Ingredients
- 2 cups flour, plus extra for the work surface
- 1 tablespoon baking powder
- 1/2 teaspoon table salt
- 1/4 teaspoon baking soda
- 1/2 cup full-fat Greek yogurt
- 1/2 cup cold whole milk
- 8 tablespoons (1 stick) very cold unsalted butter, cut into small chunks
- 2 tablespoons minced fresh herbs (dill, basil, chives, parsley, cilantro, or a combination)
Preheat Oven and Prepare Baking Sheet
Center a rack in the oven and preheat to 425°F. Line a baking sheet with parchment paper or a silicone liner.
Mix Dry Ingredients
In a large mixing bowl, whisk together flour, baking powder, salt, and baking soda.
Combine Wet Ingredients
In a separate bowl, whisk together the Greek yogurt and milk.
Cut Butter into Flour
Scatter butter and herbs over the flour mixture. Toss to coat the butter with flour. Use your fingertips or a metal pastry blender to rub, squeeze, or cut the butter into the dry ingredients until you have a lumpy mix with pieces ranging from pea-size to flakes.
Form the Dough
Pour the Greek yogurt and milk mixture over the dry ingredients.
Use a fork to gently stir until a soft dough forms. Knead lightly in the bowl until the dough holds together, with a few dry spots remaining.
Shape and Cut Biscuits
Lightly flour a work surface and turn out the dough. Dust the top lightly with flour, then pat or roll the dough to about 1/2 to 3/4 inch thickness.
Cut biscuits as close together as possible to maximize yield. Transfer biscuits to the baking sheet, spacing at least 1 inch apart.
Gather scraps, pat lightly, and cut additional biscuits. Repeat once more if desired, noting that later rounds rise less but remain delicious. Aim for about 10 biscuits total.
Bake Biscuits
Bake for 14 to 18 minutes, rotating the baking sheet halfway through, until biscuits are tall, puffed, and golden brown. Remove from baking sheet and serve immediately.
Cottage Cheese Herb Biscuits
Ingredients
- 2 cups flour, plus extra for the work surface
- 1 tablespoon baking powder
- 1/2 teaspoon table salt
- 1/4 teaspoon baking soda
- 1/2 cup full-fat Greek yogurt
- 1/2 cup cold whole milk
- 8 tablespoons 1 stick very cold unsalted butter, cut into small chunks
- 2 tablespoons minced fresh herbs, dill, basil, chives, parsley, cilantro, or a combination
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper or silicone liner.
- Whisk together flour, baking powder, salt, and baking soda.
- Whisk together Greek yogurt and milk.
- Add butter and herbs to the flour mixture. Mix until lumpy with pea-size to flaky pieces.
- Pour the yogurt-milk mixture over the dry ingredients. Gently stir until a soft dough forms. Knead lightly in the bowl.
- Lightly flour work surface, turn out dough, and pat or roll to 1/2 to 3/4 inch thickness.
- Cut biscuits and place on baking sheet 1 inch apart. Pat and cut remaining dough for more biscuits.
- Bake 14-18 minutes, rotating halfway, until golden and puffed. Serve immediately.