Every cook needs a foolproof biscuit recipe, and this version proves to be just that, with zesty fresh herbs and savory black pepper. Greek yogurt subs for the more traditional buttermilk, providing an airy texture and oh-so-subtle tang. These biscuits are easy enough for a weeknight meal, but impressive enough for dinner with friends.
The best part about these airy biscuits is how quickly they come together. Just toss the ingredients together in a bowl and give the shaggy dough a quick knead. Fluffy morsels are on the table in the blink of an eye.
These biscuits are forgiving, and the ingredients can be swapped in and out depending on what you have. Try a blend of all-purpose and whole wheat flour. If you don’t have Greek yogurt, sub sour cream, buttermilk or, better yet, luscious creme fraiche. You can also use any mixture of fresh herbs you have on hand.
The subtle flavors of black pepper and herbs (I used dill and parsley) pair beautifully with a warm soup and hearty stew, and leftovers make a delicious breakfast with a side of crispy bacon.
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Nealey Dozier is a writer for TheKitchn.com. Email comments or questions to firstname.lastname@example.org.
Herbed Yogurt Biscuits
2 cups (9 ounces) all-purpose flour, plus more for rolling
1 tablespoon baking powder
1 1/4 teaspoons kosher salt
1 teaspoon baking soda
1/4 teaspoon freshly ground black pepper
4 tablespoons (2 ounces) cold unsalted butter
1/2 cup whole or low-fat plain Greek yogurt
1/4 cup minced fresh herbs, such as dill and flat-leaf parsley
Cold milk (whole or 2 percent), as needed
Butter and flaky salt, for serving
Preheat the oven to 450 degrees. Line a sheet pan with parchment paper.
In a medium mixing bowl, combine flour, baking powder, salt, baking soda and pepper. Whisk to mix. Cut the butter into razor-thin slices; add to the dry ingredients, tossing to coat with flour, and place the bowl in the freezer for 5 to 10 minutes.
Gently fold the Greek yogurt and minced herbs into the dry ingredients, stirring until most of the flour is absorbed and the dough forms a shaggy ball. If the dough seems too dry, add milk, a tablespoon at a time, as needed. Turn the dough out onto a floured work surface and knead just until it forms a smooth ball, about 10 to 15 seconds.
Pat the dough into a 1/2-inch-thick round. Flour a sharp biscuit or circular cutter and cut out biscuits, as close together as possible. (Do not twist the cutter; press straight down and pull straight up.) Use a bench scraper or spatula to transfer biscuits to the prepared baking sheet, spacing them about 1/2 inch apart.
Bake 12 to 14 minutes, rotating halfway through cooking time, until tall and golden brown. Remove from the oven and allow to cool for 5 minutes before serving. Top with good-quality butter and a generous sprinkle of flaky salt.
Yield: Makes 6 to 8 biscuits