These delectably moist biscuits are wonderful with winter soups, stews, and chili on cold winter nights. I love the addition of apple, and if you don't have enough liquid from adding the yogurt, just add a little more milk. I love them hot out of the oven and slathered with butter.
2 cups flour
1 Tbsp baking powder
1 tsp baking soda
1 tsp salt
1/3 cup butter
1 Tbsp finely chopped fresh sage
3/4 cup grated apple
3/4 cup plain yogurt
2 Tbsp milk
Pre-heat oven to 375 F and line a rimmed baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Using a pasty cutter or two knives, cut in the butter until the mixture is the texture of coarse crumbs. Stir in the sage. Set aside.
Mix the apple, yogurt, and milk in a small bowl until they are combined. Pour into the center of the flour mixture and stir until the mixture forms a ball. If your yogurt is very thick like mine was, you may need to add more milk to make it moist enough. Gently turn the dough out onto the counter and bring together with your hands, kneading only a few times, until it forms a dough. Roughly pat out the dough until it's about 3/4 of an inch thick, and cut out biscuits with a 2 inch round cookie cutter. Place biscuits about 2 inches apart on baking sheet.
Bake approximately 15-20 minutes, until they are lightly browned and risen.
Makes one dozen biscuits
Adapted From Fresh