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Suggest a better description1. Preheat oven to 400F.
2. Sift flour into a medium bowl, then add sugar, baking powder, baking soda, and salt; whisk until well combined (this may take up to 1 minute). Add the butter, toss to break up the pieces, and smash each cube flat. Continue smashing and rubbing until the butter has mostly disappeared into a floury mix. This can also be done with 4 or 5 pulses in a food processor, just take care not to overdo it. The prepared mix can be refrigerated up to 3 weeks in an airtight container, then used as directed below.
3. Add yogurt, and stir with a flexible spatula until the flour has been fully absorbed. The dough will seem rather crumbly and dry at first, but keep mixing until it finally comes together (don't worry about over-mixing; until the flour has been fully incorporated, the greater concern is under-mixing). Once the dough forms a rough ball, turn out onto a lightly floured surface.
4. With your bare hands, gently pat the dough into a squarish shape about 1/2 inch thick, then book-fold. Repeat twice more for a total of 3 folds, using only enough flour to keep your hands from sticking. Finish by patting the dough to a thickness of 3/4 inch. If needed, dust away any excess flour, then cut into 1 3/4-inch rounds and arrange in a 10-inch cast iron skillet or on a sheet pan. You'll get a more even rise if all 4 sides are cut. Gather scraps into a ball, pat and pinch together.
5. Bake until the biscuits are well-risen and golden brown, about 20 minutes, turning once if your oven isn't convection.
Adapted from
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Serving Size: 1 (996g) | ||
Recipe Makes: 1 | ||
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Calories: 1725 | ||
Calories from Fat: 1676 (97%) | ||
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Amt Per Serving | % DV | |
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Total Fat 186.2g | 248 % | |
Saturated Fat 117.9g | 589 % | |
Monounsaturated Fat 48.3g | ||
Polyunsanturated Fat 7g | ||
Cholesterol 497.6mg | 153 % | |
Sodium 923.5mg | 32 % | |
Potassium 424.4mg | 11 % | |
Total Carbohydrate 11.9g | 3 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 11.9g | ||
Protein 10g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1725
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