Happy (belated) American Thanksgiving, Black Friday, and Long Weekend!
I apologize that I didn’t get this recipe out to you in time for any Friendsgivings potlucks or family dinners you might have had. But if it makes you feel better, I almost regretted bringing these biscuits to a Friendsgiving potluck, because I wanted to save them all for myself instead š
I took a 3 ingredient biscuit recipe and ended up making it ahem…more complicated. But the little extra effort is worth it. Ā The star of this recipe (yogurt) makes this batch taste different than your plain old buttery biscuit but they have all the essentials of a star batch: Moist on Ā the inside, a little crumbly and crisp on the outside.
Even more, these pretty ones are sizzling with flavour: The shishito peppers add a kick but offer less fire than say, jalapenos, though you could certainly turn it up a notch and sub in spicier peppers. But even if you get the odd mouthful of spice, the cheesy bready surroundings will round it out.
INGREDIENTS:
Makes 12 relatively large biscuits.
- 1 2/3 cup plain yogurt
- 2 1/4 cup all purpose flour
- 1/2 tsp salt
- 3 tsp baking powder
- 1/2 cup grated cheese (I used extra sharp cheddar)
- 3 tbsp shishito peppers, finely chopped (I left the seeds inside but you can remove them for less spice, more flavour)
- Splash of almond milk (literally). Or other milk substitute of your choice.
- 1 tbsp olive oil
INSTRUCTIONS:
- Preheat oven to 450 F.
- In a large mixing bowl, add yogurt, salt, baking powder.
- Slowly add in flour, quarter cup at a time, mixing well. But don’t overmix yet; it’s OK if the dough is a bit lumpy.
- Fold in cheese and pepper, making sure that the flavours are well distributed.
- Add in a splash of almond milk (literally!) and olive oil, folding in these final ingredients into the dough. By now, the dough should be well mixed but relatively goopy (a technical term) and sticky.
- On a greased cookie sheet, drop small lumps of batter into the shape desired. I used a 1/4 cup measure since the dough is quite sticky, and the cup measure helps achieve more consistency in shape.
- Bake for 12-15 minutes or until biscuits are lightly browned.
- Allow to cool for a few minutes and serve.