Full Recipe
Author
Stella Parks | 2018-03-02
Description
No buttermilk? No problem! These biscuits bake up tender, fluffy, and golden brown thanks to plain yogurt, which keeps them wonderfully thick and moist as well.
This patting/folding process takes the place of kneading, developing gluten in the dough in a very quantifiable way while also incorporating a few rough layers. [Video: Vicky Wasik. Technique: Stella Parks]
Pat the dough until it's 3/4-inch thick, then cut however you like. Gather and gently knead the scraps to pat/fold/roll once more. [Video: Vicky Wasik. Technique: Stella Parks]
After adding the yogurt, the mix will seem crumbly and dry, with pockets of flour lurking at the bottom of the bowl. This is perfectly normal, so resist the temptation to add more liquid. [Video: Vicky Wasik. Technique: Stella Parks]
