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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Sweet and Tangy Biscuits

These biscuits are the perfect vehicle for shortcakes. with the tangy, slightly sweet flavor of this recipe, I eat these all by themselves or slathered with more sweetness in the way of jellies, jams or preserves


For 8 Serving(s)


  • 2 cup(s) flour
  • 1 tablespoon(s) baking powder
  • 1 teaspoon(s) baking soda
  • 2 teaspoon(s) baking powder
  • 1/4 cup(s) cold butter or margarine, cut into small cubes
  • 1 egg, beaten
  • 1 cup(s) cold, plain yogurt
  • 1/4 cup(s) honey
  • Milk to brush onto tops

Sweet and Tangy Biscuits Directions

  1. Preheat oven to 350-degrees F. In a large bowl, blend together flour, salt, baking powder and baking soda. Add butter and crush with your fingertips, pastry knife or a fork until the shortening resembles little pebbles. Stir in the egg, yogurt and honey until just combined. Turn out onto floured work surface and knead for only a minute, using extra flour if needed. Roll dough to an inch thick, or thicker if desired. Cut out biscuits with a 2-inch cookie cutter or the rim of a glass, constantly dipping in extra flour. Place biscuits onto ungreased baking pan. If you would like crispy biscuits on all edges, place these with an inch separation. Otherwise, snuggle them up close to one another. Brush the tops with milk and bake for 10-12 minutes, or until golden brown on top. Remove from oven, let cool slightly and transfer to serving dish.