Baked Goods · healthy living · Recipes

Best Ever Biscuits

This post is a shout out to my mom, who made these biscuits a staple in our family when we were growing up. She would usually have to make a double batch because we would all want them for breakfast the next day, with a little honey and butter on top. The secret ingredient in these biscuits that adds moisture and fluff without as much fat as regular biscuits is yogurt! These are great for breakfast or as an accompaniment to dinner. I like to eat them with a bowl of homemade soup or stew. img_6391

Mom’s Best Ever Biscuits (Makes 10-12 biscuits)                                                                                                                       

(adapted from the Baking Powder Biscuit recipes in the More with Less Cookbook)

Ingredients

  • 1 cup whole wheat flour
  • 1 cup white flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup butter (half a stick)
  • 1 cup plain low fat yogurt
  • 1 tablespoon honey

Directions

  1. Preheat oven to 425 degrees.
  2. Combine flours, baking power, baking soda and salt in a medium sized mixing bowl.
  3. Cut butter into pea sized pieces and mix into flour mixture with a pastry blender or a fork until butter is well distributed throughout flour mixture. (Can also use a food processor for this part)
  4. Combine yogurt and honey in a glass measuring cup and pour into flour and butter mixture. Mix until just combined with a large spoon.
  5. Knead biscuit dough lightly on a floured surface. (Dough will be sticky!)
  6. Flatten dough on a floured surface to 1 inch thickness and cut into circles with a round cookie cutter or a floured glass tumbler.
  7. Place biscuits on ungreased cookie sheet and bake for 10-12 minutes, or until biscuits are golden brown on the bottom. (Depending on your oven they may be done sooner! I usually set the timer for 10 minutes and then just check every minute or so.)
  8. Serve warm with butter or butter spread and jam or honey.
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