Gold Medal® Classic Biscuits

2 cups all-purpose flour
1 tbsp sugar
3 tsp baking powder
1 tsp salt
1 stick of Nucoa (cold, not melted)
1/2 cup plain yogurt*
1/3 cup water

Preheat oven to 450 degrees

Place parchment onto cookie sheet

in a medium mixing bowl, carefully measure out all of the dry ingredients. With a wire whisk, blend them together. Add stick of Nucoa into bowl and with a pastry blender, cut into the flour until pea size. Scrape the blade off as needed.

In a drinking glass, add yogurt and water and mix with whisk. Add to dry ingredients. With a large wooden spoon, blend until just incorporated. Fold onto parchment. Pat down until 3/4 inch thick. With a 2 1/2 inch round biscuit cutter, cut 6.

Bake in a 450 degree oven for 13 minutes until slightly brown. Remove from sheet immediately. Makes 6 large biscuits.

* I used yogurt in this recipe in order to obtain a higher rise. Due to the cultures that make the yogurt, much of the lactose is gone.

Click here for the original recipe.

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