning! I’ll be eating the last two…

jan– You’re welcome, hope you like them!


Fuji Mama December 13, 2008 at 9:10 am

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! :-)


justeatfood December 13, 2008 at 10:22 am

I tried them this morning and they were wonderful! Thanks for sharing this great recipe.



Fuji Mama December 13, 2008 at 11:23 am

I’m glad to hear you liked them too Emily!


Anonymous January 28, 2009 at 3:38 pm

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.


Betty January 24, 2012 at 3:11 pm

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??


Fuji Mama (Rachael) January 29, 2012 at 8:59 am

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