Longtime friends know my love affair with biscuits runs deep. When I first started working at Marley Spoon five years ago as a recipe developer, I usually arrived in the test kitchen an hour before the rest of my colleagues. Many mornings they’d arrive to warm coffee cake, cinnamon buns, or maybe a loaf of sourdough bread I’d brought from home.
Hot buttermilk biscuits were also a favorite. One day a co-worker who grew up in North Carolina told me they were one of the best biscuits she’d ever eaten, giving them the gold seal of approval. The only dilemma with biscuits, at least in my view, is that most recipes make too many. They’re best eaten hot from the oven, although they do refresh nicely in the air fryer at 325ºF for about 2 minutes. The unbaked biscuits also freeze well and bake up great straight from the freezer.
So why even bother with a small batch recipe for biscuits? I like baking a few times throughout the week. It helps me relax and steadies me, especially on stressful days. This is perhaps the biggest reason I’ve been doing a lot of small batch baking. It’s a win-win to satisfy my desire for baking a few times a week without being overloaded with too many baked goods, or having my freezer overrun.
I’m also always looking for ways to naturally work a little more protein into my meals. Swapping in Greek yogurt for buttermilk was an easy trick for these biscuits. The Greek yogurt gets thinned out with water to make it more like a pourable yogurt. I use 0%, so if you use a different type, be mindful it will change the nutritional information listed. You can scale the recipe up to make a larger batch if you’re feeding a crowd.
I love enjoying these biscuits with jam and butter, or making turkey bacon & egg white sandwiches, and it's an easy way to get 27 grams of protein for breakfast. There’s always a tiny scrap of dough left after cutting the biscuits before baking. I usually free form that into a tiny biscuit as a treat for the pup, making this a recipe the entire family loves. —xo, j.
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Next Week’s Recipe: Spring Chicken Stew with Baby Potatoes, Carrots & Leeks