May 08, 2010

Yogurt Biscuits - How to Cook Everything



Last week when I was visiting Natasha's blog, Living in the Kitchen with Puppies, I clicked on the badge for I Heart Cooking Clubs.  I have seen the badge around but never took the time to click it until last week!  Well, after I clicked the badge and was taken to the page for I Heart Cooking Clubs, I knew I had gotten myself into something.  You see, what the group of bloggers do there is they cook from a cookbook and post on their blog, then link back to I Heart Cooking Clubs.


The cookbook they are cooking from for the next 6 months is Mark Bittman's How to Cook Everything.  That was the clincher for me.  I have had that book for a few years and believe it or not, never made anything from it!  I decided then and there, this was the push to get me to crack that big ole' book open and start cooking.  The theme for this week was Breakfast in Bed.  Appropriate for Mother's Day (which, I'm sorry to say, I don't know if I ever remember being served breakfast in bed....ever!)

I loved that the recipe I was looking at used yogurt or buttermilk.  I had some Greek yogurt in the fridge that I needed to use up and I wanted biscuits!  Biscuits slathered with some of my homemade Raspberry Rhubarb Jam.  Now that I know how to make these biscuits and have them turn out yummy.  I will be making them again....especially when we have some fresh strawberries in season (which is soon!) for some yummy ole strawberry shortcake!

Bittman's Yogurt or Buttermilk Biscuits
Makes 10 or more (I halved the recipe and got 4 large biscuits)
Time:  20 - 30 minutes

**Note:  one thing that stuck with me and I believe is what made my biscuits turn out so yummy was we are told in the book that "the more butter the better."  This prompted me to use more than I would have if I had just halved the recipe!

The recipe listed is the full recipe - I made 1/2 of this by cutting all ingredients in half except for the butter, which I used 3-1/2 Tablespoons of

2 cups all-purpose or cake flour, plus more as needed (I used all-purpose)
1 scant teaspoon salt
3 teaspoons baking powder
1 teaspoon baking soda
2-5 tablespoons cold butter (more is better)
3/4 cup plus 2 tablespoons yogurt or buttermilk

Below is how I mixed my ingredients - Bittman has two sets of instructions in his book...I took the easiest way!
Heat the oven to 450 degrees.  Mix the dry ingredients together in a food processor.  Cut the butter into bits and pulse it in the food processor until thoroughly blended.

Using a large spoon, stir in the yogurt until mixture just forms a ball.  turn dough out onto a lightly floured surface and knead it 10 times;  no more.  If it is sticky, add a little flour, but very little; it should still stick slightly to your hands.

Press the dough into a 3/4 inch thick rectangle and cut into 2-inch rounds.  Put on ungreased baking sheet.  Gently reshape the leftover dough and cut again.  Bake for 7 - 9 minutes or until the biscuits are a beautiful golden brown.  Serve within 15 minutes for them to be at their best.

23 comments:

  1. Those look awesome. I love good biscuits, but mine are always hit or miss.

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  2. these look great love them for breakfast!!!!!

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  3. Your biscuits look great!

    Happy early Mother's Day! Tell Grumpy to make you breakfast in bed tomorrow! :)

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  4. This is just what I'm looking for ~ just made some homemade yogurt and what could be better than this recipe? Thanks! Have a wonderful Mother's Day!

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  5. Oh man, those look perfect. I love biscuits, I'll have to try this recipe.

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  6. YUM! I cant tell you how many cook books that I have yet to cook anything out of!

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  7. Those look scrumptious! I have never used yogurt when making biscuits. I plan on doing that soon!..

    Biscuits should make your tongue slap your cheek as it says yum..I bet these caused a "double slap" hahaha


    Smile bunches today,

    Maggie aka The Country Cook

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  8. Such yummy fluffy and light looking biscuits!

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  9. I'm so excited that you're joining in the IHCC fun! I always Greek yogurt in the fridge and have been eying these biscuits. Now that they've gotten rave reviews, I will be sure to make them!

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  10. Those are some gorgeous-looking biscuits! Happy to have you cooking along with us.

    BTW--any Mark Bittman recipe, from the Internet or any of his books is fair game (not that you will run out of things to try with HTCE!) ;-)

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  11. Shelby, these look FANTASTIC! Happy Mother's Day to you!!

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  12. We're so happy to have your over at IHCC!!

    I've looked at his recipe for yogurt biscuits over and over again and I am definitely sold on making them now! The yogurt makes them healthy, right;D

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  13. Those biscuits look light and flaky and definitely edible.

    Just a point - you can use any recipe from Bittman, any book or Internet recipe. He has plenty and they all seem to be good.

    Nice choice, you made.

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  14. This looks delicious. I'm bookmarking it to make it after we are done with the delicious Quatre-Quarts (French version of pound cake) that hub makes today.

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  15. More butter the better and freezing the butter also makes biscuits flakier. These sure look delicious and a perfect treat for Mother's Day.

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  16. i've had my eye on that book for a while, i have a feeling that i'm going to be convinced to buy it in the next few months! these look wonderful.

    happy mom's day!

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  17. I keep hearing about that book too and thinking that now I must have it! Biscuits scare me because I'm such wimp but every once in a while I attempt to make them to see if I've learning anything new regarding technique. I'm going to grow a pair and try this recipe!

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  18. yum!!!! I want to try these!!!!

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  19. I love that you used yogurt! Yum!

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  20. Those look gorgeous - all of a sudden that half pot of yoghurt sitting in the fridge is calling my name!!
    Sue

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  21. Excellent, I have yogurt in my fridge that I need to use up asap and this looks like the way to do it.

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  22. I absolutely love the look of these biscuits... and the added bonus of yogurt for moisture and less fat! Nicely done!

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