- 3 cups self rising flour
- 5 5/16 ounces Yoplait honey-flavored Greek-style yogurt
- 1 cup milk
- Preheat the oven to 450 degrees and line a baking sheet with parchment paper.
- Put the flour in a bowl and add the yogurt in the center, and then pour the milk in. Using a spatula or wooden spoon, begin stirring at the center, working the yogurt in first, and continuing to stir until everything is combined.
- The dough should be well-mixed, so there's no more dry flour visible, but you shouldn't mix it like crazy. It should be a rough, shaggy wet dough.
- Flour your work surface and turn out the dough, Sprinkle a little bit of flour on top of the dough, then use your hands to pat the dough to about 1 inch think. Use a large spatula or a dough scraper to fold the dough in half. It will be loose and sloppy and not very cohesive, but that's fine.
- Pat the dough and fold it in half the same way three more times. With each fold, it will become more cohesive.
- After the last fold, pat the dough to an evenly-thick rectangle that's slightly larger than 6x9 inches. You don't need to measure it exactly - use a 3-inch biscuit cutter to measure it - you should be able to cut two biscuits in one direction and three in the other direction, with a little bit of dough scrap around the edges.
- Cut those six biscuits and arrange them on the baking sheet, just barely touching each other. Gather the dough scraps and form them into a 3x6-inch rectangle and cut two more biscuits and place them on the baking sheet.
- Gather the remaining dough scraps - there shouldn't be much left. Form it into a small round biscuit and place it on the baking sheet. This is the perfect sample for the baker.
- If you like, brush the tops of the biscuits with milk, cream, or soft butter. Bake at 450 degrees until the biscuits are golden brown on top, about 15 minutes. Remove the biscuits from the pan and let them cool slightly on a rack. Serve warm.