Black Pepper Yogurt Biscuits with Pimento Cheese, Country Ham and FAGE Total



2 cups all-purpose flour

2 tsp baking powder

½ tsp baking soda

6 tbsp cold unsalted butter, cut into small pieces

½ cup plus 2 tbsp FAGE Total 5%, very cold

⅓ cup plus 2 tbsp cold Whole milk

1 tsp coarsely ground black pepper

Optional: ½ tsp salt

Pimento Cheese

1 cup coarsely grated white cheddar cheese

1 cup coarsely grated yellow cheddar cheese

4 piquillo peppers, finely diced, or ¼ cup finely diced roasted red peppers

⅛ tsp cayenne powder (or more if you like it spicier)

¾ cup FAGE Total 5%

½ tsp salt

¼ tsp finely ground black pepper

¼ pound thinly sliced country ham

  1. Preheat oven to 450°F.
  2. Combine flour, baking powder and baking soda in a large bowl. Once dry ingredients are mixed, add cold unsalted butter and combine until ingredients form a dough mixture. Stir together ⅓ cup of the milk and ½ cup of FAGE Total in a separate small bowl and whisk until smooth. Add the milk and FAGE Total mixture to the dough mixture in the large bowl, and gently fold to combine.
  3. Scrape the dough onto a lightly floured counter. Pat the dough into a rectangle about ¾-inch thick. Use a 2-inch round cutter to cut out the biscuits. Press together the scraps of dough, and repeat process to make 6 to 8 biscuits. Put the biscuits on a baking sheet lined with parchment paper.
  4. Mix together the remaining 2 tablespoons of FAGE Total and 2 tablespoons of milk in a small bowl. Brush the tops with the remaining milk and FAGE Total mixture and sprinkle with the black pepper. Bake the biscuits for 12 minutes or until lightly golden brown.
  5. Whisk together the cheese, peppers, cayenne powder, FAGE Total, salt and pepper in a medium bowl until combined.
  6. Optional: Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
  7. To serve: Slice biscuits in half, put a dollop of the pimento
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