Whole Wheat Yogurt Biscuits with Raspberry Jam
I wanted to make something quick and easy for breakfast. So I got on the computer and started surfing the internet for healthy whole wheat biscuit recipes. I came across this yogurt recipe from Culinate Kitchen Collection by Carrie Floyd. I thought it was a very interesting recipe so I gave it a try. I could not believe how delicious these biscuits came out. They were so moist and fluffy, yum. I also made some homemade raspberry jam to go with it. I altered the recipe a little by using whole wheat flour. Enjoy!!! Makes 12 to 14 biscuits
3 cups whole wheat flour
1 1/4 tsp. salt
4 1/2 tsp. baking powder
1 1/2 tsp. baking soda
6 tablespoon cold unsalted butter, cut into 8 or 10 pieces
1 1/4 cup plain yogurt
Preheat oven to 450 degree. In a large bowl, combine the whole wheat flour, salt, baking powder, and baking soda. Do a couple of whisks and than add the cold cut up pieces of butter. Use your fingers and cut up the pieces of the butter into the flour until the entire mixture resembles a coarse cornmeal. With a large spoon, stir the yogurt into the dry mixture, just until all the ingredients are combined. With your hands press the dough together into a ball. Turn the dough out onto a lightly floured surface and knead several times, until the dough is holding together. Roll the dough into a 3/4 inch thick rectangle and cut the biscuits out using a round glass or biscuit cutter. Place the biscuits onto a ungreased baking sheet and bake for 8 to 10 minutes until golden brown. Serve Warm with a glass of cold milk....yummelicious.
Make Fridays A Little More Special Than Normal!!