Herby Yogurt Biscuits
These buttery, tangy yogurt biscuits split beautifully and can be flavored using any combination of woody herbs.
Herby Yogurt Biscuits
Photo Credit : Nico SchincoLooking for a simpler way to do biscuits, I tried making them with melted butter. They worked! The yogurt here adds wonderful tang and tenderness, resulting in a biscuit that splits easily (thanks to the website Serious Eats for the inspiration). A combo of woody herbs (such as thyme) and soft herbs (such as dill) works best here.
This recipe from Jessie Sheehan appeared in the Sep/Oct 2024 issue of Yankee Magazine. Jessie has published more than 200 such recipes in her most recent books, Snackable Bakes, and her latest, Salty, Cheesy, Herby, Crispy Snackable Bakes, from which these recipes are excerpted.
Yield:
9 biscuitsIngredients
2 cups (260 grams) all-purpose flour, plus more for sprinkling
1 cup (130 grams) cake flour
1½ tablespoons granulated sugar
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon plus 1/8 teaspoon kosher salt
¼ cup finely chopped mixed fresh herbs, such as thyme and dill, plus 9 dill sprigs for decorating the biscuit tops
1 cup full-fat yogurt (regular, not Greek)
½ cup (1 stick) unsalted butter, melted and cooled slightly
1 large egg
Instructions
Preheat your oven to 425°F. Line a baking sheet with parchment paper.
Whisk together the all-purpose flour, cake flour, sugar, baking powder, baking soda, 1 teaspoon salt, and chopped herbs in a large bowl. In a 4-cup measuring cup or medium bowl, whisk together the yogurt and melted butter (don’t worry if the butter solidifies a little while you do this). Pour the yogurt mixture into the flour mixture and stir with a flexible spatula until no loose flour remains.
Turn out the dough onto a lightly floured work surface and sprinkle just a bit of flour on top. Pat out the dough into a 6-inch square, about 1½ inches tall. Using a bench scraper or a chef’s knife, cut the dough into nine square biscuits and evenly space them on the prepared baking sheet.
In a small bowl, whisk together the egg and the remaining ⅛ teaspoon kosher salt. Brush each biscuit with this egg wash and decorate its top with a dill sprig.
Bake until the tops and bottoms of the biscuits are nicely browned, 17 to 20 minutes. Remove from the oven and let cool on the baking sheet for about 5 minutes before placing the biscuits on a serving plate. Enjoy with loads of softened salted butter.
