Yogurt Biscuits & Breakfast Outside

I can’t say anything about breakfast and biscuits that I haven’t said before. I love them both. You know what makes them even better? The great outdoors.





Eating outside is one of the things that makes warm weather really, really great.





Bird songs and sunshine, the perfect accompaniment to the perfect breakfast.





This is another fantastic recipe from Heidi Swanson’s cookbook, Super Natural Every Day. Flakey and rich, these biscuits are pretty wonderful.

Yogurt Biscuits
From Super Natural Every Day
Makes 12-16 biscuits

1 ¼ cups spelt flour or whole wheat pastry flour
1 ¼ cups unbleached all-purpose flour, plus more if needed
1 ½ teaspoons fine-grain sea-salt
1 tablespoon aluminum-free baking powder
½ cup unsalted butter, chilled and cut into cubes
1 ⅓ cup greek-style plain yogurt

Preheat the oven to 450 with a rack in the middle of the oven. Place an ungreased baking sheet in the oven to preheat as well.

Combine the flours, salt, and baking powder in a food processor. Sprinkle the butter across the top of the dry ingredients and pulse about 20 times, or until the mixture resembles tiny pebbles on a sandy beach. Add the yogurt and pulse a few times, or until the yogurt is just incorporated. Avoid overmixing, it’s fine if there are a few dry patches. Gather the dough into a ball and turn it out onto a lightly floured surface. Knead five times and press into an inch thick square. Cut in half and stack one on the other. Repeat two more times - flattening and stacking, then cutting. Add more all purpose flour to prevent sticking when needed. Press or roll out the dough into a 3/4 thick rectangle, but no thicker; if the dough is too tall, the biscuits will tilt and tip over while baking. Cut the dough into twelve equal biscuits.

Transfer the biscuits to the preheated baking sheet leaving 1/2 inch between each biscuit. Bake for 15-18 minutes, until the bottoms are deeply golden and the biscuits are cooked through.