Am I the only one who is on a constant quest for the perfect biscuit? I want something that rises super high and is soft and fluffy ( I think I just described the pillow situation on my bed!). Obviously the biscuits also have to taste delicious. I prefer a buttery flavor. My family likes to have their biscuits with jam … even at dinner, but I just want butter.
Today’s recipe is from Mark Bittman’s, How to Cook Everything. This is a cookbook that has any recipe you could ever want. The first thing I made out of this book was red wine vinegar. (It was also one of the reasons I fell in love with Doug. He went to the specialty store while we were dating and bought me the vinegar starter. Who says romance is dead?!)
One of the reasons that I like this biscuit recipe is tat it’s not super sensitive. My 6 year old helped me make these, and he wasn’t exactly gentle with the dough. We didn’t have any problems the height or fluffiness. There was a nice tangy flavor from the yogurt, and they disappeared at the dinner table. Definitely a success!
- 2 c. flour
- 1 scant tsp. salt
- 3 tsp. baking powder
- 1 tsp. baking soda
- 5 Tbsp. cold butter, sliced
- 7/8 c. yogurt
- Mix the dry ingredients together in a food processor.
- Add the butter to the processor and pulse until thoroughly blended.
- Use a spoon to add in the yogurt, and stir until the dough forms a ball.
- Turn the dough out onto a floured surface and knead ten times. You can add more flour if the dough is too sticky.
- Press the dough into a 3/4″ thick rectangle. Use a biscuit cutter to cut out the biscuits (that seems obvious!).
- Bake for 9 minutes in a 450º oven.
- When they come out of the oven you can brush them with melted butter and a sprinkling of salt for a little bit of added ooh la la!