Gallery

Credit: Romulo Yanes

Recipe Summary

prep:
20 mins
bake:
15 mins
total:
35 mins
Yield:
Serves: 8
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place a rack in center of oven and preheat to 425ºF. Line a baking sheet with parchment. In a medium bowl, toss strawberries, orange zest and juice and 1 tsp. brown sugar. In a small bowl, mix 1 cup yogurt with 1 Tbsp. brown sugar. Cover and refrigerate.

    Advertisement
  • In a food processor, pulse both flours, remaining 2 Tbsp. brown sugar, baking powder, baking soda and salt. Add butter and pulse until mixture resembles sand. Add remaining 1/2 cup yogurt and pulse just until dough forms. Transfer dough to a lightly floured surface and form into a flat disk about 6 inches by 1/2 inch. Using a floured 2-inch round biscuit cutter, cut out 4 rounds; press scraps together and form 4 more. Arrange rounds about 1 1/2 inches apart on prepared baking sheet. Brush tops with egg; sprinkle with coarse sugar, if desired.

  • Bake until golden brown on top, about 15 minutes. Let biscuits cool on a wire rack for 5 minutes. Halve biscuits horizontally; top with reserved sweetened yogurt, strawberry mixture and biscuit tops. Serve immediately.

Nutrition Facts

198 calories; fat 8g; saturated fat 5g; mono fat 0g; poly fat 0g; protein 4g; carbohydrates 27g; fiber 2g; cholesterol 44mg; iron 1mg; sodium 160mg; calcium 117mg.
Advertisement
Advertisement