Book Update: If you ever read or saw “The Invention of Hugo Cabret” by Brian Selznick, then you may really enjoy his new book, “Wonderstruck.” Don’t be fooled by the number of pages! Many of them are artistic pencil drawings and gorgeous ones at that. Similar to the last book, the protagonist is a child with no parents looking for a place for himself. Just the drawings alone are fun to look at and the plot moves rather quickly. Definitely a fun read!
Recipe Update: I have been working on trying to substitute Greek yogurt for butter in many of my recipes. It is great to work with and economical when I get a huge tub at Costco for $5, or you could make your own! These biscuits worked out GREAT. The dough was easy to work with, the bake was even and tasty. If you miss the “buttery” flavor, simply brush your baked biscuit tops with melted butter or butter flavored grapeseed oil. Or, you could add butter extract/flavoring to the dough. After several attempts, here is what I came up with:
Whole Wheat Greek Yogurt Biscuits
12 biscuits
2 cups white whole wheat flour
2 tsp. sugar or 2 packets of Stevia
4 tsp. baking powder
1/2 tsp. salt
1 cup plain Greek Yogurt (I used Fage non-fat)
1/2 cup milk (I used 2%)
1. Preheat oven to 425 degrees.
2. In a large bowl, whisk together the flour, sugar, baking powder and salt.
3. Dump the yogurt and milk into the middle. I use a spatula to bring it together. Then, I use my hands to form the dough into a ball. I knead the dough into a ball about 3-4 times.
4. Roll out the dough onto silicone or floured surface to about 1/2″-3/4″ thick. Cut biscuits using a 3″ biscuit cutter. Don’t twist, just push straight through the dough.
5. Place biscuits 1″ apart onto a greased cookie sheet (or covered in silicone or parchment). Bake 10-12 minutes. Serve and eat!
**To Freeze: Cut out the biscuits and flash freeze them in the freezer. Then, place them in a freezer bag up to 3 months. Bake from frozen for a few minutes longer than fresh.
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I’m excited to try these! I want to start substituting yogurt for butter in baked goods as well – you’ve inspired me!
I’ve done it a few times with success. The lemon mascarpone blondies worked great with it. The peach cobbler did okay. If you expect something crunchy (like a cobbler topping), I discovered butter is better.
i’ve used greek yogurt in baking before…it is so great 🙂
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I wanted to let you know that I just made these, and they were SO great! Thanks for the recipe!
Awesome! Glad you liked them. Missed you this month!
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hello! These look fantastic! Quick questions though, I only have plain whole wheat flour. Could I use that? And instead of sugar could I substitute it with honey? Thank you so much!
Oh yes! Plain whole wheat will work just fine. It will have a slight whole wheat flavor… which you might be able to counter with substituting 2T of OJ for that much milk. I haven’t used honey instead of sugar… it is such a small amount I haven’t tried it. I do use honey in my pizza dough and love it – so I think it would work!