Honey Greek Yogurt Biscuits

 I hope you all had a good Irish meal yesterday. As for us, we had Irish Stew and these really yummy yogurt biscuits that my Mother in law made. Usually we have soda bread on St. Patrick's day, but these biscuits were a really nice alternative to the dense Irish quick bread. I've been wanting more biscuits since yesterday so I whipped up a batch today, but I didn't have any plain yogurt. I did, however, have honey Greek yogurt and let me tell you what: It worked great.

If you have plain yogurt on hand , that works great. If not, try it with the honey yogurt.

Eat it with jam and butter. We had ours with boysenberry jam and it was loverly.

Ingredients:

 

2 C. Flour

1/4 t. Baking Soda

1 T. Baking Powder

3/4 t. Salt

1/4 C.(4 T.) Butter, chilled

1 C. Honey Greek Yogurt

2 T. Milk

 

Preheat the oven to 375 degrees.

In a bowl, sift together the dry ingredients.

Add the butter to the flour mixture and cut it in until it is completely blended.

Add the yogurt and the milk to the flour mixture and mix until just combined.

Place the dough on a parchment lined cookie sheet and shape into a mound.

Pat the dough into a 1" high rectangle. Score the top of the dough once lengthwise and 3 times width wise to make 8 large sections that can be broken off when baked.

 

Bake for about 20 minutes, or until the top is nicely browned.

Remove and serve immediately.



Irish Stew with Mint Sour Cream

Do NOT skip the mint sour cream with the stew, it really makes the dish special and unique.

Ingredients:

1/4 c. vegetable oil

12 ounces lean, boneless lamb, cut into 1-inch cubes(or beef stew meat works fine)
4 cups beef broth
tt. Kosher Salt
tt. pepper
1 bay leaf
3 medium red potatoes, skin-on, cut into medium dice
1 large onion, medium dice
5 carrots, peeled, medium dice
1 t. dried thyme
1 t. dried oregano
1/2 cup cold beer or water
3 T. all-purpose flour
1/2 c. Sour Cream
10 mint leaves, sliced into shreds

Mix the sour cream and shredded mint together and refrigerate.

In a medium stock pot, heat the oil until smoking. Add the lamb or beef and brown. Pour in the beef stock, thyme, and oregano, cover, and let simmer for 1 1/2 hours adding more water if liquid levels get too low. Add the onion, potato, and carrot and let simmer until vegetables are tender, at least 30 minutes.

In a small bowl, mix together flour and water. Pour through a fine meshed sieve into the stew and stir well until the soup thickens. Check seasonings, adding more salt or beef base if needed.

Serve with mint sour cream. Serves 4.