Diva Tasting: 2 Quick Breads…

Greek Yogurt Biscuits

Ingredients

2 Cups All-Purpose Flour

1 Tablespoon White Sugar

2 Teaspoons Baking Powder

½ Teaspoon Salt

¼ Teaspoon Baking Soda

½ Cup Cold Butter, Cut Into Small Cubes

½ Cup Cold Greek Yogurt

¼ Cup Cold Seltzer, Or More As Needed

Directions

Step 1 Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.

Step 2 Whisk flour, sugar, baking powder, salt, and baking soda together in a bowl. Cut in butter with a knife until mixture resembles coarse crumbs.

Step 3 Place the bowl in the freezer for 5 minutes.

Step 4 Stir in Greek yogurt until dough is combined. Add 1/4 cup seltzer; mix until dough is smooth. Add more seltzer if dough appears dry.

Step 5 Place dough on a floured piece of parchment paper and pat into a flat rectangle. Fold the rectangle in thirds. Rotate dough 90 degrees, gather any crumbs, and flatten into a rectangle again. Repeat folding, turning, and flattening twice more.

Step 6 Flatten dough to 1/2-inch thickness. Cut into twelve 2 1/2-inch rounds. Transfer rounds to a baking sheet.

Step 7 Bake in the preheated oven until golden brown, 10 to 15 minutes.

Avocado Cloud Bread

Ingredients

2 Large Eggs, Separated

¼ Teaspoon Cream Of Tartar

2 Tablespoons Mashed Avocado

1 Teaspoon Everything Bagel Seasoning

Directions

Step 1 Preheat the oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper and set aside.

Step 2 Beat egg whites and cream of tartar in a large bowl until stiff peaks form. Stir together mashed avocado and egg yolks. Gently fold into egg whites.

Step 3 Drop 1/4 cupfuls of the mixture onto the prepared baking sheet, about 1 inch apart. Smooth out and sprinkle evenly with bagel seasoning

Step 4 Bake in the preheated oven until bottom starts to brown and top is firm to the touch, 30 to 35 minutes. Let rest at least 30 minutes. Remove with a spatula. 6 Servings

Note: This “bread” is gluten free and made with only 4 ingredients. Make sure you let it rest for at least 30 minutes after baking.

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