I never have buttermilk on hand when I want homemade flaky Southern biscuits. This one ingredient makes a perfect substitute.
Prep: 45 mins
Cook: 15 mins
Yields: 6-8 biscuits
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 teaspoon sugar
2 tablespoons butter
2 tablespoons shortening
3/4 cup plain Greek yogurt
1/4 cup milk
2 tablespoons melted butter
kosher salt to finish
1In a medium bowl, combine the first 5 ingredients. Add in the butter and shortening and mix together with your hands, until it is incorporated.
2In a small bowl, whisk together the Greek yogurt and milk. Add it to the other bowl, and combine with your hands.
3Dump the dough onto the counter. Do not knead it. Press the dough together into disc about 1-inch thick. Using a glass or two-inch biscuit cutter, cut out 6-8 circles. You can press the edge pieces together to reform the disc, as needed. Place the biscuits onto a lined baking sheet. Refrigerate for 30 minutes.
4Heat the oven to 375 degrees. Brush the biscuits with melted butter and a sprinkle of salt and bake for 12-15 minutes, until golden on top.
You can also bake these on the grill over indirect heat. To bake in a 12-inch Dutch oven, place 20 briquettes on the lid and six under the oven.
You can add chopped fresh herbs or 1/3 cup shredded cheese to the batter for a little variety.
I love homemade flaky, Southern biscuits with grilled steak or sandwiched with leftover barbecue and a fried egg.