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.
Materials
- 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
Instructions
- 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.