I’ve been on a biscuit craze the last couple months.

Yes, months.

They are just so… good. Especially with an egg. Mmmmm….

I love to invite friends over for breakfast and make biscuit sandwiches with the fresh eggs from my chickens, spinach and salsa (because salsa should be put on everything).

I’m claiming this recipe. I don’t understand all these recipes that say “makes 8 biscuits” when they clearly don’t. I’ve taken a basic buttermilk biscuit recipe, doubled it, and switched out the buttermilk for yogurt.This recipe really makes 10 biscuits.

I love substituting yogurt for buttermilk or cream for two very good reasons:

1. I never have cream or buttermilk in the house. Who does?

2. Yogurt is better for you.

Also, I’ve used a completely different (and better) biscuit forming technique that I learned from someone who used to work at a great biscuit place in Portland (not naming it in the post, sorry).

So this recipe is mine now.

Greek Yogurt Biscuits

(Makes 10 large biscuits)

4 cups (514 g) all purpose flour

4 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon coarse salt

1 cup (8 oz) unsalted butter, frozen and cut into small cubes

2 cup (20 g) Greek Yogurt

Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.

Mix the flour, baking powder, baking soda, and salt together and cut the butter into the flour mixture until most of the butter is the size of pebbles. Add the yogurt and mix until the dough begins to come together.

On a lightly floured surface, turn out dough and shape into a rectangle and roll it out until it is a foot long and 6 inches wide. Make an envelope fold (fold the dough into thirds on top of itself). Roll the dough out again and repeat the folding process and then roll out once more. At this point the dough should feel tight.

Continue rolling the dough out until it is the same height as your cookie cutter. Cut as many biscuits out of the dough as you can and repeat the rectangle and folding process.

Place the biscuits on a tray lined with parchment and brush with  an egg wash and bake for 15 minutes or until golden brown.

Total Time: About 30 minutes