I truly love yogurt and earlier this year found out how amazing tasting goat milk yogurt was, courtesy of Redwood Hill Farms. I had gotten home from the hospital from having Alistaire and found a care package waiting for me in my refrigerator – of yogurt, kefirs and products from Green Valley Organics, who make lactose free yogurt, kefirs and sour cream. The goat yogurt though? It thick, creamy, not too sweet and just has a fantastic taste. It can be harder to find, thankfully it is carried locally in the natural & organic section at our Fred Meyer store. This week I will be making one of their smoothie recipes, keep an eye out for it – you will be in smoothie heaven if you love everything pumpkin!
And who is winning the glorious giveaway that they sponsored?
I entered everyone into Random.org and out pulled the winner – who will be getting a lot of goodies – and be off making their own creations soon!
Kelly at Nutty Alternatives, you are my lucky pick! I hope you enjoy it as much as I do.
I baked a batch of moist yogurt biscuits to go with our dinner tonight, a quinoa corn chowder. The biscuits are tasty with cultured butter melted on top or spread with handmade jam…or even almond coco spread. These will be my go-to biscuits for biscuits and gravy from now on! The tanginess of the goat milk works perfectly.
Yogurt Biscuits
Ingredients:
- 2 cups white whole wheat flour
- 1 Tbsp baking powder
- 1 tsp baking soda
- 1 tsp fine sea salt
- 3 Tbsp cultured butter, or unsalted, cold
- 1 cup plain yogurt, preferably goat milk
Directions:
Preheat oven to 450°.
Add flour, baking powder, baking soda and salt to a food processor. Chop the butter, add in and process on high till finely crumbled (keep your hand over the top to keep flour from being kicked out).
Knock out the mix in a large mixing bowl, stir in yogurt.
Lightly flour a work surface, roll out the dough to ½”. Use a small biscuit cutter (about 3″ wide) to cut out. Re-roll the dough as needed and cut till done.
Place on two baking sheets, bake for about 10 minutes, until golden on top. Serve warm or let cool and bag up. The biscuits freeze well.
Makes about 24 thin biscuits.
~Sarah
FTC Disclaimer: We received product samples for potential use in recipe development.
Yum, I’ll have to try this when I get some yogurt! 🙂