You need these yogurt cup biscuits

Biscuits You can stir up a lot of tension when you propose to tinker Traditional recipe. Well, things are getting tricky. I made biscuits with cherry fruit bottom yogurt cups and I like them. Frankly, I prefer it to other biscuits.I fully understand that some family recipes are great, and it’s For some people The recipe is The only biscuit out there. But This biscuit recipe is better.

I need to have warm biscuits semi-frequently. They are a treat —Great for comfort, butter, and the whole meal Or a simple smear of jam. Very few staple ingredients are needed for biscuits —Butter, flour, salt, baking powder, Usually buttermilk. You can make biscuits without buttermilk, but we’ve found that the hydration they add makes more delicious quick bread.

Unfortunately, I rarely have buttermilk on hand For my half-monthly biscuit thirst.. but,Something i conduct I always have yogurt. I stock some singles-Serving, 5.3 ounces of fruit flavored yogurt cups, and a huge tub of plain Greek yogurt for many cooking applications. Yogurt is a great way to make dips and salad dressings as a cool seasoning for spicy meals. When diluted with milk, it replaces buttermilk.If you’re looking for something else to make up for the lack of buttermilk, Bob’s Red Mill has a great breakdown here..

I wanted a quick way to make a small batch of biscuits I didn’t want to worry about thinning out yogurt (less steps between my mitt’s pillow lava biscuits, Better). I usually reach for plain yogurt, But the idea of ​​having fruity biscuits changed everything.

This biscuit recipe uses the usual method of mixing butter bit and flour, but instead of playing the chemist and stirring the vinegar in milk and wondering if it’s thick enough, 1 Empty the public yogurt cup. The exhilarating part is deciding on the flavor biscuits you want —Peach, cherry, coconut, lemon, strawberry banana —The options are as wide as the dairy aisles.

The secret of these biscuits is to pinch the butter on a flat surface and trust the amount of yogurt. Be careful. After adding the yogurt, “Oh, this requires milk. It’s too dry.Is rInsist on the urge. Adding liquid to the mix will make the biscuits stronger.

In the middle of incorporating yogurt Discard the hairy mixture on the counter and finish kneading there. Once you get it, you’ll find that you don’t need extra water.If you stick to the plan, the reward will be a soft, fruity butter biscuit end.

I chose cherry yogurt, and I already know that peaches are next to my biscuit list. If you need more traditional biscuits, feel free to use a plain yogurt cup. On the contrary, if you want to increase the flavor of the fruit, mix some chopped cherry or yogurt cup fruit.

How to make yogurt cUp biscuits

material:

• With 1 cup 2 tablespoons (5.7 ounces) of all-purpose flour
• 1 tablespoon sugar
• 1½ teaspoon baking powder
• 1 teaspoon cornstarch
• 1/4 teaspoon baking soda
• Slightly 1/2 teaspoon salt
• 3 ounces (6 tbsp) butter (cold)
• 1 tablespoon (5.3 ounces) of flavored or plain yogurt cup (I used Chobani Cherry Greek yogurt)
• Egg yolk for washing eggs (optional)

Preheat the oven to 400 ° F. Line the baking sheet with parchment paper. Move the baking rack to the center of the oven.

In a medium bowl, add the dry ingredients and stir with a fork to mix. Add butter to the dry mixture with a thin pad, 2 or 3 slices per tablespoon is sufficient. Toss the flour over the butter so that the putts are individually coated. Pinch the butter to flatten it and break it apart. Pinch butter with flour and keep throwing until your biggest part is nickel sized. The mix looks like flakes. If the kitchen is hot, you can put the bowl in the freezer for a few minutes, stirring the fruit at the bottom of the yogurt cup.

Empty the yogurt cup in a mixture of butter and flour. Stir and press with a rubber spatula until most of the flour is incorporated. Pour the mixture onto the countertop to knead the remaining flour. Take the sticky mass and do it quickly and gently, like pushing it into an existing dry cluster. Put the dough into one chunk.

Transfer the dough to a baking sheet lined with parchment. Flatten the dough with your fingertips into a crouched oval about 3/4 inch high. This recipe makes four 2-inch round biscuits. For soft sides and tall biscuits Bake a round with scrap.. If you like a shiny golden brown finish, egg wash your tops. Bake at 400 ° F for 15-20 minutes. Warm the salted butter in the oven and enjoy.