• Preparation Time 15 minutes
  • Baking Time 15 minutes
  • Makes 12 biscuits
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 2 cups Robin Hood® Original All Purpose Flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ⅓ cup All Vegetable Shortening, cold, cut in pieces
  • 1 cup plain yogurt
  • ½ cup thinly sliced green onion
  • 1 clove minced garlic
  • 2 tbsp plain yogurt
  • 2 tbsp sesame seeds

Serving Size: 12 biscuits


Serving Size: 12 biscuits

  • Preheat oven to 450ºF (220ºC). Line a baking sheet with parchment paper.
  • Mix flour, baking powder, baking soda and salt in large bowl. Cut in shortening with pastry blender or fingers until it is in pea size bits. Add yogurt, green onions and garlic. Mix to combine. Gather dough into a ball and gently knead everything together.
  • Pat dough on a lightly floured work surface until it is ¾” (2cm) thick round. Cut with a lightly floured 2” (5cm) cookie cutter. Gather up scraps and repeat with remaining dough. Transfer to prepared baking sheet. Brush with remaining 2 tbsp (30mL) yogurt and sprinkle with sesame seeds.
  • Bake in preheated oven for 12 to 15 minutes, or until lightly golden.


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