Biscuits can stir up a great deal of tension when you suggest tinkering with a traditional recipe.
Well, things are about to get awkward.
I made biscuits with a cherry fruit-on-the-bottom yogurt cup, and I liked it.
Frankly, I prefer it to other biscuits.
But this biscuit recipe is better.
I semi-frequently need to have a warm biscuit.
Theyre a treatcomforting, buttery, great with a whole meal or a simple smear of jam.
Unfortunately, I rarely keep buttermilk on hand for my semi-monthly biscuit cravings.
But something Idoalways have is yogurt.
Normally Id reach for the plain yogurt, but the idea of having a fruit-tinged biscuit changed everything.
The trick to these biscuits is pinching the butter into flat pieces and trusting the amount of yogurt.
Adding liquid to the mix will make the biscuits tough.
Once you get your hands in it youll realize that no extra moisture is needed.
Stick to the plan and your reward will be tender, buttery biscuits with a fruity finish.
I chose cherry yogurt, and I already know peach is next on my biscuit list.
Feel free to use a plain yogurt cup if you want a more traditional biscuit.
Line a baking sheet with parchment paper.
Move the baking rack to the center position in the oven.
In a medium bowl, add the dry ingredients and stir with a fork to combine.
Add the butter to the dry mixture in thin pats, two or three slices per tablespoon will do.
Toss flour over the butter so the pats are individually coated.
Pinch the pieces of butter so they flatten and break apart.
Keep pinching and tossing the butter in flour until your biggest pieces are the size of a nickel.
The mix will look flaky.
Empty the yogurt cup into the butter and flour mixture.
Stir and press with a rubber spatula until most of the flour is incorporated.
Pour the mixture onto the countertop to knead-in the remaining flour.
Be quick but gentle, taking the stickier clumps and pressing them into any existing dry clusters.
Pat the dough into one clump.
Move the dough to the parchment-lined baking sheet.
Flatten the dough with your finger-tips into a squat oval shape about 34 inch high.
This recipe will make four 2-inch round biscuits.
For soft sides and a taller biscuit,bake the rounds with the scraps.
Egg wash the tops if you like a shiny, golden brown finish.
Bake at 400F for 15-20 minutes.
Enjoy them warm from the oven with salted butter.
