- ¼ c cold butter
- 2 c all-purpose flour
- 1 tbsp baking powder
- ½ tsp kosher salt
- 1 c milk
- 3 tbsp plain Greek yogurt
- 1 tsp honey (optional)
- Optional Mix-Ins:
- Grated parmesan, fresh chives, a pinch of garlic powder (added to the dry ingredients)
- Shredded sharp cheddar and ground black pepper
- Shredded gruyere and finely chopped fresh rosemary or thyme
Instructions
- Place a rack in the center of your oven and preheat to 450°F. Line a large baking sheet with parchment paper or a silicone baking mat. Dice the butter into small pieces and place it in the freezer while you prepare the other ingredients.
- In a large mixing bowl, whisk together the flour, baking powder, and salt. (If adding any herbs or spices, do it here.)
- Scatter the cold butter pieces over the top. With a pastry blender (or your fingers), cut in the butter until the mixture resembles coarse crumbs. Some pieces may be the size of small pebbles and others as large as peas.
- In a separate bowl, whisk together the milk, Greek yogurt, and honey until smoothly combined. Pour the milk mixture into the dry ingredients a little at a time, stirring lightly between additions. (If adding cheese, add it slowly as you add the milk.) Stop stirring as soon as the dough holds together. It will be very moist and seem wet.
- Drop the batter by spoonfuls onto the prepared baking sheet. Bake for 10-13 minutes, until the tops are golden and spring back lightly when touched. Enjoy warm.
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Original recipe: Well Plated
Posted by Piera. Please note that I have only ever made this for the Chicken and Biscuits recipe, so I can't speak to baking times or what they are like with the mix-ins. But they have a very high chance of being amazing.