Yogurt Dill Biscuits

These Yogurt Dill Biscuits are an excellent choice as an appetizer or just as a homemade snack.

A few days ago, I surfed on the internet to find something savory to bake. There’s a Romanian saying that goes like this: If you don’t have anything to do, you find something. Well, I did find something to bake. And not just to eat what I baked, but also, for the joy of baking.

Do you feel like this sometimes? That you want to bake something, to make something at home, just for the joy of baking? And especially in the winter seasons, am I right?

So, I searched for something to bake and I found these Yogurt and Dill Biscuits. They seem nice and easy to make so I made a batch. The taste was incredible, savory, flaky, salty, herby, I loved them! Today I made them again to show you the steps in making these biscuits.

You can find the original recipe here, for those of you who know Romanian. I changed just a few things from the original recipe.

Ingredients:

• 125 ml of plain yogurt
• 50 g of feta cheese
• 250 g of all-purpose flour
• 100 ml of warm water
• 1 sachet of dry yeast (7 grams)
• 2-3 tablespoons of fresh dill, chopped
• 1/4 of a teaspoon of salt
• milk to brush the biscuits
• seeds of choice to sprinkle on top

In a big bowl add the warm water (it should be warm to touch, not so warm that you burn the yeast), the yeast and sugar. Leave the bowl aside for 10 minutes, until it’s foamy. If it doesn’t foam up, maybe the yeast it’s too old or the water was too hot.

After 10 minutes, add the feta cheese crumbled, the yogurt and the salt. Mash them together with a potato masher.

Lastly, pour into the bowl the flour and the dill and mix again until just combined.

Now, knead the dough in the bowl for a few minutes until it no longer sticks to the bowl and let the dough rest for 1-2 hours until it doubles in size.

After 2 hours, take the dough out from the bowl and knead it again on a clean surface to take the air bubbles out.

Sprinkle flour as needed on the working surface and roll the dough with a rolling pin until it’s approx 1.5 cm thick. It will rise again in the oven.

If you have cookie shapes, use those to cut whatever shapes you like, if not, use only one, or even a glass. This is optional, it’s just for fun. Place the biscuits on a parchment paper or a silicon mat. Brush just a bit of milk on each biscuit and sprinkle whatever seeds you have in the house. I used sesame, chia seeds, flax seeds and salt flakes.

Bake the biscuits in the preheated oven at 180*C for about 25 minutes, or until they’re golden and crispy. They’re delicious hot, straight from the oven, but they’re really good too cold, and the next day. Keep them in an airtight container for up to a week.

Have you made any of my recipes? If so, please tag me on Instagram with the tag #booksandlavender because I would love to see your creations.

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