Monday, April 03, 2006

Meet the Editor/Lemon Sugar Biscuits




As of today, I can talk about it. Which is lucky because I am not good at keeping secrets! I am the second guest host/editor at the Dannon Kitchen. I follow in the footsteps of Sara Kate Gillingham-Ryan (editor of the blog Apartment Therapy: The Kitchen) who has provided posts and original recipes since the beginning of the year. Every Monday, from now until the end of June, on the Dannon Kitchen site you'll find new content including a recipe, post and tip written by yours truly.

When Dannon approached me I was really excited about the opportunity because I actually use Dannon yogurt. Their plain yogurt is an all-natural product with live active cultures, no artificial ingredients and no gelatin or other thickeners. I've found its consistency makes it great for baking and cooking. While I rarely buy fruit flavored yogurt, Dannon Fruit on the Bottom did get top honors in a Real Simple taste test a couple of years ago.

Creating 13 new recipes was a great challenge and a lot of fun. It also meant that I posted fewer recipes on this site. Sorry about that! Fortunately Dannon is letting me post the recipes here as well. So, without further ado, the first inaugural recipe, Lemon Sugar Biscuits. I made this recipe so many times I lost count. It's not a traditional biscuit but it sure is good. Check out the full post on the Dannon Kitchen site and you can read my tip for this recipe as well.

Lemon Sugar Biscuits

2 cup all purpose flour
4 tsp. baking powder
1 tsp. ground cardamom (optional)
1 tsp. salt
1/4 cup brown sugar
1/4 cup butter
1 tsp. lemon peel, grated
1 Tbsp. lemon juice
1 cup Dannon® All Natural Plain Yogurt (I used non-fat)
2 tsp. granulated sugar, for biscuit tops

1. Preheat over to 375°F. In a large mixing bowl, whisk together first 5 dry ingredients.
2. Cut butter into the dry ingredients, until mixture resembles cornmeal in texture. Add lemon peel, lemon juice and yogurt. Mix well with a fork.
3. Place dough on a floured board. Knead until smooth and pat out ½-inch thick. Cut round biscuits using a 3-inch cutter.
4. Sprinkle tops with sugar. Place on a greased cookie sheet and bake for 10-15 minutes or until tops are golden brown. Serve hot.
Yield: 10 servings

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