Greek Yogurt Cheddar Biscuits

 2 cups all-purpose flour (plus more for the work surface)
 1 tbsp baking powder
 ½ tsp baking soda
 1 tsp kosher salt
 ¾ cup Plain Greek-Style Yogurt
 4 oz cold Calef's Rat Trap Cheddar, shredded (about 1 cup)
 ½ cup cold milk (or buttermilk)
 1 large cold egg
Egg Wash
 1 egg
 1 tbsp water

1

Preheat the oven to 400F. Line a baking sheet with parchment paper or lightly spray with non-stick cooking spray.

2

In a large bowl whisk together the flour, baking powder, baking soda, and salt. Spoon the Greek yogurt into the bowl and add the cheese but don't combine the ingredients yet -- put the bowl in the freezer.

3

Measure your buttermilk or milk into a liquid measuring cup and whisk in the egg. Put the mixture in the fridge for a minute while you mix up the egg wash and flour the counter where you'll be working.

4

Grab the bowl from the freezer and the milk/egg mix from the fridge. Pour the milk into the bowl and use a rubber spatula to combine everything. Add a little more flour if the dough seems too sticky.

5

Turn the dough out onto the prepared work surface and with floured hands pat it out to about ¾" thick. Cut 16 circles using a 2" biscuit cutter or a floured juice glass. If you are making "regular" biscuits you can just place the dough rounds on the prepared baking sheet, about 1½" apart. If you are making BIG FAT biscuits then you're going to stack the rounds you just cut out. There's no need to pinch the dough together or anything. Just stack two together and place them on the baking sheet about 2" apart.

6

Brush the tops of the biscuits with the egg wash and then bake for 12 - 14 minutes (for "regular" biscuits you can check them at 10 minutes).

Ingredients

 2 cups all-purpose flour (plus more for the work surface)
 1 tbsp baking powder
 ½ tsp baking soda
 1 tsp kosher salt
 ¾ cup Plain Greek-Style Yogurt
 4 oz cold Calef's Rat Trap Cheddar, shredded (about 1 cup)
 ½ cup cold milk (or buttermilk)
 1 large cold egg
Egg Wash
 1 egg
 1 tbsp water

Directions

1

Preheat the oven to 400F. Line a baking sheet with parchment paper or lightly spray with non-stick cooking spray.

2

In a large bowl whisk together the flour, baking powder, baking soda, and salt. Spoon the Greek yogurt into the bowl and add the cheese but don't combine the ingredients yet -- put the bowl in the freezer.

3

Measure your buttermilk or milk into a liquid measuring cup and whisk in the egg. Put the mixture in the fridge for a minute while you mix up the egg wash and flour the counter where you'll be working.

4

Grab the bowl from the freezer and the milk/egg mix from the fridge. Pour the milk into the bowl and use a rubber spatula to combine everything. Add a little more flour if the dough seems too sticky.

5

Turn the dough out onto the prepared work surface and with floured hands pat it out to about ¾" thick. Cut 16 circles using a 2" biscuit cutter or a floured juice glass. If you are making "regular" biscuits you can just place the dough rounds on the prepared baking sheet, about 1½" apart. If you are making BIG FAT biscuits then you're going to stack the rounds you just cut out. There's no need to pinch the dough together or anything. Just stack two together and place them on the baking sheet about 2" apart.

6

Brush the tops of the biscuits with the egg wash and then bake for 12 - 14 minutes (for "regular" biscuits you can check them at 10 minutes).

Greek Yogurt Cheddar Biscuits
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