“These yogurt-based biscuits border on cake because they’ve got a little more sugar than most and, more notably, because they’ve got berries stirred into the dough. When baked, the berries’ sweetness and flavor intensify. I like to serve these at breakfast with butter and jam, but they can also make a really good dessert. Sliced and topped with sugared berries and whipped cream, they become a shortcake.”—Dorie Greenspan in her new cookbook, Baking with Dorie: Sweet, Salty, & Simple
Read our interview with Greenspan about baking, memories of the South, and biscuits.