- 2 cups all purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 6 tablespoons very cold butter, cubed
- 3/4 cup plain nonfat Greek yogurt
- 1 egg
- In the bowl of an electric mixer, mix together flour, baking powder, salt and sugar.
- Using the paddle attachment, mix in cold, cubed butter until you have a crumb mixture. If you don’t have a paddle attachment, you can cut in the butter with a pastry cutter or two forks by hand. You want to keep little pea sized clumps of cold butter in your dough because this will create little air pockets in the biscuits as they bake and make them nice and fluffy.
- In a separate small bowl, beat the egg and then stir in the Greek yogurt.
- Add the egg and yogurt to the dry ingredients on low speed until a dough ball forms and pulls away from the edge of the bowl.
- On a lightly floured surface, knead the dough about ten times.
- Roll out the dough to 1 inch thick. Using a 3 inch round cutter or the rim of a glass, cut out biscuits and place them on a Silpat lined or greased baking sheet.
- Bake at 400 degrees for 15 minutes. The tops of the biscuits should be golden brown.
- Serving Size: 1 Biscuit
- Calories: 224
- Sugar: 3.9g
- Sodium: 309mg
- Fat: 9.6g
- Saturated Fat: 5.7g
- Unsaturated Fat: 3.1g
- Trans Fat: 0.3g
- Carbohydrates: 28g
- Fiber: 0.8g
- Protein: 6.3g
- Cholesterol: 47mg