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This little recipe is so much fun to make and so surprisingly easy, we had to share it. It is, as they say, ‘all
over the internet’ but it was found on a scrap of paper clipped (possibly) from our local paper, which has an excellent cooking feature on Wednesdays. We felt
like some biscuits and we always have these ingredients on hand. There are
other versions about with cream that involve having ingredients of equal weight. That recipe seems to come from King Arthur flour, so should be reliable. We plan to try those as well, because everything seems better when you can have fresh biscuits.
You will notice that this calls for self-raising flour. You probably know that self-raising already contains the baking soda and salt and makes for a softer biscuit. We decided to add chives to our two ingredients because we are crazy about chopped chives these days. Next time, it might be something different.
You will notice that this calls for self-raising flour. You probably know that self-raising already contains the baking soda and salt and makes for a softer biscuit. We decided to add chives to our two ingredients because we are crazy about chopped chives these days. Next time, it might be something different.
But now TA DA!
TWO INGREDIENT BISCUITS (plus chives makes three)
For seven to eight biscuits
Preheat oven to 400 F.
1 level cup self-raising flour.
1 level cup 5 % fat (or higher) plain Greek-style yogurt
1/8 cup fresh chives, chopped (or fresh herbs of your
choice)
We think you could substitute a bit of cayenne or whatever
suits! Don’t substitute low or no fat
yogurt though because then you get heavy little lumps. Just sayin’.
You can easily make more or fewer biscuits. It’s just equal
parts and presto!
Directions
We think it was faster to make them than to type directions. So there!
Mix flour and yogurt until it forms a ball.
Work in chives or whatever add-ins you’ve chosen.
This has taken about a minute!
Work in chives or whatever add-ins you’ve chosen.
This has taken about a minute!
Line a baking sheet with parchment paper. Using a ¼ cup measure per biscuit. Scoop up,
smooth out biscuit a bit and place biscuit on parchment paper-lined pan.
PRESTO!
PRESTO!
Bake for about 20 minutes or until tops are golden
brown.
These best eaten warm, but we can attest they’re fine the
next day after twenty seconds in the microwave paired with a nice piece of
cheese.
Wasn’t that easy? We can’t wait to try the cream version. Someone just needs to get the scale down from the
top shelf.
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