{taste: biscuits}

Greek Yogurt Biscuits

 

Ingredients

• 2 cups all purpose flour
• 1½ teaspoon baking powder
• ½ teaspoon salt
• 2 tablespoons sugar
• 6 tablespoons very cold butter, cubed
• ¾ cup plain nonfat Greek yogurt (we like Fage)
• 2 eggs

Instructions

1. In the bowl of an electric mixer, mix together flour, baking powder, salt and sugar.
2. Using your hands (and working quickly), mix butter with flour mixture until crumbs are formed. You want to keep little pea sized clumps of cold butter in your dough because this will create little air pockets in the biscuits as they bake and make them nice and fluffy.
3. In a separate small bowl, beat the eggs and then stir in the Greek yogurt.
4. Add the egg and yogurt to the dry ingredients on low speed until a dough ball forms and pulls away from the edge of the bowl.
5. On a lightly floured surface, knead the dough about ten times.
6. Roll out the dough to at least 1 inch thick. Using a 3 inch round cutter or the rim of a glass, or even a fun cookie cutter (stars?), cut out your biscuits and place them on a Silpat lined or greased baking sheet.
7. Bake at 400 degrees for 15 minutes. The tops of the biscuits should be golden brown.

Using the star cutter, I was able to get about a dozen biscuits...and managed to save 2 for the photo! Yay for adding a little whimsy to a simple meal :)

{In my kitchen...}

 

Chicken Pot Pie & Gluten Free Cornbread

(I don't really worry about measurements when I'm cooking!)

1: herb-roasted rotisserie chicken, meat pulled and torn/chopped into bite-size pieces (will shred more as soup boils)

10-ish: Baby yellow potatoes, roughly chopped to bite-size pieces

2 large handfuls: fresh green beans, snapped 

7-ish: carrots, sliced

water, vegetable broth, & cream of chicken (or mushroom) to add some thickness

garlic powder, onion powder, black pepper, sea salt

*David suggested adding some cornstarch next time to help thicken.

Mix all ingredients in dutch oven and place over medium-high heat. Cover and boil about 30 minutes (or until potatoes are tender when pierced with a fork), stirring occasionally.

Reduce to simmer for a few minutes before serving.

For the cornbread, I used Bob's Red Mill cornbread mix and just followed to recipe. Delish.