Greek Yogurt Cheddar Biscuits

By MJH

I highly recommend making the big fat fluffy version of these biscuits. The taste is still there with the smaller version, but there's more fluffy biscuit texture with the big fat stacked version.

Ingredients

• EGG WASH:
• 2 cups all purpose flour (plus more for the work surface)
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 3/4 cup thick plain Greek yogurt
• 1/2 cup cold sharp light cheddar cheese, shredded
• 1/2 cup cold milk (or buttermilk)
• 1 large cold egg
• 1 egg plus 1 tablespoon water

Details

Servings 8
Preparation time 15mins
Cooking time 27mins

Preparation

Step 1

Preheat the oven to 400°F.

Line a baking sheet with parchment paper or lightly spray with non-stick cooking spray.

In a large bowl whisk together the flour, baking powder, baking soda, and salt. Spoon the Greek yogurt into the bowl and add the cheese but don't combine the ingredients yet -- put the bowl in the freezer.

Measure your buttermilk or milk into a liquid measuring cup and whisk in the egg. Put the mixture in the fridge for a minute while you mix up the egg wash and flour the counter where you'll be working.

Grab the bowl from the freezer and the milk/egg mix from the fridge. Pour the milk into the bowl and use a rubber spatula to combine everything. Add a little more flour if the dough seems too sticky.

Turn the dough out onto the prepared work surface and with floured hands pat it out to about ¾" thick. Cut 16 circles using a 2-inch biscuit cutter or a floured juice glass. If you are making "regular" biscuits you can just place the dough rounds on the prepared baking sheet, about 1 1/2-inches apart. If you are making BIG FAT biscuits (as pictured; approximately 208 calories each), then you're going to stack the rounds you just cut out. There's no need to pinch the dough together or anything. Just stack two together and place them on the baking sheet about 2-inches apart.

Brush the tops of the biscuits with the egg wash and then bake for 12 to 14 minutes (for "regular" biscuits you can check them at 10 minutes).

Serve warm and enjoy!

Notes
I highly recommend making the big fat fluffy version of these biscuits. The taste is still there with the smaller version, but there's more fluffy biscuit texture with the big fat stacked version.