Saturday, February 8, 2014

Greek Yoghurt Biscuits

I tried a new recipe last week for Super Bowl, well, for a Super Bowl party I attended.   And while it was ok, (note the lower case), it was not OK!

Personally I think it could have used a little fat in the recipe.   And I tried it again, adding a little fat, and it turned out much better.  

But the basic premise was good.  Nice hot biscuits with some hot ham and cheese, and served warm. 
Don't they look good?  Well, they could have tasted a little better.    

I had some Greek Yoghurt in the fridge, and thought it might make a good biscuit, so I googled it, found a bunch of recipes for a three ingredient biscuit, yoghurt, self rising flour and a little salt.   And since so many people had tried it, I thought it was worth a try.   Well, it was, kinda, but the lack of fat in it, made it very dry and I like layers in my biscuits.   I also had to add some milk, to which I added a little buttermilk powder for flavour.  
This is the recipe I followed...

Recipe
1 1/2 cups Greek Yoghurt
3 cups self rising flour
1/2 tsp. salt.

Pour yoghurt into flour and mix until it just comes together.  Pat into a disk and cut out rounds. 

Well, I did that.  Actually I didn't cut rounds out, I just cut it into rough squares.



And I baked them, actually I brushed the tops with a little butter before baking them in a 450 deg. oven for 15 minutes.

They were dry.   I think they would have been much better slathered in butter and jam.  And I think they baked too long at too low a temperature. 

Here's my revised recipe.  And these were good.  Preheat the oven to 500 deg. and get a baking sheet ready.   I like to bake on parchment paper, but you can just grease the baking sheet if you like.

2 cups self rising flour, if you can find White Lily, use that brand.
3/4 cup plain Greek yoghurt
1/4 cup milk or buttermilk
1/4 cup butter.

Whisk the yoghurt and milk together, set aside.  Place the flour and butter into a bowl.  Cut the butter into the flour or rub the butter into the flour until it resembles small peas.  Add the yoghurt and mix in until it just comes together in a ball.   Turn out onto a floured surface and shape it into a circle or square using just the barest pressure you can.  Any time you overwork this dough, it will get tough.  Trust me on this, I know whereof I speak.   You want it to be about 3/4-1 inch thick.    Cut out rounds or use a knife to cut into squares, but don't twist the cutter.  Any twisting motion will toughen it as well, and they won't rise real well either, (get the feeling biscuits are finicky?).  
Place the cut out biscuits on the parchment lined baking sheet and bake for about 10 minutes in the 500 deg. oven.   If you put them close together they will have soft edges, or you can space them out about an inch apart for crispy edges.   I like crispy myself.   After baking, brush with some melted butter and eat. 

I did a reprise of my Super Bowl idea and placed a nice chunk of ham in the middle with some cheese and a touch of mustard.  It was a very good breakfast, if I do say so. 


Does that not look good?  I thought so...

I think one of the reasons the first batch of biscuits were so dry was because I was using non fat yoghurt.  It's not easy finding full fat yoghurt, but if you find it, use some.  
In the meantime, I made more biscuits than I can eat at one sitting so I put the rest into a plastic bag and into the freezer.   Now I can have fresh from the freezer biscuits the next time I'm in the mood for a biscuit.     Not a bad thing to have on hand at all.  *giggle*
Sid Munkholm
Sid Munkholm

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

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