Savory Scallion Biscuits

This is another recipe from the Moosewood Cooks at Home cookbook. They were wonderful with our chicken soup and really easy to make. And even more perfect because the recipe calls for 1 cup of yogurt...of which I have plenty, after winning a case of Fage in a BlogHer sweepstakes. :-) I did have to thin the Fage with Bulgarian yogurt, even adding a bit more of the Bulgarian, as the mix was still a bit dry. So bear that in mind when deciding what kind of plain yogurt to use. I hadn't baked with plain white flour in so long and it felt a little strange. I'll try making these again sometime with more than just 1/4 whole grain flour.
Oh and they make killer breakfast sammies the next day if you manage to heed the warning to follow! I just ate one with scrambled egg, ham and Muenster cheesy goodness. :-)

Warning: If you too are infested with rabid kittehs that jump on counters in the middle of the night, put any leftovers in a cupboard, as they seem to be powerless to resist these. Discovered early this morning. And yes, she tore right through the ziplock baggie only managing to decimate one of the 4. Whew.

Savory Scallion Biscuits:
(Moosewood Cooks at Home)

1 1/2 cups unbleached white flour
1/2 cup whole wheat pastry flour
2 tsp. baking powder
1/2 tsp salt
2 Tbs canola oil
1 cup low-fat plain yogurt
1/2 cup minced scallions
1 Tbsp. chopped fresh dill
1/4 tsp. ground black pepper

Preheat oven to 400 degrees. In a medium bowl, combine the flours. Sprinkle in the baking powder and salt, and stir well. In a separate bowl, combine the oil, yogurt, scallions, dill, and pepper. Blend the yogurt mixture into the flour mixture quickly and thoroughly to form a soft dough.

On a floured board or counter top, pat the dough into a 3/4 inch-thick circle and cut it into eight wedges. Separate the wedges and place them on an oiled baking sheet (I didn't oil the air bake sheet I used and there were no sticking issues). Bake for 20 minutes, until a knife inserted in the center of a biscuit comes out clean. Serves 8.

We ate this with Ina Garten's Chicken Noodle Soup. Guess I'd better post about this simple soup next, since it doesn't look like I have yet! No idea how this one escaped me.