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Categories:
all-purpose whole wheat flour sugar baking powder salt butter Cheddar cheese green onion yogurt milk egg milk
Viewed: 94 - Published at: 3 years agoIngredients
- 1-3/4 cup All-purpose Flour
- 1/2 cups Whole Wheat Flour
- 1/4 cups Wheat Germ
- 2 Tablespoons Sugar
- 4 teaspoons Baking Powder
- 1 teaspoon Salt
- 1/2 cups Chilled Unsalted Butter, Cut Into 1/2" Cubes
- 1 cup Sharp Shredded Cheddar Cheese
- 1/2 cups Thinly Sliced Green Onion (green Part Only)
- 1/2 cups Plain Non-fat Yogurt
- 1/2 cups Milk
- 1 whole Egg, Beaten
- 1 Tablespoon Milk
Method
- 1) Preheat oven to 375F. Foil line a cookie sheet, set aside.
- 2) In a large mixing bowl, combine the flour through the salt on the above list and then whisk to blend.
- 3) Add the cubed butter pieces to the flour mixture. Use your hands to work the butter into the dry ingredients until there are no large pieces of butter. The flour should resemble cornmeal.
- 4) Add the cheddar cheese and green onions, stir to blend. Make a well in the center of the ingredients.
- 5) Whisk the yogurt and milk together. Dump into the center of the flour mixture. Mix with a fork until the dry ingredients are moistened. Dump onto the counter. Bring all ingredients together with your hands, knead a few times to make a dough. Dust the counter with a small amount of flour if the dough is too sticky.
- 6) Roll out the dough to 1/2" thickness. Using a 3" biscuit cutter, cut out as many biscuits as you can. Place them on the cookie sheet 1" apart. Put the scraps together trying not to handle too much and cut out as many as you can. Pitch the scraps.
- 7) Beat the egg with the milk. Brush the tops of the biscuits with the egg wash. Bake for 14-17 minutes or until the biscuits are golden and set.
- Makes 12-14 biscuits. Serve with butter and honey. Yowza!
- * No yogurt? Substitute 1 cup of milk with 1 teaspoon vinegar or 1 cup of buttermilk.
