There are two great features of these pillowy biscuits; 1. they are effortless to make, and 2. you can easily change the flavor to compliment the rest of your meal. Having chili for dinner? Add 1 teaspoon garlic powder, 1 teaspoon paprika and 1 teaspoon dried oregano. Is stuffed pumpkin on the menu? Just add 1 teaspoon of dried sage and 1 tsp dried rosemary. How about tomato soup? Try mixing 1/4 cup cheddar cheese into the dough and sprinkle a little on top of each biscuit as they go into the oven. Feel free to play around with this recipe. If you use dry spices, try 1 teaspoon of each and add them with the dry ingredients before mixing in the Greek yogurt. If you are adding cheese, add it after the wet ingredients.
Preparation time: Cooking time: Total Time:
whole-wheat pastry flour
(this is about 2 packed, leveled cups)
fat-free Greek yogurt
unsweetened milk substitute
(unsweetened coconut, soy, almond, etc.)
baking sheet, parchment paper
Preheat oven to 425ºF/220ºC. Line a large baking sheet with parchment paper.
In a large bowl, combine the whole-wheat pastry flour, baking powder and salt. Stir together with a fork, then add the yogurt and milk substitute. Continue to stir to form the dough. It should be quite thick. Feel free to use your hands to kneed the dough until all of the dry flour is incorporated. Be careful not to over mix.
Using two table spoons you are going to drop the biscuits onto a baking sheet leaving about 1” between them. Use the first spoon to scoop up some of the dough (about the size of a golf ball), then use the second spoon to scrape the dough onto the baking sheet. Continue until you have used up all of the dough. You should end up with 12 biscuits.
Bake for 15 minutes until golden brown.
These are best when eaten right away but can be stored for a few days in the refrigerator. I recommend popping a couple in the oven for a few minutes to reheat them before eating.