Wednesday, May 2, 2012

biscuits...

there are probably hundreds of different recipes out there, all a little different.  most are pretty tasty, and i'm sure that you each have your go to recipe that makes you & your family very happy.   but i'm always a fan of kicking things up a knotch (to borrow the phrase) and i found a great tip for how to put a spin on your favorite biscuits.

yogurt!

Image source 

did i throw you for a loop?  were you sure i was going to say buttermilk?  (or cream cheese?  cuz we all know that cream cheese makes everything better!)

while buttermilk is not an unusual ingredient for biscuits, it's something i almost never have on hand.  i mean, what else do you use buttermilk for except biscuits and waffles?  so it's not a regular in the fridge.

but i always have yogurt around!  if it's not homemade (i use this method), then it's some brand of plain or greek style.  we love to eat it with a little honey or some fresh fruit or use it in place of sour cream in a recipe.  so why not sub it for other dairy products in different recipes?

but you might be asking, how do you go about adding yogurt to your biscuits?  very simple.  the basic idea is to take your favorite recipe, and sub the milk (or buttermilk) for the same amount of yogurt & milk at a 1 to 1 ratio.  so if your biscuits call for 1 cup of milk, you would instead add a 1/2 cup milk and a 1/2 cup yogurt.  pretty simple.

if you don't have a favorite biscuit recipe, feel free to borrow mine.

Homemade Biscuits

2 c. flour (i use whole wheat)
1 1/2 t. sugar
1 1/2 T. baking powder
1 t. salt
8 T. cold butter (that's 1 stick)
1/2 c. milk
1/2 c. yogurt

combine the dry ingredients in a large bowl or food processor.  chunk your butter into about 1 T. size pieces and cut in to flour mixture (great tips for cutting in butter found here).  mix in the yogurt.  add your milk gradually, watching for your dough to pull it's self into a nice ball (you may not need all the milk).  roll into 2 inch balls and smoosh them just a little.  place on a baking sheet lined with parchment paper and bake at 350 for 15 minutes or until they are cooked through and golden.

these little guys come together so fast, it makes a quick addition to any meal.

due to moving craziness i have yet to try adding yogurt to my other bread like recipes, but i'm sure i'll give it a shot once i get my kitchen into better order.  so excited by the possibilities!

p.s. have you been making any substitutes that are worth sharing?  i always love a simply way to mix things up and welcome any tips from you guys!

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