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Ingredients
1 3/4 cups whole wheat
flour
1 3/4 cups all-purpose
flour
5 teaspoons baking
powder (1 tablespoon plus 1 teaspoon)
1 tablespoon sugar
1 1/2 teaspoons salt
2/3 cup butter (may also
use 1/3 cup butter and 1/3 cup bacon drippings)
1 1/2 cups plain yogurt
Directions
Preheat oven to 375°
F.
In a large mixing bowl,
whisk together whole wheat flour, all-purpose flour,
baking powder, sugar and salt. Cut butter (and bacon
drippings if using) into flour mixture using a
pastry blender or
two knives until mixture resembles coarse crumbs.
Add yogurt and stir with a fork just until blended
and formed into a dough
(about 2-3 minutes). Transfer dough to a lightly
floured work surface and manipulate dough just until
there are no loose crumbs (about 30 seconds). (Tip:
The key to a flaky biscuit is to only mix the dough
as necessary to enable you to roll it out.) Roll out
to a 1-inch thickness.
Cut biscuits using a 2
1/2 or 3-inch
biscuit cutter and
place on a baking sheet about 2 inches apart.
(Gather dough remnants as necessary after each batch
you cut, and roll out again to a 1-inch thickness until all
dough has been used.)
Bake for 20-30 minutes,
or until biscuits have puffed up and tops turn have
turned light golden brown in color. Transfer to a
cooling rack or serve immediately fresh from the
oven. Store in air-tight container. To reheat later,
heat on high in microwave for 10-20 seconds.
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