Didn’t I just mention that November 1st is rapidly approaching? (Yep, last post….) So in that quest it has been ‘use-up‘ time in my kitchen, finding ways to use up the remaining dairy yogurt and cheese I have on hand. I served these last week along with a hearty pot of vegan-friendly/plant-based vegetable soup.
Yogurt & Cheddar Pepper Biscuits
- 1 Tbsp vegetable oil, such as sunflower or olive
- 16 ounce bag frozen bell pepper strips
- 2 cups white whole wheat flour
- 2 tsp baking powder
- 1 tsp granulated garlic
- 1/4 tsp baking soda
- 1/4 tsp fine sea salt
- 1 cup shredded extra sharp cheddar cheese
- 1 cup plain yogurt
- 3 Tbsp vegetable oil, such as sunflower or olive
Heat the oven to 400° and line a large rimmed baking sheet with parchment paper.
Heat a large skillet over high, add in oil and peppers, sauté until tender crisp, lowering heat as needed. Set aside to cool down a bit.
In a medium bowl mix the yogurt, oil and cooled peppers together, set aside.
In a large bowl whisk the dry ingredients together, drop the yogurt mix on top and quickly stir till the dough comes together (but don’t over stir).
Drop 12 equal sized biscuits on the prepared baking sheet. Bake for 20 minutes or until lightly golden brown.
Store leftovers in the refrigerator.
FTC Disclaimer: We received products for recipe development.