Instead of sour cream biscuits, I like to make Greek yogurt biscuits. Despite being very low in fat, they’re tender and fluffy. Very good with just a pat of sweet butter, or a little jam.
Makes 12 biscuits
Total time: 30 minutes
Prep: 15 minutes
Cook: 15 minutes
2 cups all-purpose flour
2 teaspoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup plain, low-fat Greek yogurt (I use Voskos)
1/2 cup reduced-fat milk
1. Preheat oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder and salt. Add the yogurt and 1/4 cup of the milk and stir with a wooden spoon until dough forms. Transfer to a lightly floured counter top.
3. Add up to 1/4 cup more milk, and just until a dough forms, to the floury bits that were left in the bowl. Add this dough to the dough on the counter.
4. Knead a few times, just until dough is smooth. It will be fairly sticky.
5. Quickly, so that the baking powder won’t lose its potency, roll the dough out, using a floured rolling pin, to 1-inch thick. Cut into 3-inch rounds. I used a biscuit cutter, but a floured drinking glass is fine.
6. Place 1-inch apart on the prepared baking sheet:
7. Bake 15 minutes, until golden brown. Serve immediately, with butter, honey and jam.
Nutrition per biscuit
Total Fat 0.8 g
Saturated Fat 0.4 g
Cholesterol 2.1 mg
Sodium 229.6 mg
Total Carbohydrate 18.1 g
Dietary Fiber 0.6 g
Sugars 2.0 g
Protein 4.4 g
Weight Watchers Points Plus: 3 points