Soft and Fluffy Yogurt Biscuits
Yield: 6 biscuits
Ingredients
- 1/4 cup unsalted butter, melted (for brushing)
- 2 1/2 cups all-purpose flour (plus a little extra for the working surface)
- 1 1/2 Tablespoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 Tablespoon granulated sugar
- 1/4 cup unsalted butter, very cold & cut into small cubes
- 1/4 cup butter flavored shortening, cold
- 1 cup plain whole milk yogurt, cold
- 2 Tablespoons milk, cold
Instructions
- Preheat your oven to 425F. Line a baking sheet with parchment paper.
- Place 1/4 cup butter in a small bowl and microwave until melted. Set aside to cool.
- Sift flour, baking powder, baking soda, salt, and granulated sugar into a large mixing bowl. Whisk ingredients together until they are well combined.
- Add cubed butter and butter flavored shortening to the flour mixture (make sure the butter and shortening are very cold to help the biscuits rise properly). Use a fork or pastry cutter to cut the butter and shortening into the flour. Keep going until the mixture resembles coarse sand with small pebbles & the flour looks "greased".
- Add cold yogurt and cold milk to the flour & butter mixture, then gently stir/fold together until a sticky dough is formed. To avoid tough biscuits, try not to overwork the dough. If it's not coming together easily, add another small splash of milk. The dough will be clumpy, but the majority of the flour should be incorporated. Work gently but quickly to keep butter from melting.
- Once dough is mixed, place the entire bowl in the freezer or fridge for 10 minutes to chill.
- Transfer chilled dough onto a lightly floured working surface. Use floured hands to gently shape the dough into a ball. The dough will be sticky but only add just enough flour to make it manageable. Too much flour can dry out the biscuits.
- Once the dough comes together, gently pat it down with your hands into a rectangle or oval shape. Use a floured roller to gently finish flattening the dough until it is 1-inch thick. Again, work gently but quickly! The dough needs to be cold when it goes in the oven.
- Fold the dough rectangle over itself in thirds, as if you were folding a letter. Roll it down to 1-inch again, then fold it in thirds from the other ends to help create layers in the biscuit. Roll it down one more time into a 1-inch rectangle that is wide enough for your biscuit cutter.
- Dip your biscuit cutter in flour, then cut out as many biscuits as you can from the rectangle. Press your cutter straight down, then pull it straight back up. Do not twist the cutter because it can prevent biscuits from rising. Place the cut biscuits on the prepared baking sheet with sides touching.
- Gather the remaining scraps of dough and gently shape them into a ball, then repeat steps 7-9. The number of biscuits you get will depend on the size of your cutter. Mine made 6 biscuits.
- Brush just the tops of the biscuits with 1/3 of the cooled melted butter. Bake in preheated oven for 10 minutes, then remove and brush tops with another 1/3 of the melted butter. Return to oven and bake another 3-7 minutes, until biscuits are golden brown and cooked through.
- Remove from oven and brush tops and sides of biscuits with the remaining melted butter. Serve biscuits warm.