Flaky Yogurt Biscuit with Fresh Berries

1. 1

   Preheat oven to 425 degrees F (220 degrees C).

2. 2

   Lightly spray or coat a large baking sheet with vegetable oil.

3. 3

   In a large bowl, using a fork, stir flour with baking powder, salt and baking soda.

4. 4

   Using a pastry blender or your fingers, mix in butter until mixture is crumbly.

5. 5

   Sprinkle in orange peel.

6. 6

   Stir in yogurt just until dough can be gathered into a ball.

7. 7

   Dough will be fairly wet and soft.

8. 8

   Do not add more flour, as it may toughen biscuits.

9. 9

   Place dough on a lightly floured surface.

10. 10

    Knead gently, only 6 to 8 times.

11. 11

    Overmixing also toughens dough.

12. 12

    Pat dough to 1/2-inch (1 cm) thickness, using fanned fingertips to spread it out gently.

13. 13

    Cut out about 16 biscuits with a 2-inch (5 cm) floured cookie cutter.

14. 14

    Dip cutter in flour before each cut.

15. 15

    Spread out on baking sheet.

16. 16

    Bake in centre of 425 degrees F (220 degrees C) oven until tops are golden, from 12-14 mins.

17. 17

    Remove from oven.

18. 18

    Cut biscuits in half horizontally.

19. 19

    Spoon more yogurt over bottom half, if you like.

20. 20

    Sprinkle with berries.

21. 21

    Add a sprig of mint, if you wish.

22. 22

    Biscuits are best eaten day they're baked.

* Per serving · 4 servings · Values may vary.

No additional tips available.