We don’t do a lot of breads in our household. Mostly, it’s because we often try to limit the number of grains we eat to roughly 2-3 servings per day (the rest of our diet consists of fruits, veggies, nuts and legumes, but that’s for another post). And when we do have breads, it’s usually a sprouted grain bread like the Alvarado Street Breads and the Ezekiel 4:9 Breads. I never feel guilty about those! But every once in awhile, I get a hankering for drop biscuits. They were a staple in my household when I was a kid. My mom used to make all kinds: plain, cheese, herb, and cinnamon and sugar. I adored them all. But let’s face it: they may be natural, but they aren’t exactly healthy. Nonetheless, yesterday’s post about Vegan Cream of Broccoli Soup got me craving drop biscuits.
So, I decided to experiment a bit to come up with a healthy-ish version of Greek Yogurt Drop Biscuits. And, based on the ingredients I had on hand, I actually came up with two variations. Spoiler alert: neither one is vegan or gluten-free. Sorry. But, they ARE tasty, very quick to make, all natural, and, as I said, healthy-ish.
Greek Yogurt Drop Biscuits
Equipment
- Oven
- large bowl
- Cookie Tray
- Parchment Paper
- ice-cream scoop (optional)
Ingredients
- 2 cups all-purpose flour
- 2 cups Greek yogurt
- 1 TB baking powder
- ½ tsp salt
- 3 TB melted butter (optional)
Instructions
- Pre-heat oven to 400°F.
- In a large bowl, whisk together the dry ingredients (flour, baking powder and salt).
- Add the Greek Yogurt and the melted butter to the dry ingredients.
- Mix together until crumbly, then kneed with hands for a couple minutes to form a large ball of dough.
- Line a baking sheet with parchment paper.
- Use the ice-cream scoop to scoop 12 balls of dough onto the parchment paper.
- Bake at 400°F for 15-20 minutes.
Notes
Feel free to add various ingredients to make different variations of these drop biscuits. I can only imagine how tasty some shredded sharp cheddar cheese or some cinnamon and coconut sugar would be if added! Happy baking!