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.
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:
| 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
Here's a link to the recipe again: https://food52.com/recipes/31127-yogurt-biscuits
At this point, I don't even care about any comments, including yours. I'm terrifically disappointed in the way Food52 has 'evolved.'
Typically, the Food52 recipes are wonderful but this recipe is off the mark.
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
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.
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