I’m always drawn to recipes with only a few ingredients. I recently found a recipe for biscuits with only three ingredients. Super super easy.
I was a little wary. Yogurt, flour and salt. Could it work?
While making the dough, I was still wary. And when they baked up, they looked a little sad.
But then I tasted them. And I was sold. These aren’t your classic flaky buttery biscuits, but they are nevertheless biscuits and they are tasty. The yogurt adds a tang to them. They are chewy, fluffy but also firm, and remind me of an English muffin. I couldn’t stop eating them. And I can’t believe how ridiculously easy they are to make.
Just mix ingredients, roll out, cut, and bake.
Circle B Kitchen indicates that the key to making these biscuits tasty fluffy and not like hockey pucks to is to make sure the dough is about 1 inch or more thick, whereas the original recipe calls for the dough to be only 1/2 inch thick. This seems like a good tip because the biscuits don’t rise that much when baking.
I’ll definitely be making these again. They were so easy and quick. I might wipe the flour away next time because the flour from my pastry board didn’t disappear when these baked up. I think next time I’ll brush the tops with some honey or something before baking for a more glossy finish.
Three Ingredient Yogurt Biscuits
Yield: 12 biscuits
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
3 cups self-rising flour (if you don't have self-rising flour, sift 3 cups all purpose + 4 tsp baking powder + 1 tsp salt)
2 teaspoons salt
2 ½ cups fat free greek yogurt
1. Preheat oven to 450 degrees and line two baking sheets with parchment paper.
2. Whisk the flour and salt together in a large bowl. Make a well in the center of the flour and pour the yogurt into the center, and using wooden spoon, mix the flour into the yogurt until dough forms. It may help to use your hands as well, though dough will be very very sticky.
3. Sprinkle your work surface with a little flour, turn the dough out, sprinkle with a little flour and roll out dough to about 1 to 1 1/2-inches thick.
4. Use a 2-inch biscuit cutter and cut out as many biscuits as you can from the dough. Re-roll the dough and cut out more biscuits. Repeat this until you have used all of the dough.
5. Place the biscuits close together in the prepared pans. Bake for 10 to 14 minutes or until golden brown. Serve while warm.
Very slightly adapted from Recipe found on Circle B Kitchen, originally from Relish magazine