Cast Iron

not my mama biscuits

May  2, 2017
3.8 Stars
Photo by Fatimah
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

  • Serves 12 biscuits
Ingredients
  • 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
In This Recipe
Directions
  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.

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  • Patricia Lentini
    Patricia Lentini
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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