Cast Iron

not my mama biscuits

May  2, 2017
4 Ratings
Photo by Fatimah
  • Serves 12 biscuits
Author Notes

flaky, buttery biscuits made with yogurt mixed with milk for when you don't have buttermilk on hand, which i never do. this gives you the same tenderness as found in the southern classic. —Fatimah Steele

What You'll Need
  • 2 1/2 cups flour
  • 2 tablespoons baking powder
  • 1/4 cup yogurt
  • 3/4 cup milk
  • 1 teaspoon salt
  • 1-2 teaspoons sugar or honey
  • 1/2 cup butter,cold
  1. whisk together the flour, baking powder and salt. work in the butter until pea-sized. stir together the yogurt and milk and add it to the flour mixture along with the sugar or honey, stir until dough forms. on a lightly floured surface flatten into a rectangle, then fold like a business letter, repeat 3-4 times. on the last turn roll out and cut out your biscuits being careful not to twist. place biscuit rounds in a cast iron skillet and brush with milk. bake at 425F for about 15 minutes or until golden.

See what other Food52ers are saying.

  • Patricia Lentini
    Patricia Lentini
  • judy

2 Reviews

Patricia L. July 21, 2018
Can I substitute almond milk here?
judy May 29, 2017
Well finally. I came very late in life to making " buttermilk biscuts". Note the quotes. I simply make hockey-pucks. but over the last couple of years I have gegun to ge the hang of it--mostly it is the light touch. I watched my sons' girlfriend (from Georgia) make some over the last Christmas holiday. She breezed in. Noted that I wanted to make biscuits. She said she knew how--so of course I let her take over. She said she didn't make them as well as her Mamma, but she'd give it a try. I just watched as these magically came together in a few seconds. Of course we had buttermilk, which I had bought for my effort. Now I have tried them several times since without too much luck. Not as heavy. But there is always all that leftover buttermilk that goes in the trash eventually, because I don't really know what to do with it--not being a southern gal. So now I will give these a try, using the techniques I gleaned from this young lady. I always have yougurt, and of course it is cultured. What a great idea! Thanks