A few weeks ago, my good friend Callie gave me a gift card to Sur La Table for my birthday. I had never set foot in Sur La Table until last week…and now I am quite certain that it could be heaven on earth. The store shelves are packed with pretty much any kitchen tool you could possibly imagine. I controlled myself (for the most part) and bought a few sensible items—among them, a rolling pin.
I don’t really bake much, aside from pizza dough and granola (and do those even count, really?), but I thought perhaps buying a rolling pin might inspire my baking creativity. And whaddayaknow, it did.
I’m pretty sure my great-Grandmother Whitney (and my nutrition professors, for that matter) would be horrified that I call these “biscuits,” (where’s the BUTTER?!), but you all know how I roll—I like to re-invent old classics.
Greek Yogurt Biscuits with Cheese
Makes 18 small biscuits, or 12 regular (3-inch) biscuits
- 2 cups white whole wheat flour*
- 1 tablespoon baking powder
- 2 teaspoons sugar**
- 1 cup Chobani 2% Greek yogurt
- 1/2 cup skim milk***
- 1 cup reduced-fat shredded cheese
1. Pre-heat oven to 425 degrees Fahrenheit. Prepare a rimmed baking sheet with parchment paper.
2. In a large bowl, whisk together flour, baking powder, and sugar.
3. Fold in yogurt, milk, and cheese. Be sure not to over-mix.
4. Transfer mixture to a floured surface and knead a couple times until it reaches a manageable dough ball. Roll out with a floured rolling pin to 1-inch thickness. Using a 3-inch biscuit cutter, cut out biscuits and transfer to baking sheet.****
5. Place biscuits about 1 inch from one another on the baking sheet, and bake in the oven for 15 minutes.
6. Serve warm!
Nutrition per small biscuit: 77 Calories, 1.8g fat, 5.4mg cholesterol, 203mg sodium, 9.7g carbohydrate, 1.3g fiber, 1.7g sugars, 5.0g protein
Nutrition per regular biscuit: 115 Calories, 2.8g fat, 8.1mg cholesterol, 305mg sodium, 14.6g carbohydrate, 2.0g fiber, 2.6g sugars, 7.5g protein
*You might also try using half all-purpose flour and half whole wheat flour. Whole wheat flour is a bit heavy if you’re looking for fluffy and tender biscuits.
**Any sugar is fine. I just happened to have raw sugar on hand.
***I just had to point out that I used milk from a local dairy. I love the cute carafes the milk comes in…and I also love supporting a local farm
****I don’t have any biscuit cutters, so I used a floured drinking glass. I’m not really impressed with the results, as I think the dull edge flattened the biscuits a bit. Guess I need to go to Sur La Table for some biscuit cutters now…
Special thanks to Callie for the rolling pin and to Chobani for the yogurt!
How often do you bake? What was your last baking success?
Filed under: Recipe