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2 cups flour (use up to 3/4 cup whole wheat)
2 Tbsps sugar
2 tsps baking powder
1/2 tsp soda
1/2 tsp salt
3 Tbsps butter
1/3 cup yogurt
1/3 cup buttermilk
1 egg
- Mix all dry ingredients.
- Cut in butter with knife until crumbly and lumps aren't too big.
- Mix together wet.
- Quickly mix wet with dry until it holds together. Don't over mix.
- Pat into a circle on a floured board.
- Cut into wedges (6-8) with floured knife.
- Bake 15-20 minutes at 425°.
To alter:
Lemon Poppy
- Add: 1 Tbsp poppyseeds and 1/2 tsp lemon peel
- Brush top with 2 Tbsps sugar
- Mix with 1 Tbsp lemon juice
Cherry Almond
- To dry add: 1/3 cup dried cherries and 1/4 cup almonds
- To wed add: 3 more Tbsps yogurt and 1/4 tsp almond extract
Parmesan
- To dry: eliminate 1 Tbsp sugar
- Add 1/2 cup parmesan and 1/2 tsp pepper
Corn-Chili
- Reduce flour to 1 3/4 cup and add 1/2 cup corneal and ground red pepper.
- To wet: add 1/2 corn and 1 4-oz. can chopped chilies.
Other additions with no changes to basic:
- Blueberry
- Walnut
- Oatmeal
- Bacon (3 strips, crumbled)
- Currants
- Raisins
- Pecans
More The Roost Guest House Recipes:
Chocolate Orange Mousse with Raspberries
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