This super simple, four-ingredient recipe is a great way to indulge in a lighter version of traditional biscuits. Rather than relying on heaps of butter, Greek yogurt keeps these drop biscuits light in both calories and texture. Yogurt is a genius substitute that not only cuts down on the fat; but it also helps replicate the familiar tang of buttermilk biscuits. Make sure to use whole milk Greek yogurt for the best results, as a little bit of fat is needed for flaky biscuits.To take your drop biscuits completely over the top, you can fold in fresh herbs or cheese for a bit of extra flavor. Green onion and cheddar cheese a personal favorite of mine, but I encourage you to get creative!
Variations:
Add ¼ cup of your favorite chopped fresh herbs (like basil, parsley, cilantro, or oregano) when adding the yogurt.
Add ¼ cup chopped green onions when adding the yogurt.
Add 2 Tbsp. chopped fresh rosemary or thyme when adding the yogurt.
Add ½ cup shredded cheese when adding the yogurt. Make sure you add 1 tsp. when calculating your container equivalents.
Add ½ cup crumbled feta, blue or goat cheese when adding yogurt. Make sure you add ½ tsp. when calculating your container equivalents.
What you need:
Parchment paper
1½ cups unbleached all-purpose flour
2¼ tsp. baking powder
¼ tsp. + 1 dash sea salt (or Himalayan salt)
1½ cups whole milk plain Greek yogurt
What you do:
Preheat oven to 400º F.
Line large sheet pan with parchment paper. Set aside.
Combine flour, baking powder, and salt in a large bowl; mix well.
Add yogurt; mix well. Dough will be moist.
Drop dough onto prepared pan using a ¼ cup measure. Place dough at least 1½-inches apart.
Bake for 15 to 20 minutes, or until golden brown.
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