Instructions: Combine dry ingredients: Bisquick, salt, sugar, chives and herb. Add the yogurt and buttermilk to the dry ingredients and stir to a soft dough. Put the dough on a board (dusted with flour only if necessary). Gently smooth dough into a ball and knead 5 times. Pat into a square. Cut into fourths. Place on a sprayed or non-stick baking sheet. Bake 425F for 9 to 10 minutes, or until starting to brown.

TIP:
* Brush top of biscuits with buttermilk before baking to make the tops brown.
* We always add a little more leavening to reduced fat Bisquick to make a lighter, fluffier biscuit. The result is a flakier crumb.

VARIATIONS: Use garlic salt instead of salt; add cheese (parmesan or cheddar); replace 1-2 tbs of Bisquick with 1-2 tbs instant garlic mashed potatoes. Use fat-free half and half instead of buttermilk. Replace chives and thyme with cilantro and cumin. Replace herbs with any herb blend plus a pinch of dried citrus peel. Add chopped dried fruit (pear, apricot, fig, tomato).

Description: "Basic recipes of yogurt and Bisquick; easy to enhance."
Yield: 4 pieces

NOTES : A standard recipe when I want biscuits to serve with soup or stew. Slightly sour from the yogurt. Fluffy. Basic recipe: easy to innovate. quick biscuits instead of bread but good. Ive been mixing reduced fat Bisquick with yogurt for a long time - easy to vary this basic recipe.

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