Reviewed: May 12, 2012

Yummy, fast and surprisingly forgiving (I know I over-mixed and they still came out soft). I used butter in place of the margarine. We liked these very much!

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Reviewer:

mkstevens09

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Cooking Level: Expert

Home Town: Ortonville, Michigan, USA

Living In: Lake Orion, Michigan, USA

Reviewed: Mar. 26, 2012

Superb recipe! I used 1 1/4 cup flour, 2 tablespoons baking powder, 1/2 cup low fat buttermilk, and 1/2 low fat plain yogurt. No sugar or milk. I didn't even use butter or margarine and they still turned out soft and delicious! Instead of kneading the dough, I spooned/dropped the mixture from the bowl to the baking pan. Next time, I'm going to try this with the yogurt and my favorite butter substitute, Olivio Light (great for baking and only 50 cals per tablespoon, girls!). THANK YOU!

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Reviewer:

carling5

Cooking Level: Expert

Living In: Aurora, Illinois, USA

Reviewed: Mar. 12, 2012

These were very good. I did add about a T. of milk because it seemed too dry. The kids loved them!

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LyndaLou

Reviewed: Feb. 12, 2012

Yummy! Used Half ww pastry flour, used butter instead of margarine, added garlic powder, cheddar cheese. Baked on parchment paper for 18 min at 400F.

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She loves to cook

Cooking Level: Intermediate

Home Town: Mississauga, Ontario, Canada

Reviewed: Jan. 22, 2012

Good recipe, though it doesn't make sense to use "fat-free" yogurt and milk. Cooks need to review the large body of research that shows a diet of low/no fat products and "diet foods" only makes you fatter. I added dill and garlic powder to the recipe to give it more flavor.

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MOONLIGHTINVT

Reviewed: Nov. 5, 2011

Cut the amount of flour back or that's all you'll taste when they come out of the oven.

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notv4me

Reviewed: Nov. 5, 2011

Great fluffy and light bisuits. I bake bread and pies often with good results. I have not been successful until now with biscuits. 1st batch I followed the recipe exactly and they were great. I even had all the ingredients on hand. 2nd batch I substituted whole grain pastry flour and a little bleached all purpose about 90-10. Should have reduced yogurt but did not and the batter was too moist to knead. I scraped the mix onto my prepared pan and baked 8 minutes longer at 375 and these were indescribably delicious. I will never try another biscuit recipe. This one is perfect for us. If you have the whole grain pastry or some other whole grain give it a try!

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Reviewer:

juju

Reviewed: Jul. 24, 2011

These were very tasty with a nice tang. Rose nicely and good texture. I would like to try making these with some garlic powder and cheddar cheese added also.

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Reviewer:

BARNKITTY

Cooking Level: Expert

Reviewed: Jul. 11, 2011

I made these biscuits today and while they are very tender I have made a lot better biscuits from my old reliable oil recipes I had yogurt to use up so tried them but wouldn't make them again.

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