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Instead of sour cream biscuits, I like to make Greek yogurt biscuits.
Makes 12 biscuits
New quantity:
Total time: 30 minutes
Prep: 15 minutes
Cook: 15 minutes
Ingredients
2 cups all-purpose flour
2 teaspoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup plain, low-fat Voskos Greek yogurt
1/2 cup reduced-fat milk
Directions
1. Preheat oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
2. Whisk together the flour, sugar, baking powder and salt. Add the yogurt and ¼ cup of the milk and stir with a wooden spoon until dough forms. Transfer to 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, until dough is smooth (it will be fairly sticky).
5. Quickly (so that the baking powder won’t lose its potency) roll out the dough, using a floured rolling pin on a floured counter, 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
Calories 98.4
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
