{"id":39626,"date":"2016-04-02T23:33:05","date_gmt":"2016-04-03T03:33:05","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=39626"},"modified":"2016-04-03T01:23:19","modified_gmt":"2016-04-03T05:23:19","slug":"yogurt-drop-biscuits-with-dill-and-sun-dried-tomato-%e3%83%89%e3%83%a9%e3%82%a4%e3%83%88%e3%83%9e%e3%83%88%e3%81%a8%e3%83%87%e3%82%a3%e3%83%ab%e5%85%a5%e3%82%8a%e3%83%89%e3%83%ad%e3%83%83%e3%83%97","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=39626&lang=en","title":{"rendered":"Yogurt Drop Biscuits with Dill and Sun-dried Tomato \u30c9\u30e9\u30a4\u30c8\u30de\u30c8\u3068\u30c7\u30a3\u30eb\u5165\u308a\u30c9\u30ed\u30c3\u30d7\u30d3\u30b9\u30b1\u30c3\u30c8"},"content":{"rendered":"

\"29\"<\/p>\n

I don’t eat a lot of yogurt anymore, but for some reason I had a large container of yogurt in my fridge and I was looking for a good way to use it up.<\/p>\n

I was lucky because last week my friend told me about this awesome recipe of sour cream and scallion drop biscuits, and he actually brought us a couple of biscuits that he made using this recipe.<\/p>\n

They were so good, and I decided to try making them using my Greek yogurt in place of sour cream.<\/p>\n

\"21\"<\/p>\n

\"23\" \"24\"<\/p>\n

\"25\" \"26\"<\/p>\n

I also decided to use dill instead of scallion and I added chopped sun-dried tomato.<\/p>\n

\"30\"<\/p>\n

These turned out great!<\/p>\n

\"32\"<\/p>\n

They were beautifully browned outside, and it was moist and flavorful inside.<\/p>\n

\"34\"<\/p>\n

A great way to start a weekend.<\/p>\n

\"31\"<\/p>\n

\n

Yogurt Drop Biscuits with Dill and Sun-Dried Tomato<\/strong><\/p>\n

Follow this recipe<\/a>.<\/p>\n

*I used Greek yogurt in place of sour cream
\n*I like anything a bit sweeter, so I used 2 teaspoons of sugar instead of 1 teaspoon
\n*I used 2~3 tablespoons of chopped fresh dill in place of scallion
\n*I added\u00a02~3 tablespoons of chopped sun-dried tomato<\/p>\n<\/div>\n

\"28\"<\/p>\n

Have a wonderful weekend everyone!<\/p>\n","protected":false},"excerpt":{"rendered":"

I don’t eat a lot of yogurt anymore, but for some reason I had a large container of yogurt in my fridge and I was looking for a good way to use it up. I was lucky because last week my friend told me about this awesome recipe of sour cream and scallion drop biscuits, […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13,8,29],"tags":[],"class_list":["post-39626","post","type-post","status-publish","format-standard","hentry","category-bread","category-breakfast","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/39626","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=39626"}],"version-history":[{"count":7,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/39626\/revisions"}],"predecessor-version":[{"id":39661,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/39626\/revisions\/39661"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=39626"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=39626"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=39626"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}