I’ve always adored biscuits but this was my first time making them and I have a feeling it’s going to turn into a regular practice. I hate the word 'biscuit', though. It's unpleasant to me and I feel it somehow trivializes the delight it's meant to represent.
These biscuits are great with a bit of honey butter, or alongside your favorite Sunday Soup ; )
For this, I used Keroun’s delicious 2% yogurt.
I used two different flours but using all all-purpose would also be okay.
1 c whole wheat pastry flour
1 1/4 c all-purpose flour
1 tbsp baking soda
1 tbsp baking powder
1 tsp salt
1 tsp sugar
3 oz cold unsalted butter
1 c low-fat yogurt
3 strips cooked, crispy bacon, crumbled
3 oz Muenster cheese, cut into 1/4” cubes
2 tbsp heavy cream
In a large bowl, combine the dry ingredients. Grate in butter and cut in with hands, until mixture resembles coarse meal. Add yogurt, bacon and cheese, mix with hands. Do not overwork. Dough should be slightly sticky. Turn onto floured surface and shape into 1”-thick disc. Cut out rounds, using a 2” biscuit cutter. Place on non-stick baking sheet, 1” apart. Refrigerate for 30 min.Preheat oven to 425F. Brush biscuits with cream and bake for 10-12 min, until golden brown.