Skyr Biscuits

Recipe By: Katrin Bjork


Step aside buttermilk! Using Skyr makes for a fluffier, taller, and flakier biscuit and it’s a provision we always have in our fridge. We think these Herby Skyr Biscuits are the next best thing. Make a batch for BEC breakfast sandwiches for weekend brunch and save the leftover biscuits for breakfast throughout the week.

2 cup
All Purpose Flour
1 tsp
Baking Powder
1/2 tsp
Baking Soda
1/2 tsp
1/2 tsp
Dried Thyme
1/2 tsp
Dried Rosemary
1/2 tsp
Freshly Ground Black Pepper
8 tbsp
Unsalted Butter
1 stick, cold and cut into cubes
5.3 ounces
Icelandic Provisions Traditional Plain Skyr
1 container
3 tbsp
minced, both white and green part
Milk or Egg Wash
for brushing
Step 1:
Preheat the oven to 450F and line a baking sheet with parchment paper.
Step 2:
In a large bowl, combine flour, baking powder, baking soda, salt, pepper, thyme and rosemary.
Step 3:
Use your fingers to work the butter into the dry ingredients until it resembles coarse crumbs. Add skyr and scallion and keep working the dough until it comes together.
Step 4:
Pat the dough or use a rolling pin to form a 1-inch thick rectangle. Cut out 4 rounds using a 3-inch cookie cutter, gather the dough again and cut out two more biscuits. Place biscuits onto the prepared baking sheet and brush each one with milk or lightly whisked egg.
Step 5:
Bake for about 15 minutes, or until golden brown and fragrant.
Step 6:
Serve immediately with your favorite breakfast toppings such as a tomato slice, a fried egg and crispy bacon.

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