There are normal biscuits, and then there are biscuits that will turn you into a biscuit person. We partnered with siggi's to share our go-to recipe, plus a conversation with the founder of siggi's, Siggi Hilmarsson.
Siggi Hilmarsson is “not really a biscuit guy,” nor much of a baker—or so he said, having already signed on to make biscuits in the Food52 test kitchen. Luckily, he had editor Sarah Jampel to coach him, not to mention an ace recipe from contributor Posie Harwood. As it turned out, they were right up his alley: made with yogurt (he’s the man, the myth, the legend behind the Icelandic yogurt, or skyr, sold as “Siggi’s”), made without sugar, and quick to pull together. With just a few ingredients—flour, baking powder, salt, milk, and yogurt—they’re exactly the sort of thing you might be inclined to pull together on a whim while your coffee is brewing some weekend morning.
While Sarah and Siggi mixed, Siggi talked about how he goes about making a healthful lifestyle for himself. He has three tenets. Ready?
Eat real food.
That is, opt for mostly unprocessed foods.
Limit—but really, be aware of—your sugar intake.
Siggi became aware of sugar when he moved to the US from Iceland to attend grad school. “I noticed there was a lot of sugar in things I didn’t normally associate with sugar like, you know, condiments, packaged soups, and, obviously, yogurt.”
Choose exercise!
Siggi especially likes to play basketball when he can (you might have noticed, if you’ve watched the video, that he’s quite tall)—but the rest of the time, he just tries to take the stairs and walk whenever the opportunity arises.
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But all this doesn’t mean you can’t enjoy a biscuit when one presents itself to you. In fact, Siggi left the office with a few of the yogurt biscuits tucked into his pockets. (A pretty good endorsement from someone who’s “not a biscuit guy,” hm?)
Get the biscuit recipe and hear what else Siggi has to say in the video below.
And so you don't have to rush to write down all those measurements, find the recipe below:
Ingredients
| 2 | cups flour (all-purpose) |
| 1 | tablespoon baking powder |
| 1 | teaspoon salt |
| 1/2 | cup plain yogurt (non-fat, full-fat all work nicely) |
| 1/2 | cup milk (any type) |
| 2 | cups flour (all-purpose) |
| 1 | tablespoon baking powder |
| 1 | teaspoon salt |
| 1/2 | cup plain yogurt (non-fat, full-fat all work nicely) |
| 1/2 | cup milk (any type) |
Something as simple as yogurt can change everything when it comes to cooking. In partnership with siggi's, makers of simple, traditional Icelandic skyr (made without much sugar, too), we're thrilled to launch a series recipes, stories, and videos dedicated to the things we eat that make us feel good. Stay tuned for more, and let us know what you'd like to see.
Written by: Caroline Lange
Popular on Food52
58 Comments
Joanna S.
June 19, 2017
We're sorry to hear about the mixed outcomes on the biscuits, everyone! They're not as foolproof as cream biscuits (https://food52.com/recipes/8191-cream-biscuits), but we promise they're delicious and worth making. Definitely follow the recipe, but use the video for reference. They might require more moisture than the recipe calls for, so keep some extra yogurt on hand. Use a gentle touch but make sure all the ingredients are incorporated, and if you have any issues, we'll do our best to help!
Here's a link to the recipe again: https://food52.com/recipes/31127-yogurt-biscuits
Here's a link to the recipe again: https://food52.com/recipes/31127-yogurt-biscuits
lydia.sugarman
June 19, 2017
Wow, that's a great non-apology. Probably more than 95% of these comments are complaints about the article, video, and inconsistencies, not about the biscuits themselves. Did it register that there are conflicts about baking soda and baking powder between the recipe and the video? Did it register that there have been multiple requests/complaints that you couldn't just add the recipe to the article? Whoever told you video is "the great new thing" for marketing to your audience left out a few details. #1 is catering to a dedicated audience so they stay with you.
At this point, I don't even care about any comments, including yours. I'm terrifically disappointed in the way Food52 has 'evolved.'
At this point, I don't even care about any comments, including yours. I'm terrifically disappointed in the way Food52 has 'evolved.'
Alexandra P.
June 18, 2017
Seriously what is going on, I have trusted FOOD 52 for a long time....but to waste expensive time and materials on a domed recipes is just not right. This should of been a no brainer.
LC
June 18, 2017
I made the biscuits this morning for Father's Day. They were awful and my husband was very disappointed. I've made biscuits for more than 60 years and these compare to my first attempts when I was 12.
Typically, the Food52 recipes are wonderful but this recipe is off the mark.
Typically, the Food52 recipes are wonderful but this recipe is off the mark.
Caroline L.
June 19, 2017
Hi LC—I'm so sorry to hear that! Maybe we can troubleshoot this. Can you tell us a little about what happened with the biscuits you made?
nancy
June 18, 2017
Love to try the recipe, but I'm not willing to watch the video again and again to write down ingredients and instructions. Would it be too much trouble to have a printable version? This is my biggest frustration with FOOD52, even when printable versions are available they are never on one page and often contain ad pictures.
Caroline L.
June 19, 2017
Hi Nancy! You can indeed print the recipe. Follow the link to the recipe at the bottom of this post (or right here: https://food52.com/recipes/31127-yogurt-biscuits) and hit the button that looks a little printer just to the right of the red heart button and the save button. I hope this helps!
Melissa H.
June 17, 2017
I love it when I get a free email letting me know about a free recipe I can try at my convenience to use up the last bit of yogurt in my fridge that I was wondering what to do with before it goes bad. Then when the recipe isn't correctly or conveniently posted lots of other people complain and get all hot and bothered about it meaning I don't have to, so before I know it there is a correction and I really did get a recipe for all my troubles (ahem, none, because literally I did nothing but patiently click links to get a free recipe). Things have a way of working out in the end, I look forward to making some biscuits tomorrow! BTW Siggi's is the only brand of yogurt my husband will eat, every single day for breakfast, for life, he swears.
CherieA
June 17, 2017
Maybe just me, I hate having to watch a video. Just give the recipe with bake temp. and time and the ingredients with brief instruct. It's so annoying. Then if others wish to watch the video they can or opt out but still have all the necessary info. Thanks.
Margey D.
June 17, 2017
Oddly enough, I just read yogurt has acid in it. However, this recipe where it's posted by the original author, also says powder. All the comments from people who made them seem to have used the powder and been happy. I think I'm being a little OCD with my answer, so I'll leave now.
Sarah J.
June 17, 2017
Both work, actually! But I mispoke in the video, yes! Here's the full recipe: https://food52.com/recipes/31127-yogurt-biscuits
Sarah J.
June 18, 2017
Here it is:
Makes 5 extra-large biscuits, 10 small biscuits
2 cups flour (all-purpose)
1 tablespoon baking powder
1 teaspoon salt
1/2 cup plain yogurt (non-fat, full-fat all work nicely)
1/2 cup milk (any type)
Preheat your oven to 375. In a medium bowl, sift together the flour, baking powder, and salt. If you're using cheese, spices, herbs, or other add-ins, mix them in now. Add the yogurt and milk bit by bit and mix gently until incorporated. You want to use a mixing technique that is similar to cutting in butter (the idea is to keep the dough crumbly, so your aim is not to make it one homogenous ball). Turn the dough out onto a floured surface and gently knead it together. Do not overwork the dough! The best way is to fold it over and over onto itself and press down to work it together (like you would making puff pastry). Roll it into a flattened disc, about 2 inches high (you can size them to your liking -- I prefer higher, fluffier biscuits). Using a biscuit cutter, punch out rounds until you have no dough left. Place them on a parchment lined baking sheet. Sprinkle biscuits with coarse or flaky salt and bake for 12-15 minutes (start checking at 10 minutes). Take them out when they are just barely golden brown.
Makes 5 extra-large biscuits, 10 small biscuits
2 cups flour (all-purpose)
1 tablespoon baking powder
1 teaspoon salt
1/2 cup plain yogurt (non-fat, full-fat all work nicely)
1/2 cup milk (any type)
Preheat your oven to 375. In a medium bowl, sift together the flour, baking powder, and salt. If you're using cheese, spices, herbs, or other add-ins, mix them in now. Add the yogurt and milk bit by bit and mix gently until incorporated. You want to use a mixing technique that is similar to cutting in butter (the idea is to keep the dough crumbly, so your aim is not to make it one homogenous ball). Turn the dough out onto a floured surface and gently knead it together. Do not overwork the dough! The best way is to fold it over and over onto itself and press down to work it together (like you would making puff pastry). Roll it into a flattened disc, about 2 inches high (you can size them to your liking -- I prefer higher, fluffier biscuits). Using a biscuit cutter, punch out rounds until you have no dough left. Place them on a parchment lined baking sheet. Sprinkle biscuits with coarse or flaky salt and bake for 12-15 minutes (start checking at 10 minutes). Take them out when they are just barely golden brown.
Lorelle S.
June 17, 2017
Sarah says add baking soda, but recipe says baking powder...which is it?
Lorelle
Lorelle
Sarah J.
June 17, 2017
It should be powder! https://food52.com/recipes/31127-yogurt-biscuits Sorry about that!
Patti
June 17, 2017
There is a link to the recipe in the narrative above: where it says "ace recipe" by Posie Harwood.
cindy_perkins_marlow
June 17, 2017
What an adorable pair of bakers! Recipe is intriguing enough for this 'biscuit gal' to give it a try.
Bonnie S.
June 17, 2017
Checking out the comments on here, there is a lot of negative people on here, and they probably wouldn't make it to begin with. So, Siggi, just overlook them bad attitudes, bad somehow spread better than good! You guys did a remarkable job! Thank you again....
lydia.sugarman
June 17, 2017
Just because someone has a criticism doesn't make them negative people or mean we have bad attitudes. Making the additional assumption that they/we wouldn't make the recipe anyway is faulty logic. We're annoyed because we're looking for the recipe to make the biscuits and they make it unnecessarily difficult. Generalizations are nearly always dangerous and invalid.
Bonnie S.
June 17, 2017
I watched it one time, enjoyed the recipe. I will make it! Ty both, you did an excellent job, and how pretty!!! 😋🤗
cwmartin
June 17, 2017
I don't watch videos for recipes. Thought there would be a print version listed. I'm a southerner and yougurt is very similar to buttermilk...but biscuits take fat. Was just curious because l buy lots of plain yogurt
lydia.sugarman
June 17, 2017
Hi, 'plain" simply refers to the flavor, not the fat content. There are plenty of full fat yogurts in the dairy case. Trader Joe's even has a Cream Line yogurt that has a layer of full-fat cream on top to be stirred in to combine. So, just look for something that isn't labeled low-fat or fat-free.
MMM
June 17, 2017
Different recipe!
Both might be good but the ingredients are different, the amounts are different and the baking temp and time are different.
I'm bored with this.
Both might be good but the ingredients are different, the amounts are different and the baking temp and time are different.
I'm bored with this.
MMM
June 17, 2017
I too backtracked several times to write down the recipe, and several more times to try to clarify the ingredients. She tells him to add the soda and salt and the "bubble" says baking powder and salt. Hmmm What else is off?
Olwyn P.
June 17, 2017
OMG. Ever heard of toking things up fro yourself people?? For everyone complaining about not finding the recipe, or having to backtrack 4 timesI googled Siggi's yogurt biscuits and in literally one.. two... seconds here is was. http://siggisdairy.com/recipe/skyr-biscuits/
My goodness!! I hope you are more curious and not relying on being spoon fed in other matters of you life.
My goodness!! I hope you are more curious and not relying on being spoon fed in other matters of you life.
lydia.sugarman
June 17, 2017
Curb your exasperation. It isn't unreasonable to expect a clear link at the bottom of an article to the recipe being featured. In addition, there's usually an icon at the top to print a recipe. What's unreasonable is having to resort to doing a Google search to find a recipe that should be on the effing original webpage! Sure there's a hyperlink for "ace recipe" at the top but it doesn't stand out. None of what they did on this page could be considered 'best practices' for a recipe website. Otherwise, what's the point of the website?
terri
June 17, 2017
@lydia.sugarman: In any case, the recipe you link to isn't correct. Recipe above does not call for butter, just flour, milk, yoghurt, baking powder, and salt. The ace recipe embedded in the article is the one referred to.
Debra G.
June 17, 2017
Martin, it isn't a waste of time to visit this site. It is probably one of the prettiest food sites there is. I have also purchased their book and lovely kitchen items.
lydia.sugarman
June 17, 2017
All nice, but when the whole article is supposedly about a recipe on a *cooking* website and people cannot easily find the darn recipe, then it's a major fail. And, honestly, after being a very early subscriber to this site and participating in potluck dinners with each of the principals on their west coast trips to promote their books (which are largely, created from the contributors' recipes), I'm really kind of getting fed up with all the over-priced "lovely kitchen items" that are being constantly marketed to justify all the valuation of the site.
lydia.sugarman
June 17, 2017
Seriously, could you just do your readers the courtesy of providing the recipe? Even if it's just a link at the end of the required viewing of the video. Really, do you expect people to have pen and paper handy to take notes? I'm so annoyed at the poor UX.
AnneB
June 17, 2017
Think you could have made it more difficult to even check out the recipe? The ingredients flashed by before I even realized they were being shown in little bubbles. Booooo.
FS
June 15, 2017
Siggi's yoghurt isn't bad, but I add sugar (horrors!) to it, otherwise it's a bit flat.
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