  Anybody remember Precious Pup? He’d eat something and then wrap his arms around himself, let out an “mmmmmm” and float up up into the air in gastronomical bliss. Well, let me tell you: That was Mr. Fix-It the other day as he munched on my accidental biscuits. I say ‘accidental’ because I had to improvise on my usual biscuit recipe in the hopes that I would still come out with the semblance of those southern treats. Mr. Fix-It was in the mood for biscuits and I, always wanting to please my man, dashed to the kitchen to whip out a batch of my own recipe. I had posted that recipe here a number of years ago, with step-by-step photos, but I’ll let you in on the secret of what I did differently. It all started with the absence of buttermilk. Now, everybody knows that the enterprising cook can substitute a cup of milk that has been poured over a tbsp of vinegar and then warmed to room temperature, for a cup of buttermilk. And that makes pretty good “buttermilk” biscuits – but I didn’t want “pretty good”. I wanted “big grin, lip smackin’, darn great” buttermilk biscuits. As you know, I’ve been on a yogurt kick and have been throwing the stuff into anything for which I can safely find an excuse. I decided that biscuits might be my next great experiment. I was right. Oh my gosh. Those were absolutely the best, most awesome, pastrymagical (my own word) things you ever put in your mouth. With homemade grape jelly or apple butter – they were proverbially ‘to die for’. So here you go. See what you think. I use my homemade yogurt, but if you use ‘store bought’n’ I recommend StoneyField plain if you can get it.  Ingredients: 2 cups all purpose flour 1 Tbsp + 1 tsp baking powder 1/2 tsp baking soda 1 tsp salt 6 tablespoons shortening 1 cup plain yogurt 2-3 Tbsp milk Directions: Preheat oven to 450º. Add all dry ingredients together and cut shortening in with a pastry cutter/blender, two butter knives or a fork until the mixture resembles crumbs. Add yogurt and stir until totally incorporated. Add enough of the milk to form a soft, sticky dough. Place onto floured Oklahoma Pastry Cloth™ and drop lightly and pick up a number of times to form a soft ball. Roll out to 1 inch thick circle and cut biscuits. On a baking sheet, pour either olive oil, coconut oil, sunflower oil or peanut oil to lightly coat the surface. Place biscuits side-by-side, not quite touching, putting the tops into the oil and then turning to place biscuits with oily tops up. Bake for 13-15 minutes until golden brown. Brush tops with melted butter and serve hot.    |
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Wonderful blog! I only found you the other day but I enjoyed reading this post. Bookmarked.
Thank you, Lyndia! So glad that you discovered the blog. I hope you’ll continue to read and comment!!
Love this idea. I have been doing the same thing with plain greek yogurt even in frozen fruit salads in place of sour cream.
I’ve been using greek yogurt instead of sour cream and it is wonderful.