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yogurt drop biscuits

Cheesy Yogurt Drop Biscuits with Bacon

To be prepared to make this recipe, keep a stick of butter in the freezer for grating, then you can just cut off a couple tablespoons when you need it. The more flavorful the bacon and cheese are, the bigger impact they will each have on the final taste. Experiment with different add-ins -- these are really a starting point for your creativity.
Course bread
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 12 servings
Calories 174 kcal
Author Beth Lee

Ingredients

  • 4 slices bacon any bacon will do but applewood smoked is really nice here
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons sugar
  • 1/2 teaspoon salt use 1 teaspoon if you don't use bacon
  • 1 cup Greek Yogurt I use full fat but you can use lowfat
  • 3/4 cup milk I used low fat Lactaid milk
  • 2 tablespoons grated frozen butter
  • 3/4 cup grated cheddar cheese

Instructions

  1. Preheat the oven to 425 degrees with the rack in the center. Line a sheet pan or cookie sheet with parchment or a silicone mat.
  2. Cook your four pieces of bacon first so they can cool off before you chop them and add them into the batter. I just microwaved mine but however you like to cook your bacon is fine - pan, broil, microwave.
  3. In a medium sized bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.
  4. In medium size liquid measuring cup or bowl, whisk together the yogurt and milk. I put the yogurt into a measuring cup, then poured the milk right on top - the yogurt is thick enough to stay put and it saves me a dish or two.
  5. Finely chop the bacon. (don't go crazy here - a little texture is ok).
  6. Grate the two tablespoons of frozen butter, directly into the flour mixture if you want. Use a whisk or fork to combine it into the flour mixture, then add the cheddar and bacon pieces and be sure the mixture is well-combined.
  7. Now pour in the yogurt/milk mixture and use a small fork to incorporate and then a spatula to turn the dough over a few times to be sure you have all the flour and liquid combined. Don't over mix but make sure it is thoroughly combined. The dough should be a little moist but not at all runny. If it seems too dry to drop onto a sheet pan, then add a tablespoon or two of milk or buttermilk to moisten it up.
  8. Now let the dough rest for 5 minutes or longer if you have time.
  9. Using an ice cream scoop or large spoon drop a little under a 1/4 cup of dough for each biscuit on to the parchment lined baking sheet. Leave about 1.5 inches between each one so they cook evenly and crisp up. Bake for 10 minutes, then move to a cooling rack. Eat them warm out of the oven if possible but they reheat nicely the next day.