We had never made yogurt biscuits. We had yogurt on hand. We adapted our favorite stirred biscuit recipe. The dough was denser. It took more yogurt than buttermilk and cream. (An obvious result in hindsight. In practice it was interesting to observe.) The biscuits were richer. The tang of the yogurt resonated throughout. We brushed the biscuits with a honey-bourbon-butter for the last 3 minutes of baking. The glaze added a complex sweetness to balance the yogurt. We will be making these again.
January 24, 2005