Cinnamon Raisin Yogurt Biscuits

Lisa Leake, New York Times best selling author, has taken her family on a ten year journey to commit to eating real food. She has teamed up with Grassland Butter to promote transparency, wholesome eating, and a choice for better. This recipe is a Lisa Leake original.

8 tablespoons Grassland butter
2 cups whole wheat pastry flour, plus extra for patting out the dough
2 teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon baking soda
½ teaspoon salt
½ cup raisins
1 ½ cups whole milk plain yogurt

Preheat oven to 425 degrees F.

In a large bowl, whisk together flour, baking powder, cinnamon, baking soda, and salt.

Cut the butter into tablespoon size chunks and sprinkle on top of the flour mixture. Knead the dough to form a ball. You could also use a food processor with a dough blade.

Stir in the raisins with a fork or spoon, and then add in the yogurt. Use your hands to squeeze the dough to help bring it together.

Turn the dough out onto a floured surface, sprinkle the top with more flour, and pat it out by hand to about 1″ thickness. Cut out pieces with a cookie cutter of choice (any shape will work!), fold over scraps, and repeat until all the dough is used.

Space out pieces on a baking sheet and bake until golden brown, 12 to 15 minutes. My daughters think these are best served warm so eat right away or reheat before eating any leftovers.

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