My daughter Mia insisted that I share this biscuit recipe with all of you. She asks for it daily and that is not an exaggeration. She’s a persistent child. Therefore, I have made this recipe with whatever I have on hand, and I can attest to the fact that it is fairly flexible.
I love a good biscuit and they say they are easy to make. I haven’t really found that to be true for me until I found this recipe in one of my most coveted cookbooks, Super Natural Everyday. The author is, of course, Heidi Swanson of the 101 Cookbooks Blog.
Well, you know by now that I’m not one to follow a recipe exactly and here there is no exception. I like the sour taste that buttermilk brings to a biscuit even though Heidi calls for just greek yogurt. And I’m always adding flaxmeal to things and swapping out for gluten free flour just to see if I can add something extra nutritious for my family without making it into something that they refuse to eat. It happens.
For my Mia, I’ll get pretty inventive. It is hard to say no to this child, my biscuit lover, so sometimes even when I don’t have what I need in the cupboard, I bake her these biscuits anyway.
April Ate Yogurt Buttermilk Biscuits
- 1 1/4 cup Spelt flour (makes for lighter biscuits) or whole wheat pastry flour (as pictured above – a bit denser)
- 1 cup All-Purpose flour —- I have used Cup4Cup here and it turned out differently but just fine if you are trying to eat less gluten.
- 1/4 cup Flaxmeal
- 1 1/2 teaspoon Sea salt
- 1 tablespoon Baking powder
- 1/2 cup Butter – nice to use grass-fed organic – very cold and sliced into small chunks
- 2/3 cup Greek-style yogurt (vanilla flavored is yummy if that is what you’ve got)
- 2/3 cup Buttermilk
- Plus a little extra butter to melt at the end if you listen to my mother-in-law (always a good idea) and honey if you are taking suggestions from a 14-year-old…
Preheat the oven to 450ºF/ 230ºC . Place your ungreased baking sheet in the oven to preheat. This little trick gives the biscuits a little extra spring at the start of the baking process.
Now you can either combine all the dry ingredients in a food processor and add the sliced cold butter. Give it twenty good pulses until the whole mixture has a grainy quality.
OR, actually, I’m old school, and I enjoy doing this part by hand, putting all the dry ingredients into a large bowl and working the bits of cold butter through with my fingers until it is fully incorporated like grains of sand through an hour glass. But those are the days of our lives. Ha! Sorry.
Either way, once you’ve got that butter and flour combined you’ll want to add the wet ingredients – whatever combination of yogurt and buttermilk you have on hand. Don’t overmix this part – less is more at this juncture.
My mother told me once that there is an old baking compliment, “She has a good biscuit hand.” I take that to mean someone who knows when to get down to business and when to leave something well enough alone. This, my friends, is a more of a leave alone moment.
This next part is fun and kids really enjoy either helping or just watching you work, perhaps with a small piece of the dough to work/play with themselves.
Gather the dough into a ball and turn it out onto a lightly floured counter or cutting board. Knead it five times and press into an inch thick square. Cut that square in half and stack it one upon the other. Roll or press this out into a square. Repeat this two more times, flattening, stacking, cutting. Add more flour if things start to get too sticky, but don’t over flour or your baked biscuits will be on the dry side.
Now press or roll the dough into a 3/4 inch thick rectangle and cut with a sharp knife into 12 equal biscuits.
Transfer these biscuits onto your preheated cookie baking sheet. Bake for 15 to 18 minutes, until the bottoms are golden brown.
Once you’ve pulled them out of the oven, my Southern relatives on my husband’s side tell me that it is imperative to brush the tops of the hot-out-of-the-oven biscuits with a swipe of melted butter. Mia thinks it is imperative to add a squirt of honey to that melted butter topping because honey is awesome.
How could that ever be a bad idea?
These biscuits will not last long and they taste particularly great with raspberry jam or more honey, in my humble opinion.