Quick, yummy, yogurt drop biscuits can be customized any way you want…
Preheat the oven to 425 degrees F (220 degrees C). Grease a baking sheet.
Mix flour, sugar, baking powder, and salt together in a large bowl. Add yogurt and buttermilk and mix, adding more buttermilk if needed, until batter is wet, shiny, and sticky.
Drop 1/4 cup-sized mounds of batter onto the prepared baking sheet at 1-inch intervals.
Bake in the preheated oven until lightly browned, 10 to 15 minutes.
Per Serving: 102 calories; protein 3.6g; carbohydrates 20.3g; fat 0.6g; cholesterol 1.6mg; sodium 284.9mg.
The quality of the flour could make a real deal to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal bread , which doesn’t always rise as well as white bread.
To made this in a breadmaker , add all the menus to your breadmaker and follow the makers instructions.
A dough’s first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then finish it off the next day.