Yogurt Biscuits

Page 42

| Course Type: Quick Breads/Muffins

(2 reviews)

Tags: yogurt laminated

Recipe Review

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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