Such a great idea flavor-wise…the savory tang makes these absolutely dreamy with butter and a drizzle of honey. Found in Heidi Swanson’s newest book, ‘Super Natural Simple’, I also love the fold and squish (repeatedly) technique – super easy, zero fuss (food processor is used!) and the results are really tall and perfectly fluffy biscuits – enjoy!
1 1/4 c. rye flour AND 1 c. flour
1/3 c. nutritional yeast AND 1 1/2 t. sea salt AND 1 T. baking powder
1/2 c. cold butter, cut into cubes
1 1/3 c. plain Greek yogurt
I egg, lightly beaten to brush on the tops before baking
Preheat the oven to 450 and line a large baking sheet with parchment.
Using your food processor, pulse together both flours, nutritional yeast, salt and baking powder a couple of times and then drop in the butter cubes and pulse again (several times) until the mix becomes pebbly.
Add the yogurt and pulse quickly and briefly until the dough comes together, then turn the ball out onto a lightly floured surface. Knead a few times and then pat the dough into a rough 1-inch thick square. Cut the square in half, stack it, then pat and squish into another 1-inch thick square. Cut in half again, stack, squish/pat 2 more times and then cut the dough into 12 even-sized biscuits. My final outcome was more of a rectangle, but none of that matters – 12 even sized biscuits are what matters.
Place the baking sheet into the oven to heat up for about 10 minutes (this can be happening while you’re shaping the biscuits), and then carefully remove it from the oven and even more carefully place the biscuits evenly across the pan. Brush the tops quickly with the whisked egg and bake for 15 to 18 minutes until the bottoms are a deep brown color and the biscuits are cooked through.
As I’ve already mentioned, adding butter and honey will make your day!