Yogurt Drop Biscuits Recipes

Steps:

• In a bowl, combine flour, baking powder, salt and baking soda; cut in butter until crumbly. Combine yogurt and sugar; stir into the dry ingredients just until moistened. Turn onto a floured surface; knead 4-5 times. Place on a baking sheet that has been coated with cooking spray; pat into a 6-in. x 4-in. rectangle. Cut into six square biscuits (do not separate biscuits). Brush tops with milk. Bake at 450° for 12-15 minutes or until golden. Serve warm.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Grease a baking sheet.
• Mix flour, sugar, baking powder, and salt together in a large bowl. Add yogurt and buttermilk and mix, adding more buttermilk if needed, until batter is wet, shiny, and sticky.
• Drop 1/4 cup-sized mounds of batter onto the prepared baking sheet at 1-inch intervals.
• Bake in the preheated oven until lightly browned, 10 to 15 minutes.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Whisk flour, sugar, baking powder, salt, and baking soda together in a bowl. Cut in butter with a knife until mixture resembles coarse crumbs.
• Place the bowl in the freezer for 5 minutes.
• Stir in Greek yogurt until dough is combined. Add 1/4 cup seltzer; mix until dough is smooth. Add more seltzer if dough appears dry.
• Place dough on a floured piece of parchment paper and pat into a flat rectangle. Fold the rectangle in thirds. Rotate dough 90 degrees, gather any crumbs, and flatten into a rectangle again. Repeat folding, turning, and flattening twice more.
• Flatten dough to 1/2-inch thickness. Cut into twelve 2 1/2-inch rounds. Transfer rounds to a baking sheet.
• Bake in the preheated oven until golden brown, 10 to 15 minutes.