I'm on a yogurt kick..Tonight I made a creamy mushroom soup & was craving biscuits. I found a regular yogurt biscuit recipe online (not GF), made some substitutions,and here is what I came up with-My favorite biscuit recipe yet! I haven't found a biscuit recipe I have loved, but I think this one made the cut. To make a regular, non-gluten free version, substitute 2 cups flour for the sorghum and starch. Omit the xanthan gum. Enjoy!
Yogurt Biscuits With Dill
INGREDIENTS
1.5 C sorghum flour
1/2 c tapioca starch
1 tsp xanthan gum
pinch of sea salt
1 T baking powder
1 tsp baking soda
1/4 cup smart balance (or butter)
1 cup low fat greek yogurt or plain yogurt of choice (soy for dairy free)
1/4 cup dill
DIRECTIONS
Preheat oven to 400.
Mix dry ingredients. Cut in butter to dry mixture until small crumbles.
Gently stir in yogurt and dill with a spoon.
Place dough on a lightly floured surface and knead 5 times.
Press out dough until it is about 3/4 inch thick.
Cut out biscuits with a glass or biscuit cutter.
Place biscuits on an ungreased baking sheet and bake for ~9-10 minutes, making sure not to overbake.
Makes 10 biscuits.
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