Ravensgard BadgeGerek's Yogurt Biscuits

2 cups flour
2 teasp. baking powder
1/2 teasp. baking soda
1 teasp. salt
1/4 cup shortening
3/4 cup yogurt

Make as for baking powder biscuits. Bake at 450 for 12-15 minutes.

I put his name on the recipe because Gerek is where I got it--he didn't invent it but does not remember where he got it, probably when he was living in Victoria BC.

OK, expanded instructions for the less-veteran cooks: First, I spelled out quantities. Then, technique: combine all the dry ingredients (first 4). Cut in the shortening with a pastry cutter (that half-moon set of wires with a wooden handle holding the ends together) or a fork till the shortening disappears.

Add the yogurt and combine (start by stirring with a spoon, then get in there & squish with clean hand(s) till you've incorporated all the flour into the dampness). Since this is a pastry-type thing, you do not want to "over-work" is the technical term--once the yogurt goes in, handle the dough gently --like you were trying not to break eggs, or like you were playing sensuous-touchy-feely with a handful of silk and velvet that would crush if you gripped too hard or vigourously.

When you have everything in one ball, turn it onto a lightly floured surface, lightly flour the top surface so it won't stick to your rolling pin, and gently roll it out about 3/8 to 1/2 inch thick and cut your biscuits. Rework the scraps, gently, into another mass that you can roll, cut more biscuits, etc., till you have used all the dough. Makes 8-9. This number of biscuits will mostly fit into an 8 x 8; baking pan (9 x 9 would be better, if you have it). The tops will not color but the bottoms will be light golden brown when done. Also, the biscuits will have risen to as much as twice their starting thickness. This biscuit is very moist and stays moist for a day or two (not that they will last this long).

The Dutch oven adventure was our first attempt to bake in it at an event. We tried the classic method of settling it in coals and putting 6-8 coals on the lid. It worked remarkably well under the circumstances. We didn't have any idea of timing. Got cooked biscuits with only some scorching where the heat was uneven.

Last updated 2/10/97.

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