These flaky, buttery, and surprisingly easy to make WW friendly biscuits will be your new favorite weekend breakfast treat. At 3SP a biscuit (2 for 5sp), these are perfect.
This recipe yields 14 2 5/8″ biscuits. The biscuits are 3sp each, 2 for 5sp. If making biscuits for sandwiches, cut into 8 even rectangles (about 2.5″ x 3.5″) for 4sp biscuits. My biscuits doubled in height and they were flaky and amazing.
- 2.25 cups self-rising flour
- 2 tbsp butter cold (chopped into pea-sized cubes)
- 1 cup Greek Yogurt Fage (0%)
- 1 tbsp Baking Powder
- 1/2 cup Cashew milk unsweetened
- Preheat the oven to 450 degrees.
- Combine 2 c self-rising flour, butter, yogurt, baking powder, and cashew milk. The key to good biscuits is to handle the dough as little as possible and to keep the ingredients cold. If you think ahead, you can chop up the butter and freeze it the night before. Use a spoon, not the mixer to mix the dough.
- The dough will be shaggy. Sprinkle the remaining 1/4 c of flour onto a cutting board. Pat the dough down into a 1/2″ rectangle. Fold the dough in half and pat down to 1/2″ thickness again. Repeat this process FIVE TIMES. It makes it flaky. The final rectangle should be about 3/4″ thick–don’t worry, it’ll rise.
- Cut the biscuits using a 2 5/8″ biscuit cutter (or whatever size you have OR use a glass cup). It is very important not to twist the cutter–just press all the way down. Twisting will seal the edges of the dough and make them not rise.
- Once you get the biscuits cut, spray a cast iron pan or baking sheet with cooking spray. Place biscuits about 1″ apart. Spray the tops with cooking spray and bake for 10-12 minutes at 450. Start checking the biscuits at about 8 minutes. Pull them out when they are golden brown.
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- Category: Breakfast
- Cuisine: American