For the first post of January, I chose Tender Biscuits. I really enjoy biscuits, but I've probably only made them once. They are so decadent; I try to limit eating them at restaurants that really do them well so that it keeps it to an infrequent calorie splurge.
I had plans to meet a friend who grew up in the south so it seemed like a good idea to time the baking with our art museum day.
I mixed the yogurt and milk plus the dry ingredients the night before so I could get these mixed and baked early. I used a pastry blender to incorporate the butter into the dry ingredients, as I always do with pastry crust. When I added the wet ingredients, I was pretty sure I'd have a challenge bringing the dough together, as Dorie mentions. I added additional milk gradually (adding a total of 3 tablespoons) so that I could mostly incorporate all of the ingredients. I also added another teaspoon of sugar (for a total of one tablespoon) since I knew I'd be using these as sweet versus savory biscuits. Once the dough was together, I cut four 2.5" round biscuits and put those in to bake. I cut the rest plus the reshaped scraps into 2" round biscuits that would go into the freezer unbaked.
I suspect that I may have needed to add more liquid for one of two reasons. Either the premixed liquids evaporated a bit in the refrigerator or that I should have cut the butter into smaller pieces than I typically do for pastry crust so the moisture in the more "flaked" butter could have helped to absorb more dry ingredients.
Regardless of the initial issue, the biscuits were really tasty. They didn't need the additional teaspoon of sugar in order to make them seem like a sweet treat with a little bit of butter. I'm looking forward to hearing my friend's report on how she liked the biscuits I gave her. :-) I told her not to hold me to her granny's standard.