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.
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...
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.
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?).
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*