Here's a biscuit recipe with no fat of any kind. They taste similar to a sourdough. If you want fat, or you don't like sourdough, substitute heavy cream for the yogurt.
2 cups all-purpose flour, plus some "table flour"
1 Tbs baking powder
1 teaspoon salt
1-1/2 cups plain nonfat yogurt
Preheat the oven to 425F.
Sift the flour, the baking powder, and the salt together into a medium bowl, then add the yogurt and stir the mixture until it forms a dough. Form the dough into a ball and turn it out onto a surface dusted with flour. Fold the dough in 1/2 and knead 5 to 7 times, adding just enough flour to keep dough from sticking to your hands. Gently roll out dough to 1/2-inch thickness. Using a 3-inch biscuit cutter dipped in flour, cut dough into biscuits. DO NOT TWIST THE CUTTER!
Place cut biscuits on a baking sheet coated with cooking spray, leaving at least 1-inch between each biscuit. Bake for 12 to 15 minutes, until golden brown.
2 cups all-purpose flour, plus some "table flour"
1 Tbs baking powder
1 teaspoon salt
1-1/2 cups plain nonfat yogurt
Preheat the oven to 425F.
Sift the flour, the baking powder, and the salt together into a medium bowl, then add the yogurt and stir the mixture until it forms a dough. Form the dough into a ball and turn it out onto a surface dusted with flour. Fold the dough in 1/2 and knead 5 to 7 times, adding just enough flour to keep dough from sticking to your hands. Gently roll out dough to 1/2-inch thickness. Using a 3-inch biscuit cutter dipped in flour, cut dough into biscuits. DO NOT TWIST THE CUTTER!
Place cut biscuits on a baking sheet coated with cooking spray, leaving at least 1-inch between each biscuit. Bake for 12 to 15 minutes, until golden brown.