Biscuits with Greek Yogurt
I’ve always preferred cooking to baking. I don’t like to measure, follow directions, or be patient and baking requires all of those things. After several baking disasters as a result of me throwing the handbook and measuring spoons out the window, I learned my lesson. For the most part.
Baking at Colorado altitude however, is a whole new beast. I made biscuits here in Colorado for the first time a few weeks ago. They turned out fine if you’re going to drown them in gravy. But what if you just want a light, fluffy biscuit with butter and honey? These simply wouldn’t do. So I went on a mission to create the best, possible biscuits at altitude.
I had two gallons of milk slowly expiring in the fridge because I’d told myself I was going to make eggnog and cookies over Christmas. Instead I helped drink several bottles of wine and ate most of a cheeseball (Yes I’m also wondering why I think I should be making biscuits after all that). But I was armed with a brand new Cuisinart food processor that Tony got me for Christmas, so I tackled the biscuit debacle.
The first batch turned out bland and I decided I needed that tanginess that buttermilk lends. I could have added a little vinegar to the milk and all would have been well but I stumbled across yogurt as a substitute and became intrigued! Would the biscuits collapse? Would they be dense? What would happen?
Here’s what happened:
1. Using only yogurt instead of milk created clumps of dough and lots of dry flour that I couldn’t get mixed in. That batch got thrown out.
2. Using ½ yogurt and ½ milk helped alot.
3. Using my brain, I mixed the yogurt and the milk together before adding it to the flour. That was the winner batch!
Four batches and a broken flour jar later (I’m clumsy sometimes) I finally had a delicious, fluffy, tangy biscuit. The yogurt gives the biscuit a richer flavor than even buttermilk and keeps the dough moist. I also reduced the baking powder and baking soda by half, omitted the sugar and increased the salt from my original recipe which are all good things to try if you’re baking at altitude. If you make these biscuits using buttermilk or a flavored yogurt I’d love to hear how they turn out. Enjoy!
Note: If you don’t have a food processor, you can cut the butter and flour together using a fork, two table knives or a pastry blender.