Blues and Biscuits

biscuits and honey

Well, we're only a few days in but I'm already feeling some January blues. Post-family and friend fun, back to work (although, I always feel grateful for a job I love doing!), the tree is gone. I also always try to take care of my annual doctor visits in January, which is not the best way to ward off those blues. Later on I'll post a new Favorites list. For now, can we take it easy? Can we talk biscuits? How about if I show you a cute snap of Noahman? Yes? Alright! You guys are the best.

cutest

When Noah stays with us over a weekend, we like to wake up with him on Saturdays and do a little easy cooking! Anything dough based is good, or something that requires some stirring. He also likes to watch A flip omelets and play with the Kitchen Aid. I'd made these biscuits a few times before and thought they'd be a nice option for playing around when he stayed with us one Saturday in December.

dough, mid-rolling

Yogurt Biscuits  

adapted from two favorite cookbooks here and here

You could really use whatever flour you have around, but I like to include at least some whole wheat flour. Made with white flour only they are really soft and sort of like buttermilk biscuits. This flour combo below is my most common because we tend to buy them in bulk. Cut into circles if you prefer, I just use squares to avoid wasting dough. I put some additions to the notes below the recipe if you want to branch out into cheese or herb biscuits. These guys are good for breakfast or dinner and the dough will freeze well uncooked. Just leave at room temp for 45 mins before cooking.

 1 1/2 cups spelt flour

1 cup whole wheat flour

1 1/2 teaspoons salt

1 tablespoon baking powder

1/2 cup unsalted butter, chilled and cut into small cubes

1 1/3 cups yogurt (I like Greek and we've always got it around. You could use plain if you like)

1) Preheat oven to 450 degrees. Lightly grease a baking sheet (I just use spray oil, you can butter it or whatever you like).

2) Combine the dry ingredients and mix well. Cut butter into dry mix using a pastry cutter, a fork, two knives or your hands. It should feel coarse with small, visible bits of butter mixed throughout. I think this step can stress people out if they aren't used to flaky doughs. Don't worry over it, just cut it in a few minutes and then move on. The layering later one will keep things flaky.

3) Stir in the yogurt just until combined. Don't worry it parts of the dough are dry.

4) Combine into a ball and place on a pastry mat, floured counter or cutting board.

5) Knead five times and press into a square about an inch thick. 

6) Fold it three times on top of itself, rotate and roll or press into a square again. Fold again, rotate and roll into another square. This last square should be about 1/2 an inch thick. Again, don't worry about these steps. It might sound a little complicated but it goes fast and it's pretty simple!

7) Cut into squares or circles and place on the baking sheet. Bake for 12-15 minutes, until the tops are a light gold and the bottoms are dark golden. Serve hot!

 Additions:

-stir in 1/2 cup cheddar cheese and 1/4 cup roasted red peppers with the yogurt

-add a handful of chopped herbs and lemon zest to the dry mix

-roll the dough much thinner, cut into triangles, wrap small pieces of dark chocolate inside and bake for 5-8 minutes