work out in the kitchen + greek yogurt biscuits

by Chen

I thought I would not try to bake without turning on my stand mixer. But I was wrong.

The difference between hand-made and machine-mixed dough could be more than how much exercise needed. I didn’t realize that until this morning when I found myself too lazy to set the stand mixer up. Maybe I should go retro, at least once?

I pulled out the largest mixing bowl and start to follow the old-school way. Boom! The biscuits turned out to be super flaky on the outside while moist and soft in the center. It might be because that there was no over-mixing when doing by hand and the Greek yogurt contributed to the better texture. Anyway, they were worth the work and mess I made.

greek yogurt biscuits
Makes 16

2 1/4 cups all-purpose flour
1/2 tsp salt
1 tsp sugar
1 tbsp baking powder
1/4 tsp baking soda
1 stick cold butter, diced into cubes

1/2 cup milk, plus more for brushing the biscuits
1/2 cup plain Greek yogurt
1 egg, beaten

cornmeal to sprinkle on the baking sheet

Preheat the oven to 425F. Line a baking sheet with foil and sprinkle with cornmeal.

Stir milk, yogurt, and egg together in a small bowl until smooth and set aside.

In a large bowl, whisk together flour, salt, sugar, baking powder, and baking soda. Use a fork to cut in cold butter until the mixture becomes pea-sized crumbs.

Pour in the milk mixture and stir until the dough just starts to come together. It will be a little wet and lumpy, which is fine.

Turn the dough onto a floured surface. Shape it into a 1/2 inch thick rectangle (Do NOT knead it) and fold the left and right 1/3 part into the center. Turn the dough over. Do the folding twice more, and this will result in layered biscuits. After folding, shape it, again, into 1/2 inch thick rectangle. Cut the dough into 8 squares, then cut each into two triangles.

Transfer the biscuits to the prepared the baking sheet and brush the top with milk. Bake until the biscuits are golden brown, about 15 minutes. Serve warm.