Yogurt biscuits from Super Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchen (page 42) by Heidi Swanson

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Accompaniments: Roasted strawberries

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 whole wheat pastry flour for spelt flour. See recipe for variations.

  • suzemyers on December 14, 2025

    Easy and very riffable with what you have in the fridge / pantry! I used 6oz mascarpone in place of the yogurt and added a bit of milk to make up for the missing moisture. So fluffy and light

  • rachelino on March 16, 2021

    Outstanding biscuits. Dough is very easy to work with. Crisp bottom crust and great oven spring created from the trick of placing the biscuit dough on a preheated baking sheet.

  • WFPLCleanEating on June 08, 2016

    This was a great simple first-time-biscuit-maker recipe, very straight forward and easy to follow - I also loved how they turned out and as a yogurt lover enjoyed the tang it added. - Sarah

  • Rutabaga on November 19, 2015

    I tried these with spelt flour - my first time using spelt flour! - and we enjoyed that version as well. They are light and tangy, with a nice nuttiness from the whole spelt flour.

  • Rutabaga on January 21, 2015

    Following Swanson's method, these biscuits really do turn out light and flaky. The yogurt gives them a nice tang, more so than buttermilk biscuits. I used half whole wheat pastry flour and half white, and they weren't at all heavy.

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