1 tablespoon baking powder
1 teaspoon salt
3/4 cup yogurt (previous recipe) thinned down with a little milk
1/4 cup oil ( I use canola, I always have it on hand)
Preheat your oven to 350 degrees Fahrenheit. Mix the pastry flour and baking powder and salt together in a small bowl. Then pour in the milk and oil. Stir until the flour mixes completely with the liquids.
If your mix is still a bit doughy, sprinkle in a little bit more flour, and mix with a fork until you can handle the dough with your hands. Sprinkle counter top with a little flour, then use your hands to pat your dough out. Use a biscuit cutter (I use a mason jar ring) to cut your dough out into as many biscuits as you need.
Bake at 350 degrees for 18 to 20 minutes, or until golden.
We use it as bread with dinner, or as in biscuits and gravy. They even go well as the base for strawberry short cake.
They store for a few days wrapped up in the fridge, if you have any leftover.