It’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.
- 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
- Preheat oven to 450º. Line baking sheet with parchment paper or use non-stick cooking spray.
- 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.
- 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.
- Bake for 15-20 minutes or until golden.