When comfort food is calling your name - especially Southern comfort food - there isn't anything that fits the bill quite like a right-outta-the-oven homemade biscuit (paired with chicken and gravy, yes?). Unfortunately, those small circles of delicious can wreak havoc on your waistline in a big way, thanks to calorie-ridden ingredients like buttermilk and shortening. To keep our tastebuds and figures happy, we said yes to a fun night of healthy baking with Iron Chef Michael Symon and Dannon Oikos Greek Yogurt. While we can't give you personal kitchen time with Symon, who's whole-hearted laugh and boisterous personality is super infectious, we can give you his slim-downed solution to your comfort food cravings. Whip up this fluffy biscuit recipe, and maybe tune in to Symon so he's practically there, too.
Dannon Oikos Plain Greek Nonfat Yogurt Biscuits
- 2 cups flour
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 7 tablespoons unsalted butter, cut into cubes and kept cold
- 1 cup Dannon Oikos Plain Greek Nonfat Yogurt, plus more for brushing
- 1/4 cup milk
- Zest of 1 lemon
Preheat the oven to 450 degrees. Combine flour, baking powder, baking soda, salt, sugar and lemon zest. Add cubed butter and work it into the flour mixture until it resembles coarse crumbs.
In a small bowl, whisk together Greek yogurt and milk. Add to butter and flour mixture. Stir until dough comes together, then knead the rest of the way, being careful not to overwork it. The dough will be slightly sticky when finished.
Turn dough out onto a floured surface and press out to 3/4-inch thickness. Using a cookie cutter or drinking glass, cut into rounds, pressing straight down and not twisting.
Lay biscuits onto a baking sheet and brush tops with extra Greek yogurt. Sprinkle with sugar, if desired. Bake 12-15 minutes, or until golden brown.