Step 1: The Perfect Ratio and Mixing
Preheat your oven to 400°F (200°C) and line a baking sheet with high-quality parchment paper. In a large mixing bowl, combine your self-rising flour and non-fat plain Greek yogurt. Use a sturdy wooden spoon or a silicone spatula to begin folding the ingredients together. Actionable Tip: The dough will initially look shaggy and dry. Do not panic and resist the urge to add liquid. The moisture from the yogurt will eventually hydrate the flour as you mix.Step 2: The Gentle Knead
Once the dough becomes too thick to stir with a spoon, turn it out onto a lightly floured surface. Using clean, lightly floured hands, gently knead the dough 4 to 5 times until it forms a cohesive, slightly tacky ball. Actionable Tip: Heat is the enemy of a flaky biscuit. Work quickly to ensure the warmth from your hands doesn't alter the yogurt's texture.Step 3: Shaping and Cutting
Gently pat the dough down with your hands (avoid using a rolling pin, as it compresses the air pockets) until it is about ¾-inch to 1-inch thick. Use a standard biscuit cutter or the rim of a small drinking glass to punch out your biscuits. Actionable Tip: Press straight down and pull straight up! Twisting the cutter seals the edges of the dough, which will prevent your low calorie biscuits from achieving that beautiful, sky-high rise in the oven.Step 4: The Golden Bake
Place the cut biscuits onto your prepared baking sheet, ensuring they are touching slightly at the edges; this helps them rise upwards rather than spreading outwards. Lightly brush the tops with your unsweetened almond milk. Bake for 12-15 minutes, or until the tops are a stunning golden brown. Remove from the oven and let them rest for 5 minutes before serving.
