I was stumped when it came to letter Y, as it was to be a baked dish. I was browsing all the baking books I had and finally settled with the one that Vaishali gave us. Though it had loads of eggless bakes, the sort of savory bake I was looking for, was hard to find. Then I saw that there was a savory biscuit with yogurt and then I searched the net as well. Finally came across this recipe that uses yogurt and knew that many others would also be doing it with Yogurt.
Anyway it was a stage when I was not having enough patience to think or plan more. So I settled with this and got a load full of small biscuits that was buttery and savory. It makes a good pair with tea when you serve it for evening snacks.
We are on the last but one letter and I wonder how quickly the days have gone and thankfully everybody were able to manage the entire marathon. And what a beautiful collection it has been.
I am planning to create a new page with just ABC Cooking Dishes from all, so check it out when it is published.
And I am also starting a new challenge on Cooking 4 all Seasons, called the Cooking from Cookbook Challenge. Read the details and join me if you are interested.
All purpose flour – 2 cups
Baking powder – 2 tsp
Shortening – 5 tbsp
Salt 1/2 tsp
Curds/ Yogurt – 2/3 cup
Melted Shortening to brush the top before cooking – 1 tsp
How to bake the Yoghurt Biscuits
Beat the yoghurt with enough water to get a pouring consistency.
Preheat oven to 200 C
Grease an 8 x 8 pan.
Stir dry ingredients together.
Cut in shortening into flour mix and crumble well. Gently stir in yogurt mixture until sticky dough is formed (do not overwork dough).
Place dough on floured surface. Dust top with flour and gently pat dough with hands until 1/2 in thick.
Cut into 8-10 rounds. Place in pan.
Brush with shortening. Bake 15 minutes.
Turn out of pan 5 minutes after removing from over.
Cover with tea towel and serve.
The original recipe shows that the biscuits are rolled out very big and it really puffs up. However I kept it small.