found this one on in a collection of recipes using yogurt. These come out quite tender and moist and have a wonderful flavor from the generous use of thyme. I have contemplated, but not yet tried, adding a small amount of garlic powder.

READY IN: 27mins

SERVES: plain nonfat yogurt (or you can replace the yogurt AND milk with an equal amount of buttermilk)


    • Preheat the oven to 450 degrees F. Prepare baking sheet with a light coating of cooking spray.
    • Sift together the flours, salt, sugar, baking powder, and baking soda. Stir in the thyme. Cut in the butter, then take up the flour and roll briskly between the palms of your hands so the mixture has the consistency of coarse cornmeal. This step can also be done in a food processor fitted with the steel blade, using the pulse action.
    • Stir the milk and yogurt (or buttermilk) into the mixture. Lightly flour your hands. Using your hands, bring the dough together until it forms a lump. Use care in not over keading the dough (as you would with bread) as that will result in hockey pucks not biscuits. It will be slightly sticky, that’s okay. Again, the less you work the dough, the lighter your biscuits will be.
    • Roll out to a thickness of about 3/4 inch and cut into squares, triangles, or rounds. For bite-size biscuits, cut into squares, then cut the squares diag onally into small triangles.
    • Place on the prepared baking sheet and bake for 12 to 15 minutes, until they’re just lightly browned. Caution, the smaller your biscuits, the shorter the baking time.
    • Serve warm.

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