Yogurt Biscuits


yogurt biscuit 1I remember my very first Biscuits, they were flat and oily. Of course, I wasn’t good at baking then, I’m not perfect now, but did learn that baking is a delicate technique, have one thing wrong and it all collapse.

Biscuits are almost everyone’s favorite, so you can imagine how disappointed I was when my biscuits had no layers.

I’m going to share few tips I’ve learned when baking Biscuits:

yogurt biscuit2

1 – The butter should be cold.

2 – The milk or buttermilk should be cold.

3 – When adding the wet ingredients stir with a spatula.

4 – Do not over mix, 7 – 10 seconds of mixing with spatula is enough.

5 – Make sure your working surface is cold or at least not warm.

6 – Don’t twist your way in the dough with the cutter.

7 – When placing biscuits on the baking sheet, let them kiss gently.

8 – Use the exact temperature suggested in the recipe. 

The recipe I’m posting will make 6 medium size biscuits.


2 cups all purpose flour
3 teaspoons baking powder
Pinch of salt
Pinch of sugar
2 tablespoons yogurt
1/2 cup milk (depending on your flour you may need less, so start with 1/4 cup)
100 gm butter
1 egg beaten with two tablespoons of water, to brush the biscuits

– Preheat oven to 400F/200C/Gas mark 5.

– Whisk flour with baking powder, salt, and sugar.- Add butter and quickly rub it with flour mixture until you get a coarse meal
texture.-  Mix milk with yogurt and pour it on the flour, butter mixture. Stir with

– Transfer dough to lightly floured work surface, pat the dough until it’s about
an inch thick. Use the biscuit cutter or a glass.

– Place the biscuits close to each other on the baking tray, kissing gently.
Brush biscuits with egg and water mixture.

– Bake them on the middle rack, for 15-16 minutes, or until the biscuits are
golden brown.



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