In my house, we call these "crater biscuits." It comes from my husband's family. It is cutely appropriate, don't you think?
I know what you're thinking, all of Arundathi's delicious recipes I could have selected for Taste & Create (and there are PLENTY!!), and I picked biscuits? You see, I love them. I do. And I rarely, if ever, would make them from scratch. I would get those little Betty Crocker bags (or whoever makes them), add water, and go. I loved the idea of making them my very own self. And let me tell you, it gets no easier than this.
I happened to double the recipe, because when I had the dry ingredients in the bowl, it seemed small. Doubled, you'll get 4 biscuits - which is perfect for the two of us! I used Greek yogurt, because it was what I had on hand, and it lent the finished biscuits a tangy almost-buttermilky twist. I omitted the garlic powder and the cheese, because I wanted the option of slathering them with jam.
They baked beautifully - and topped with cheddar, breakfast sausage, and a little scrambled egg - terrific breakfast! It was just what we needed to get our errand-filled day going!!
Thank you, Arundathi, for showing me how to make delicious crater biscuits at home - and a big thank you to Nicole for a great pairing!!
adapted from My Food Blog
12 Tbsps all-purpose flour
1 tsp baking powder
6 Tbsp skim milk
3 tsp Greek yogurt
Preheat oven to 425.
Mix dry ingredients. Quickly mix in milk and yogurt.
Drop into mounds and bake for 10-13 minutes.
Makes 4 biscuits.