So these are the easiest thing ever. I always thought biscuits were pretty painless – cutting fat into flour has never struck me as an especially onerous chore – but this recipe eliminates even that minor step. There is no butter. Repeat: no butter. Nor is there any lard, shortening, margarine, or other solid fat ingredient. With this recipe, you just whisk together the dry ingredients, dump in yoghurt or cream and cheese, and stir. Well: there is some light kneading at the end, but it’s very de minimis. I actually kneaded the dough in the mixing bowl instead of turning it out because I’m lazy that way.
Despite their lack of solid fat, they really taste like biscuits. They are, perhaps, slightly less flakey than a traditional biscuit. However, they’re still far superior to anything that comes out of a cardboard cylinder. If you’re put off of biscuits because they seem too fussy but are loathe to expose your family to whatever it is that goes into those refrigerated “biscuit” packages, then this might just be the recipe for you.
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