I gave this Yogurt Biscuit recipe a trial run the other day but did not have the self-rising flour that it called for. So today, I tried again. The recipe was published in a supplement, Relish, that is included weekly in our newspaper.
plain Greek yogurt
I adapted the recipe to accommodate the 7oz size of Fage all natural low fat (2% milk fat) Greek strained Yogurt:
1 cup self-rising flour
3/4 teaspoon salt
1 tub (7oz) plain Greek yogurt
Whisk flour and salt in large bowl. Pour yogurt into center and mix with fork to form dough. Turn out on floured surface and sprinkle dough with flour. Fold in half and pat to 1/2 inch thickness. Flour again, fold in half and pat dough to 1/2 inch thickness. My dough yielded 10 biscuits using a 2 ¼" cutter. Bake at 450°F about 10 minutes.Of course, there was a method to my madness. I bought these cute little jars of jam in Orvieto; I really meant to gift them ......sorry my friends. We sampled in Orvieto and I knew they were wonderful but I could not resist. They are from Agriturismo Valle del Tione in the valley just out of Orvieto.
Wish you were here for breakfast friends.