I think my sister in law loves me. But, she gave me this recipe, so she may or may not have my best interests at heart.
Seeing as how I tend to slather these babies up with butter and honey and don’t-blink-or-you’ll-miss-another-one-going-down-my-piehole.
See, they’re undeniably habit forming.
I like ’em hot. Cold. With butter. With sausage gravy. Alongside some soup. Just plain. The list goes on.
Don’t believe me? Try ’em. I double-dog dare you.
Ready for the low-down?
Start with sifting 2 cups of all purpose flour with 1 tablespoon of baking powder, 3/4 teaspoon salt, and 1/2 teaspoon baking soda.
Now grab some butter (no margarine, pretty please with a cherry on top. It’s not the same, and you’ll hate yourself if you do.) You need 5 tablespoons of authentic, unsalted butter. You can thank me later.
Now cut the butter up into teeny tiny pieces, either with a pastry cutter (pictured) or two table knives. When it’s all done, the flour-butter mixture will resemble course sand.
Now, for the secret weapon. (Drumroll, please.) Grab one cup full of plain yogurt, and dump it into the butter-flour sand stuff.
Stir it around a bit until it’s a rough dough, and then dump it out on your clean counter.
Knead it around a little, but don’t overdo it.
Pat it into a rough 1″ thickness and go hog wild with your biscuit cutter (I use a tomato sauce can with both ends cut out.)
Now, put ’em on a cookie sheet, and bake them at 375 F for about 12-15 minutes, or until golden and lovely and irresistible.
Butter, inhale, repeat.