PersonalPoints™ per serving
It takes only 3 ingredients and 20 minutes to make these petite biscuits. They’re brushed with melted butter before and after they go into the oven for maximum buttery richness. Be sure to line the pan with parchment paper; not only does it prevent the dough from sticking and make cleanup a breeze, it also helps the biscuits cook more evenly. If you’d like to make a smaller batch, you can easily cut the recipe in half. Or make the full amount and freeze leftovers in a zip-top freezer bag for up to 2 months. Reheat from frozen at 350°F for 5-10 minutes.
White self-rising flour
Plain fat free Greek yogurt
- Preheat the oven to 450°F. Place the flour and the yogurt in a medium bowl; stir well with a wooden spoon until just combined and then keep mixing the dough in the bowl with your hands until smooth (about 2 minutes of kneading). If the dough is too sticky to knead, add more flour, 1 Tbsp at a time, until no longer sticky.
- Turn the dough out onto a lightly floured sheet of parchment paper. Roll the dough to a ½-inch thickness. Cut with a 2-inch biscuit cutter into 24 biscuits, rerolling the scraps as needed. Arrange the biscuits 1 inch apart on a large baking sheet lined with parchment paper. Brush about half of the butter over the tops of the biscuits.
- Bake at 450°F until lightly browned and done, 10-12 minutes. Brush the remaining butter over the tops of the biscuits. Serve warm.
- Serving size: 1 biscuit