Herbed Sour Cream and Yogurt Mini Biscuits

Herbed Sour Cream and Yogurt Mini Biscuits

Makes 24 mini biscuits

Ingredients

• 2 cups spelt or unbleached white flour
• 3 teaspoons baking powder
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried parsley
• 1 teaspoon sea salt
• 1 cup unsalted butter, softened at room temperature
• 1/2 cup sour cream
• 1/2 cup Greek yogurt

Instructions

1. Grease 24 miniature muffin cups. Preheat an oven to 425°.
2. In a large bowl, whisk together the flour, baking powder, basil, parsley and salt. Add the butter, sour cream and yogurt and stir well to combine. Knead a few times in the bowl, gently folding the dough over itself a few times.
3. Shape the dough into 24 small balls about 1-inch in size and transfer to the prepared muffin tin.
4. Bake in the preheated oven for 10 to 12 minutes or until golden brown. Let sit in the pan for a few minutes and then transfer to a wire rack. Serve warm. The biscuits can be reheated in a 250° oven wrapped in foil.

Content and Image from foodandspice