I found this recipe in a magazine supplement, Relish, that comes with our newspaper. They're attributed to Nathalie Dupree in her book, Southern Biscuits.
1 1/2 cups self-rising flour
1 teaspoon salt
1 1/4 cups plain Greek yogurt
1. Preheat oven to 450 degrees
2. Whisk flour and salt together in a large bowl. Make a hollow in the center. Pour yogurt into certer, and stir with a fork or spoon, pulling flour into yogurt. Mix until dry ingredients are moistened and dough forms.
3. Sprinkle a clean surface with flour. Turn dough out, sprinkle with flour and fold in half. Pat dough until 1/2-inch thick round.
4. Dip a 2-inch biscuit cutter into flour and cut out biscuits without twisting.
5. Place biscuits close together on a baking sheet. Bake 10-14 minutes, until light golden brown. Serve hot. Great stuffed with fillings.
Makes 12 biscuits
94 calories
1 g fat
3 mg chol.
3 g prot.
17 g. carbs.
477 mg sodium
1 1/2 cups self-rising flour
1 teaspoon salt
1 1/4 cups plain Greek yogurt
1. Preheat oven to 450 degrees
2. Whisk flour and salt together in a large bowl. Make a hollow in the center. Pour yogurt into certer, and stir with a fork or spoon, pulling flour into yogurt. Mix until dry ingredients are moistened and dough forms.
3. Sprinkle a clean surface with flour. Turn dough out, sprinkle with flour and fold in half. Pat dough until 1/2-inch thick round.
4. Dip a 2-inch biscuit cutter into flour and cut out biscuits without twisting.
5. Place biscuits close together on a baking sheet. Bake 10-14 minutes, until light golden brown. Serve hot. Great stuffed with fillings.
Makes 12 biscuits
94 calories
1 g fat
3 mg chol.
3 g prot.
17 g. carbs.
477 mg sodium
