Making Yogurt Biscuits

Baking, Breakfast, Recipes
on March 1, 2012
Mark Boughton Photography / styling by Teresa Blackburn

When we ran into these biscuits in Nathalie Dupree’s new book Southern Biscuits, we were intrigued. How can you make a proper biscuit with almost no fat and just three ingredients? Well, you can.

We loved their chewy texture and sourdough taste and found them ideal to stuff with fillings as everyday as eggs and cheese or as out-of-the box as prosciutto and fig preserves or boursin cheese and roasted red peppers.