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Probably my earliest memory of baking with my 'Grandmommy':

Her soft and veined hands with a big ring, all covered in flour. Me on the counter in my nightgown, watching her press a water glass into the dough--the pleasing "phumf" sound of it going down and through to make a perfectly round biscuit. The glory of the risen puffs coming out of the oven and the steam when pulled apart...

I have made many biscuit recipes, but this is one of my favorites. I think you'll love it too.

Swap the cinnamon for a handful of raspberries to make raspberry butter...

Notes: Yogurt is plain, non-Greek.


Ingredients: 2 1/4 all-purpose flour, 2 1/2 tsp. baking powder, 3/4 tsp. sea salt, 2 tsp. sugar, 1 cup heavy whipping cream + extra for brushing, and 1/2 cup yogurt. For the cinnamon butter: 3/4 stick softened butter, 1 1/2 tbsp. powdered sugar, 2 tsp. ground cinnamon, and a pinch of sea salt.

Makes about 9 biscuits.

1. Preheat the oven to 425* F and line a baking sheet with parchment paper. 2. Whisk together the flour, baking powder, sea salt, and sugar in a large bowl. 3. Make a well, and add the yogurt and cream to the center. Gently work into the dough with a wooden spoon until the dough begins to form a ball and come together. 4. Drop the dough onto a lightly floured surface and press together to make a disk. Flour a rolling pin, and roll to 1/2 inch thick. 5. Dip a 3-4 inch glass into flour and cut out biscuits. Gather up dough scraps, bring them together, and roll again until all the dough is used. (You might end up with a baby biscuit at the end--chef's treat!) 6. Brush biscuits with a little cream and bake for 11-13 minutes until lightly golden. 7. Meanwhile, make the cinnamon butter by beating the butter in a bowl until loose. Stir in cinnamon and powdered sugar.

#yogurt cream biscuits #yogurt cream biscuits recipe #cream biscuits #yogurt cream biscuits with cinnamon butter

1 commentaire

Roan Wallace
Roan Wallace
28 août 2022

How do you store leftovers

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