Super Natural Every Day: Well-loved Recipes from My Natural Foods Kitchen
Yogurt Biscuits
Page 42
| Course Type: Quick Breads/Muffins
Recipe Reviews
kfranzetta from San Francisco, CA
I also did not get the super tall flaky biscuits pictured in the photo next to this recipe in the book. I did use greek yogurt, but instead of AP flour, I used Thomas Keller's C4C gluten-free flour. The resulting biscuits were very tasty, and still flaky, just very short.
Next time I will try not to pat the dough down quite as much during the stacking phase and will hopefully end up with airier biscuits.
andrew from Vancouver Island, BC
They tasted great, but I did have some problems with these, and I think that if I didn't have a good idea of why there were problems, I'd have given them a 3.
The issue is that she uses Greek-style yogurt as well as butter in these biscuits, but also suggests using regular plain yogurt. I had homemade yogurt which was a little runny, and the resulting dough, used with exactly her measurements, was extremely sticky. Since she doesn't suggest how sticky the dough should be (something I really appreciate in Peter Reinhart's bread recipes) I forged ahead despite my misgivings and ended up with scones that were more like modest buns - they didn't have the laminated layers that look so lovely in the recipe photo.
Doing this again I would cut back on the yogurt, or add more flour and work to get a dough which was tacky but not overly sticky. Then I would be able to pat / roll it out in such a way that the butter would be flattened and layers would be formed by the folding the recipe specifies.
That all said, I did really like the tangy taste of these, and the mixture of whole wheat and AP flour also added a taste and texture I liked a lot.
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