Sunday morning I decided to make biscuits.I had a biscuit at brunch a few weeks ago and hadn't been able to get it out of my head.
I used Mark Bittman's recipe from How to Cook Everything.
The food processor made the biscuits quick and easy to make. The butter blended in very easily.
The dough rolled out very nicely and I used a glass to cut out the round biscuits.
We had a bunch of fancy jams for the biscuits, raspberry, blueberry, quince and marmalade.
We added Greek yogurt with strawberries and mangos, orange juice and Irish breakfast tea to complete the breakfast.
Bittman's Yogurt Biscuits
Makes 10 or more
Time: 20 - 30 minutes
2 cups cake flour
1 teaspoon salt
3 teaspoons baking powder
1 teaspoon baking soda
5 tablespoons cold butter
7/8 cup yogurt
Heat the oven to 450 degrees. Mix the dry ingredients together in a food processor. Cut the butter into bits and pulse it in the food processor until thoroughly blended.
Using a large spoon, stir in the yogurt until mixture just forms a ball. turn dough out onto a lightly floured surface and knead it 10 times; no more. If it is sticky, add a little flour, but very little; it should still stick slightly to your hands.
Press the dough into a 3/4 inch thick rectangle and cut into 2-inch rounds. Put on ungreased baking sheet. Gently reshape the leftover dough and cut again. Bake for 7 - 9 minutes or until the biscuits are a beautiful golden brown. Serve within 15 minutes for them to be at their best.