I was making a chicken pot pie and only had enough crust for a bottom. Sometimes i'll save the crust for a top only but I decided to use it as a bottom and play around with a biscuit for the top. I wanted to reduce the saturated fat and not use butter. Although I wanted that buttery, flaky biscuit, I know it's not the healthiest way to go. I hoped the addition of the yogurt would work like buttermilk and have enough acidity to help leaven with the baking soda and powder. This recipe could possibly be done gluten free with a different type of flour but I havent tried it yet.
After baking the biscuits on a baking sheet, I transferred these to the top of the pot pie, which I had already cooked with foil on top (in lieu of the crust).
Since this made 8 biscuits, we had some for breakfast the next day and then even the next day after that and they were still really good and flavorful! I did not miss the butter and there was still plenty of airy flakiness. These could be made ahead of time but they are super simple and quick to make on the spot.
I am sure there are lots of versions of this recipe out there on the internet but here goes my version. —Essentialchef
All purpose flour
extra virgin olive oil
1 % milk
Greek nonfat yogurt
In This Recipe
Preheat oven to 350.
Measure and whisk your dry ingredients.
Add the olive oil, milk and yogurt and stir until just incorporated, making sure all the flour is mixed in. Do not overmix, I still saw clumps of what looked like yogurt and it still baked really nice.
Drop onto a foil or parchment lined baking sheet and bake for 10-15 minutes. Check after 10 minutes to watch for browning.