“Another Chatelain's recipe”
16 biscuits

Ingredients Nutrition


  1. Preheat oven to 425ºF (220ºC).
  2. Lightly spray or coat a large baking sheet with vegetable oil.
  3. In a large bowl, using a fork, stir flour with baking powder, salt and baking soda.
  4. Using a pastry blender or your fingers, mix in butter until mixture is crumbly.
  5. Sprinkle in orange peel.
  6. Stir in yogurt just until dough can be gathered into a ball.
  7. Dough will be fairly wet and soft.
  8. Do not add more flour, as it may toughen biscuits.
  9. Place dough on a lightly floured surface.
  10. Knead gently, only 6 to 8 times.
  11. Overmixing also toughens dough.
  12. Pat dough to 1/2-inch (1 cm) thickness, using fanned fingertips to spread it out gently.
  13. Cut out about 16 biscuits with a 2-inch (5 cm) floured cookie cutter.
  14. Dip cutter in flour before each cut.
  15. Spread out on baking sheet.
  16. Bake in centre of 425ºF (220ºC) oven until tops are golden, from 12-14 mins.
  17. Remove from oven.
  18. Cut biscuits in half horizontally.
  19. Spoon more yogurt over bottom half, if you like.
  20. Sprinkle with berries.
  21. Add a sprig of mint, if you wish.
  22. Biscuits are best eaten day they're baked.

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