1 ¾ cups all-purpose flour
1 tsp sugar
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
8 tbsp unsalted butter, diced
1 cup FAGE Total 0%
¼ cup fresh dill, finely chopped
¼ cup heavy cream, to taste
- Combine first six ingredients in the bowl of a stand mixer with paddle attachment. Add diced cold butter, and mix into the dry ingredients, using slow to medium speed until the butter is worked down into small pea sized bits. Stop mixer. Add yogurt and dill. Slowly mix together until just combined.
- Turn out onto a floured board and mix by hand until last floury bits are combined. Roll out dough to about ½” thickness. Using a 2” cutter, cut out biscuits and place on parchment paper lined baking sheet. Place baking sheet in freezer.
- Preheat oven to 400 degrees F. When oven is ready, remove biscuits from freezer and brush tops lightly with heavy cream.
Bake for 16 – 18 minutes, rotating baking sheet after 10 minutes.
<br> <br>Additional Notes: Recipe created by Edward Magel on behalf of FAGE Total Greek Yogurt. Photo by Yder Laya.