Yogurt or buttermilk biscuits from How to Cook Everything: Simple Recipes for Great Food (page 251) by Mark Bittman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute buttermilk for yogurt and cake flour for all-purpose flour.

  • michelle_i0yhjc on April 24, 2026

    This is my go-to biscuit recipe. Flaky and delicious and totally worth the trip to the store for buttermilk. The main change I make is to increase butter to a full 8 tbsp (1/2c). I know it sounds like a lot, but after I gently pulse it with the flour, the consistency just seems better. My biggest complaint is 2” rounds are pretty small. I often double the recipe so I can make more and bigger portions.

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