Dill is one of my favorite flavors for Spring. I love adding it to salads, gremolata and cornbread.
I found this recipe during one of my late night searches while I was hanging out with this little guy. The texture was my favorite part. The yogurt gave a great snap to the biscuit as well as an acidic note. Very tasty and easy to make!
Yogurt Dill Biscuits
adapted from www.fageusa.com
1 ¾ cups whole wheat flour
1 teaspoon Sugar
1 ½ teaspoons Baking powder
½ teaspoon Baking soda
½ teaspoon Salt
4 ounces unsalted butter, cut into small dice
1 cup FAGE Total 0% Yogurt
¼ cup Fresh dill, finely chopped
Combine first five ingredients in the bowl of a stand mixer with paddle attachment. Add diced COLD butter, and mix into the dry ingredients, using slow to medium speed until the butter is worked down into small pea sized bits. Stop mixer. Add yogurt and dill. Slowly mix together until just combined.
Turn out onto a floured board and mix by hand until last floury bits are combined. Roll out dough to about ½” thickness. Using a 2” cutter, cut out biscuits and place on parchment paper lined baking sheet. Place baking sheet in freezer. Preheat oven to 400 degrees.
Bake for 16 – 18 minutes, rotating baking sheet after 10 minutes. Enjoy!