Greek Yogurt Asiago and Chive Biscuits

Greek Yogurt Asiago and Chive Biscuits

greek yogurt asiago and chive biscuitsIt’s official. I’m addicted to Greek yogurt. And while most people love it for breakfast with granola and such, I prefer to bake with it. Sure, Greek yogurt is health food to the max and has lots of redeeming nutritional qualities, but I like it best for what it does to my baked goods. Magical things.

Old fashioned Southern biscuits are the bomb. But whenever I make them I have to scramble to the store to pick up buttermilk. Unfortunately I cannot find buttermilk sold in convenient pint sized packaging. Nope, I usually find it in much large quantities than I need. This of course leads to wasted buttermilk because I can’t use it up fast enough. Curdled buttermilk is not a good thing.

But what I’ve found is that Greek yogurt works perfectly as a substitution for buttermilk in biscuits. We always have some in the fridge and I don’t have to worry about it going bad.

How does Greek yogurt taste in a biscuit? Well, I daresay you won’t notice it at all. Primarily it’s there to make a tender crumb. Sure it gives the biscuit a bit of tang, but  no one will be able to pinpoint where that tangy flavor comes from.What they will notice is a very light and fluffy biscuit. And that is the direct result of using Greek yogurt.

These Greek Yogurt Asiago and Chive Biscuits are also incredibly tangy from the Asiago cheese, a full one and a half cups worth of grated tangy goodness. Not to mention the generous handful of freshly snipped chives which makes these biscuits all the more fantabulous.

Asiago chive and Greek Yogurt Biscuits

asiago and chive biscuits

chive and asiago biscuitsThese biscuits are perfect just the way they are straight out of the oven. I’d serve them with just about anything. Nothing extra needed. Not even a pat of butter. Seriously, they are pretty amazing.

IMG_9052On the off chance you have some leftover biscuits the next day…odds are not good..then might I be so bold as to suggest splitting one open and placing a fried egg on top?

egg sandwichAnd maybe a slice of cheese? A melty piece of Provolone would do the trick quite nicely. You just might want to double the batch to make darn sure you have leftover biscuits.

Greek Yogurt Asiago and Chive Biscuits
 
Author:
Recipe type: bread
Cuisine: American
Serves: 8
Prep time:
Cook time:
Total time:
 
Tender Southern style biscuits full of flavor from Greek yogurt, asiago cheese and chives.
Ingredients
  • 2 cups flour
  • 4 tsp baking powder
  • 1 tsp salt
  • 2 Tbsp butter
  • 2 Tbsp shortening
  • 1 cup Greek yogurt ( I used Chobani non-fat)
  • 1½ cups Asiago cheese, grated
  • ¾ cup plus 2 Tbsp milk
  • ½ cup fresh chives, chopped
Instructions
  1. Preheat oven to 450º. Line baking sheet with parchment paper or use non-stick cooking spray.
  2. In a large mixing bowl combine flour, baking powder and salt. Using the tines of a fork or pastry cutter, cut in butter and shortening until the flour mixture resembles coarse peas.
  3. Fold in Greek yogurt, asiago cheese, milk and chives. Mix just until incorporated. Pour out onto a floured surface and pat into a 11/2" thick slab. Using a biscuit cutter, cut into circles and place on baking sheet.
  4. Bake for 15-20 minutes or until golden.

Comments

  1. Anonymous says:

    Great recipe Melanie! I have always loved a good, moist, hot biscuit that is cheesy (yes, Red Lobster comes to mind!). I think the combo of the Greek yogurt, Asiago cheese and chives is perfect! I can’t wait to try these!! Your pix are incredible!

  2. Oh, holy yum! Those look ahhhhmazing! I may – no, I have to make a trip to the grocery store for ingredients tomorrow morning.

  3. MMM these look so good!

  4. I can’t begin to imagine how fluffy these are! Greek yogurt is my new love.

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