THIS RECIPE WAS OFFERED IN ONE OF THE SUNDAY SUPPLEMENTS. I HAVE MADE THESE SEVERAL TIMES AND HAVE YET TO SET DOWN THE EXACT MEASUREMENTS IN WRITING, SO I AM GUESSING AT THIS POINT. YOU MAY HAVE TO MAKE AN ADJUSTMENT TO GET THE CONSISTANCY JUST RIGHT TO ROLL OUT. THESE COME OUT OF THE OVEN BEATIFULLY GOLDEN BROWN ON TOP AND MOIST AND FLUFFY IN THE CENTER.
prep time10 Min
cook time25 Min
self rising flour
1-3/4 TO 2 c
greek yogurt, plain, regular (not low fat)
extra bench flour
How To Make
Preheat oven to 375 degrees F. Spray 9" round cake pan or 7 x 11" baking pan with vegetable spray, set aside.
Prepare area for rolling out biscuits. Flour area lightly with self-rising flour. In medium mixing bowl quickly combine self-rising four and greek yogurt with a fork just till flour is incorporated. The dough should be stiff but a bit moist.
Lightly flour dough, no kneading is required. Flour rolling pin and gently roll to about 1-1/2" depth. Flour 2" or 3" biscuit cutter and cut out biscuits. Place biscuits in pan with sides barely touching. If desired, lightly spray tops with vegetable spray.
Bake in preheated oven for 20-25 minutes till golden on top. Remove from oven, immediately place biscuits in clean-kitchen-towel-lined basket, bringing ends of towel up and over the biscuits to keep warm while transporting to table. Serve hot with plenty of butter.
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