Recipe: Yogurt or Buttermilk Biscuits
Page: HTCE p. 845 (HTCEV p694)
Rating: *****
I've made these so often, I don't even need the recipe. We LOVE these. They remind me of Cracker Barrel biscuits. I usually use 4 tablespoons butter, half whole wheat flour and add a bit more yogurt (I always use yogurt) than he recommends (I'm sure that's because the whole wheat flour soaks up more moisture). I love that he tells you to pat these out instead of rolling them out. Somehow, that little extra step saved helps. I often cut these into squares to save even getting out a circle cutter (read: drinking glass).
I've made the Baking Powder Biscuit variation as well as the Drop Biscuit variation--both are good substitutes, especially for savory biscuits to go with dinner. For instance, tonight I added 1/2 cup of Parmesan cheese, some garlic powder, and 1 teaspoon or so Italian seasoning; I combined the Baking Powder and Drop variations and had biscuits to go with dinner so easily! (And they were YUMMY.) In the main recipe, I've also left out the baking soda with no ill effects.
I've got the recipe on my recipe blog for those interested: "Cracker Barrel Biscuits"
We just made these and I have to agree they were awesome! I also just cut them out in squares. I did follow the recipe to the letter and they were so buttery. Also, the food processor in the recipe works wonders.
ReplyDeleteI've made these three or four times in the baking powder variation. They are very good and now my go-to biscuits!
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