Looking for ways to have more flavor without adding more calories is always a good thing. By using non-fat plain greek yogurt instead of milk you can also cut back on the butter needed and increase the protein and calcium. When you mix in fresh herbs, they taste good enough that you don’t feel like you even need butter when you eat them. And to improve the texture you can use a layering technique that helps them rise higher than what you get by just mixing it all together. My family gives this recipe high marks even if it does require a few more minutes. In their eyes….its thyme well spent.
1 1/2 cup plain non-fat greek yogurt
1 tbs fresh herbs (we like lemon thyme in this one)
1 cup unbleached all-purpose flour
1 tbs baking powder (aluminum free please)
2 tsp fine grain sea salt
1/2 cup unsalted butter, cut into small cubes
Preheat oven to 450 F. Place baking sheet on top of oven so they will warm up.
Combine yogurt and fresh herbs in a small bowl. Set aside. (for even more flavor…do this in the morning before you head off for work and put the covered bowl in the frig)
In your food processor, place flours, salt, baking powder. Drop the butter pieces through out the flour. Pulse the processor in quick burst to distribute the butter without heating it up.
About 20 or so pulses until the mixture looks like coarse corn meal. Add the herbed yogurt and pulse again until mixture forms a loosely cohesive ball.
Dump the mixture out onto a floured surface and bring together to form a rough ball. Press the dough into a rough square about one inch thick.
Cut dough in half and stack. Use a rolling pin to press layers together until its 1 inch thick again. Do this two more times.(you can even let you children help with this step!) The last roll out should be slightly under one inch.
Cut the dough into serving size pieces. (I get about 16 or so) and place on warmed baking sheets. Bake for 18 to 20 minutes. Serve warm. Enjoy!