Wednesday, August 22, 2012

Yogurt Biscuit with Dill

This biscuit is a-m-a-z-i-n-g, tender and delicious.I thoroughly loved it and will use it with many other herbs.

Yogurt Biscuit with Dill
Adapted from this recipe at the Kitchn;adapted from How to Cook Everything Vegetarian by Mark Bittman Makes 10 biscuits

2 cups all-purpose flour
pinch of salt
1 tablespoon baking powder
1 teaspoon baking soda
1/4 cup butter
1 cup low-fat Greek yogurt
1/4 cup fresh dill, roughly chopped

Preheat oven to 450.
Mix dry ingredients in a bowl. In a food processor, add dry mixture and butter and pulse until combined. Or you can use a fork/pastry blender/finger tips to blend the ingredients together.
Gently stir in yogurt and dill with a spoon and combine.Place dough on a lightly floured surface and knead 10 times. Press out the dough until it is about 3/4 inch thick. Cut out biscuits with a glass or biscuit/cookie cutter, and repeat until all the dough is shaped. I actually just spooned them onto a baking sheet rather than rolling. I just wasn't in the mood for fussing with it.

Place biscuits on an ungreased baking sheet and bake for 7 to 9 minutes at 450.

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