Okay, I have to confess – I love biscuits. I love all kinds of biscuits, everything from the refrigerated kind to the made-from-scratch kind. Recently, I was on vacation in Atlanta and had the opportunity to eat lots of Southern-style biscuits. It was heavenly. In fact, I think I came back with biscuit fever, because I couldn’t think about anything else! Luckily, it was time for me to share a new recipe with you, which is why I chose to make these Cheesy Yogurt Biscuits.
Since it’s National Dairy Month, I thought it would only be appropriate to make a biscuit that features some of my favorite dairy products – milk, yogurt, and cheeeeeese! (Don’t worry, I didn’t forget the butter – that goes on top!) I have a feeling you’re going to love these biscuits, especially since they’re so quick and easy. Unlike other biscuits, there’s no yeast to mess with, which means you don’t have to wait for them to rise!
Cheesy Yogurt Biscuits
Click here for the full recipe ingredients and instructions!
Step One: Gather your ingredients: flour, sugar, baking powder, salt, plain Greek yogurt, milk, and shredded Cheddar cheese. Preheat your oven, prepare your baking sheet, and get pumped up about making homemade biscuits!
You can use any of your favorite Greek yogurt brands in this recipe, but just make sure you get the plain kind – vanilla or any of the other flavored yogurts might make your biscuits taste a little strange.
Step Two: Combine the flour, sugar, baking powder and salt. Then, add the yogurt, milk, and cheese.
Step Three: This is the fun part! Get some flour on your hands and knead the dough just until it’s smooth. Since you’ve got the flour out, make sure you put some down on your cutting board and rolling pin, too (this will help keep the dough from sticking to everything).
Step Four: It’s time to get rolling! Roll out the dough to 1-inch thickness and cut into 2-1/2 inch rounds using a biscuit cutter.
As you can see, you’re not going to cut all 10 biscuits after rolling just one time. Cut as many as possible, then make a ball with the dough and roll out again, until you’ve got no more dough to cut out.
Step Five: Put your biscuit beauties onto your prepared baking sheet and place them in the oven. They’ll bake for about 12-14 minutes.
You know they’re done when they’re a nice golden color…
I may or may not have eaten the little “bonus biscuit” I made from the very last bit of dough…
I mean…
I’m a sucker for homemade biscuits with floured tops, and the spots where the cheese touches the edge (and gets all toasty) are amazing!
Now, these biscuits are great on their own, with just a little pat of butter or jelly spread, but they’re even better when served as part of a complete breakfast. I suggest whipping up a couple of scrambled eggs, some hash browns (I made the super easy refrigerated kind!), and maybe a side of whatever fruit is in season. Oh, and you can’t forget the juice! (Since I’m a Florida girl, it’s gotta be orange juice for me.) You could also use these to make little breakfast sandwiches, since they’re the perfect size for a slice of Canadian bacon and an egg round.
Here’s a behind-the-scenes look of what we had going on when we were photographing the recipe for the website!
Doesn’t this look like the perfect breakfast? I know my coworker, Yolanda, would add a few bacon slices, but besides that…I’d say I did a pretty great job!
I hope you’ll give these cheesy homemade yogurt biscuits a try and let me know what you think. If you’re looking for more tasty ideas for breakfast or for National Dairy Month, check out www.mrfood.com or www.easyhomemeals.com.
Do you put butter or jelly on your biscuits?
This conversation is sponsored by National Frozen & Refrigerated Foods Association. The opinions and text are all mine.