How to make it

  • Preheat over to 375°F.
  • In a large bowl, sift together dry ingredients.
  • Add oil and yogurt and mix well.
  • Place dough on a board and knead until smooth. Roll out to an inch thickness and cut with a 2-inch biscuit cutter.
  • Place biscuits on a cookie sheet and bake for 10-12 minutes or until brown on top. Serve hot.

Reviews & Comments 5

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    " It was excellent "
    aartip13 ate it and said...
    These were so easy and really good! Mixed 1/4 part wheat flour and reduced the salt - perfect!!!
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    " It was just okay "
    takopoly ate it and said...
    These were very easy to make, but they were too salty for my taste. Next time I'd halve the salt.
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  • cooky 3 years ago
    Sim1, these bake at 375. I never thought about using a flavored yogurt; that's intriguing!
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  • sjm1 3 years ago
    I just tried it - used vanila flavored yogurt, since I had some in the fridge. it made the biscuits taste like baked pancakes!

    By the way - recipe should probably say what temp oven should be at. Since this was biscuits, I ran the convection oven at 450, seemed to work fine. ... not sure what would be best in a conventional oven.
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    " It was excellent "
    TeaBiscuit ate it and said...
    Just made a batch of your biscuits - fabulous! I did follow Caromeow's change of adding whole wheat flour. I think this is the easiest, nicest biscuit recipe I've come across. Thanks for sharing! :-)
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  • caromeow 5 years ago
    I just tried this recipe, since I had some yogurt lying around and I never like to use shortening. They are delicious! I actually used 1.5 cups of white flour and .5 cup of whole wheat flour to make it a bit healthier. I do think it might be better with a little bit less salt. Probably just half a teaspoon would suffice.
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  • cooky 7 years ago
    Just to give credit where credit is due, my friend Edensong shared the Yogurt recipe - and you're right, it does sound easy.
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  • 24thesweed 7 years ago
    I plan to try this recipe as well as, your recipe for yogurt. I have never made yogurt, however, your recipe sounds simple enough for me to try it. Thanks for sharing it.
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