happy friday! to celebrate, here are some biscuits that pair well with a lazy weekend morning and all of the luscious berries that are in season right now. the recipe comes together quickly without any machines to take apart and wash or ingredients that are only sold in impractically large quantities (yes, i’m looking at you, buttermilk).
they are also – bonus! – relatively healthy, at least as far as biscuits go. well, provided you don’t eat half a dozen of them at once, which no one in my house would evvverr do… the original recipe that i found called for a bit more butter and using white flour but through multiple (mostly delicious!) rounds of experimentation, i’ve found that they are just as tasty with a bit more yogurt in place of some of the butter and that you can definitely sneak some whole wheat flour in there too.
the one thing i would not recommend trying to sneak in there is aluminum. as in, regular old aluminum-ful baking powder. i used to think that aluminum-free baking powder was just a conspiracy to charge more for the same product but through my rounds of testing this recipe (aka making these biscuits many weekends in a row because my husband and i <3 biscuits), i found that using homemade or aluminum-free baking powder actually did make a difference. this was the recipe that changed my mind on aluminum-free baking powder – these biscuits truly do tasty less, well, “tinny” when they don’t have aluminum in them. (::end rant on aluminum.::)
i should pause here to mention that if you’re looking for a biscuit recipe that will win you a blue ribbon at a county fair somewhere in the deep south, well, this ain’t it, sugah. BUT if you want to be able to eat more than two bites of your breakfast without feeling like you need to lie on the floor for a while to recover and/or immediately get your cholesterol levels checked, then this is for you.
we love these still warm out of the oven, split in half and topped with jam (especially when that jam is blueberry and made by my friend’s mom!). the biscuits are definitely best the day you bake them but if you have leftovers, either a) call my husband and he will come over and fix that immediately or b) when you are ready to eat them again, split them in half and put them in the toaster oven to warm them up a little bit before adding the jam.
- 8 7/8 oz. (~2 cups) whole wheat pastry or white whole wheat flour (can sub 2 cups white flour)
- 1/4 teaspoon baking soda
- 3 teaspoons homemade or aluminum free baking powder
- 1/4 – 1/2 teaspoon salt
- 2 tablespoons unsalted butter, melted and cooled
- 9 oz. (1 1/8 cups) plain nonfat yogurt
- preheat the oven to 375F. line a cookie sheet with parchment paper.
- in a large bowl, mix together the dry ingredients.
- add the butter and yogurt, stir together.
- divide the dough out onto the cookie sheet in ~2 inch portions. i try to make mine tall rather than short and fat so they have some height to them to start.
- because these don’t have any added sugar in them, they are not going to brown the way other baked goods do. we’ve achieved the best results by baking the biscuits for 12 minutes then turning the oven off, leaving the door closed, and leaving them in the oven for 3 more minutes. this helps them get a little color on top without getting too hard on the bottom.
- serve immediately, ideally with homemade blueberry jam from your friend’s mom.