Greek Yogurt Biscuits

Jump to Recipe

Greek Yogurt Biscuits-fluffy and tender biscuits that are made with Greek yogurt! 

Greek Yogurt Biscuits Recipe on twopeasandtheirpod.com Fluffy and tender biscuits made with Greek Yogurt!

Do you want to know what I loving right now? Biscuits. That’s right, biscuits. Josh made homemade Greek Yogurt Biscuits the other day and I am in love. I can’t stop thinking about them. We’ve made a lot of biscuits in our lifetime and they are all winners, but these Greek Yogurt Biscuits are perfection. Trust me, I know, I ate two of them. I had to make sure they were perfect.

You need to make these biscuits…like right now.

photo-(3)

Josh told me he wanted to make biscuits and he looked like he knew what he was doing so I got out of the way. I didn’t go too far though because I wanted to be around when he pulled them out of the oven:)

Greek-Yogurt-Biscuits-8

Josh used Gold Medal All-Purpose Organic Flour. The flour is certified organic, unbleached, enriched and pre-sifted. It is the perfect flour for the perfect biscuit recipe! We love this flour!

Greek-Yogurt-Biscuits-1

Josh used plain Greek yogurt instead of the traditional buttermilk to make the biscuits. We didn’t have any buttermilk, but our fridge was stocked with Greek yogurt, so Josh gave it a try! Best decision ever! The Greek yogurt created a tender and flaky biscuit!

Greek-Yogurt-Biscuits-7

The biscuits puffed up nicely in the oven! Look at that height! I couldn’t wait to tear into a biscuit!

Greek-Yogurt-Biscuits-3

Josh got out the butter and honey and we went to biscuit town!

Greek-Yogurt-Biscuits-4

A hot flaky biscuit, right out of the oven, slathered with butter and drizzled with honey…is there anything better in life? I don’t think so!

Josh and Caleb enjoyed their biscuits with Slow Cooker Chicken and Wild Rice Soup, but I just ate biscuits for dinner. I didn’t need anything else. I was in biscuit heaven!

Greek Yogurt Biscuits-make them happen and make them happen soon! I am requesting them for dinner this week! They go great with any meal…or if you want them to be your meal, I’m ok with that!

And if you are looking for another side dish for your Thanksgiving feast, invite Greek Yogurt Biscuits to your table. You won’t be disappointed!

Greek-Yogurt-Biscuits-6

Greek Yogurt Biscuits

Tender, flaky, and buttery biscuits that are made with a secret ingredient-Greek yogurt! These are our favorite biscuits!
4.93 from 13 votes
Prep Time
10 minutes
Total Time
25 minutes
Servings
8 large biscuits

Ingredients

  • 3 cups  all purpose flour
  • 1 tablespoon granulated sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup cold unsalted butter cut into pieces
  • 3/4 cup cold plain Greek yogurt
  • 1 large egg beaten
  • 3 tablespoons cold water
  • 1 large egg beaten, for brushing on biscuits

Instructions

  1. Preheat oven to 400 degrees F. Line two large baking sheets with parchment paper and set aside.
  2. In a mixing bowl, sift together flour, sugar, baking powder, baking soda, and salt. Cut in butter, using your fingers or a pastry cutter. Work the dough until mixture resembles a coarse meal.
  3. In a small bowl, whisk together Greek yogurt, egg, and water. Add liquid ingredients to flour mixture, stirring until dough barely comes together. Dump the mixture on lightly floured counter and knead until the dough comes together. Don't overwork the dough.
  4. Using a rolling pin, roll out the dough into a 1-inch thick circle. Cut into rounds using a biscuit cutter or cut into 2×2-inch squares. Combine dough scraps and roll out again to make remaining biscuits.
  5. Place biscuits on prepared baking sheets and brush with the egg wash. Bake for 12-15 minutes. Serve warm with butter, honey, or jam!

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
Read More

CommentsLeave a reply

  1. 5 stars
    These are still warm and delicious in the kitchen! I thought I had green yogurt but I guess I accidentally picked up whole milk plain yogurt at the store. Anyways, I used that and added some shredded cheddar and fresh rosemary and cooked for 15 min. Perfectly golden and fluffy! Definitely saving this recipe. Thank you!

  2. 5 stars
    Had a hunkering for something a bit sweeter today, so I made the following alterations:
    – plumped some raisins in hot water and drained… added to dry mix after the butter had been incorporated.
    – used vanilla greek yogurt instead of the regular
    – added cinnamon to the dry mix
    Once out of the oven, topped with cinnamon sugar. I think it would’ve been even better if I’d done a simple icing, but was out of milk.

    The texture of these biscuits was great. I’ll make them again.

  3. any recommendations if i use fat-free greek yogurt…e.g. should i throw in some extra fat in somehow? thanks for any advice!

  4. I made these with gluten free flour, specifically, Authentic Foods “Steve’s Gluten Free Cake Flour”, and I added a bit more sweetener, and 1 1/2 tsp of ground ginger, plus some chopped candied ginger, and I made scones! They were incredible! The sweetness was very subtle, as was the ginger taste, just as I was hoping. I added the candied ginger just after I rolled it out, poking the pieces into the round. Then I cut it into wedges and baked the wedges, after brushing with egg, and sprinkling with coconut palm sugar. What a lovely treat! I had some homemade lemon curd, and it was delicious! I froze most of them, since it made such a huge recipe, and now I have them in my freezer for when I need something to make the pandemic blues go away! Thank you for sharing this recipe!

  5. Do you have the nutrition info by chance? My hubby and daughter, both who are very picky about their biscuits, loved them.

  6. 4 stars
    made a few mods because i like scruffy drop style biscuits.

    – used a tablespoon of baking powder.
    – 3 tbsp +1/2c water
    – EXTRA salt sprinkled over the top

    I cooked in my cast iron skillet (not pre heated) at 400 for 35 minutes

Leave a Reply

Your email address will not be published. Required fields are marked *