These biscuits are my basic biscuit recipe. Unlike most biscuit recipes you will find, I use whole Greek yogurt (like Fage 5%) instead of buttermilk or cream. Most households these days have Greek yogurt on hand, so let's just make biscuit-making easier on all of us! To make these biscuits more special, I like to turn grated Parmesan cheese into the dough. Feel free to add that - or not! These biscuits turn out great either way. Enjoy!
Makes 12-15 biscuits
- 2¼ cups All Purpose flour, plus more for rolling
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1½ teaspoon Kosher salt
- ¼ teaspoon black pepper
- 1½ cups parmesan cheese grated on Microplane (optional)
- 3 tablespoons unsalted butter grated (keep very cold until using) + 2 tablespoons melted to finish
- 2 cups whole Greek yogurt
- 2-3 tablespoons milk
- Maldon or Kosher salt (optional)
Preheat oven to 450°F.
Line a rimmed baking sheet with parchment paper.
Whisk together the flour, baking powder, baking soda, salt and pepper in a large bowl. Add the cheese (optional). Whisk again until fully incorporated.
Add the butter and work into the dough using your hands until it forms pea crumbles. Add the yogurt. Gently mix with hands until the dough starts to come together. Pour the milk one tablespoon at a time until the dough becomes moist but not wet (you don't want any dry pieces in the bowl). You may not need all three tablespoons.
Place the dough on a lightly floured clean surface and pat out into a rectangle to 1" thick. Cut the biscuits into 2" squares using a chef's knife.
Place the biscuits on the baking sheet. Brush the tops with the melted butter. Lightly sprinkle with the Maldon salt.
Bake 14 minutes or until fluffy and golden. Turn the baking sheet halfway through to ensure even browning.
Transfer to a wire rack. Let rest 7-8 minutes before serving.
Chadwick's Change Ups
When I am roasting lamb, I save the fat in the bottom of the cast iron or roasting pan to use instead of butter in this recipe. Reserve the lamb fat in a small bowl and let it sit in the refrigerator or freezer overnight...or at least a few hours until it is solidified and hardened. Measure out 3-4 tablespoons of the lamb fat cut it into small cubes, then work into the dough just like the butter. Melt one tablespoon more if you have it and brush the tops of the biscuits with a pastry brush just before putting in the oven.