Biscuits

Name: Biscuits
Yield: 4 servings
Ingredients: 1 Parchment paper; 1 2 cups all-purpose flour, plus additional for dusting; 1 2 teaspoons baking powder; 1 1/2 teaspoon baking soda; 1 1/2 teaspoon salt; 1 5 tablespoons cold unsalted butter, thinly sliced; 1 2/3 cup lowfat buttermilk, plus additional for brushing; 1 3 tablespoons nonfat plain Greek yogurt

From the kitchen of Carly

Tender, flaky biscuits made lean with Greek yogurt and buttermilk instead of cream. Cold butter rubbed into flour creates those perfect layers. Fifteen minutes at high heat gives you golden, pillowy biscuits that break apart in your hands.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

1Parchment paper
12 cups all-purpose flour, plus additional for dusting
12 teaspoons baking powder
11/2 teaspoon baking soda
11/2 teaspoon salt
15 tablespoons cold unsalted butter, thinly sliced
12/3 cup lowfat buttermilk, plus additional for brushing
13 tablespoons nonfat plain Greek yogurt

Instructions

Heat oven to 425&Deg;F. Line a baking sheet with parchment paper. In a bowl, whisk flour, baking powder, baking soda and salt. Rub butter into flour with fingertips until butter pieces are coated and about the size of peas. Stir in buttermilk and yogurt until just combined. Scrape dough onto a lightly floured surface; very gently shape it into an 8"x 6" rectangle, being careful not to overwork dough. Cut into 12 square biscuits. Transfer biscuits to baking sheet; brush tops with buttermilk. Bake until puffed and lightly golden, 15 minutes; serve.