Greek Yogurt Biscuits

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

Greek Yogurt Biscuits Recipe on 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.


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:)


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!


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!


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


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


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

Tender, flaky, and buttery biscuits that are made with a secret ingredient-Greek yogurt! These are our favorite biscuits!
4.88 from 24 votes


  • 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


  • Preheat oven to 400 degrees F. Line two large baking sheets with parchment paper and set aside.
  • 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.
  • 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.
  • 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.
  • Place biscuits on prepared baking sheets and brush with the egg wash. Bake for 12-15 minutes. Serve warm with butter, honey, or jam!

Have you tried this recipe?

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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!
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  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!

    1. I haven’t tried it but it should be fine. The texture might be a little different.

  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

  7. Perfect. So so so so good!!!!You can substitute Greek yogurt and any kind of milk in equal parts for works in anything. The only exception is salad dressing. That has to be buttermilk.

  8. 5 stars
    We have been enjoying these biscuits!! I make my own yogurt and it isn’t always the same consistency, but so far it works just fine for these biscuits. Unfortunately the biscuits we froze did not rise nearly as much as fresh, so we now make them fresh when we want them. They don’t take too long!

  9. What about nutritional information? I’m trying to track them for weight watchers.They are delicious.

  10. 5 stars
    This has been my go-to biscuit recipe since you published it. I love the original recipe, but I’ve also come up with my own flavor modifications over the years. These also freeze really well, and receive high compliments every time I make them. Thank you for creating a tried and true recipe

  11. 5 stars
    These were the best biscuits I have ever made!! Very tender… I followed the exact recipe using 2% fat Greek yogurt… Will definitely make these again!

  12. 3 stars
    I gave these three stars because they are fluffy biscuits but they taste a little too much like baking soda. Also, they weren’t cooked even after 15 minutes. I had to cook them for 20 minutes! I recommend rolling them out to half inch instead of the full inch. Also, I’d consider cutting back on the baking soda a little. Overall I would make these again with adjustments.

  13. I tried it and substituted Kodiak pancake flour for half of the flour. It was the best biscuits I have ever tasted in my life–and that’s saying something since I love biscuits. This is a wonderful recipe. The biscuits were fluffy and light but tasted substantial. Great recipe. Thank you!

  14. 5 stars
    Just made these using GF flour (Bob’s All purpose 1 for 1 & chobani full fat) so gave the recipe 5 stars but reviewing with the GF substitute…and they were good! My non-GF husband liked them enough to disagree with my very harsh first impression and they definitely satisfied my biscuit and poached egg craving (fantastic vehicle or fried/poached/runny egg).

    Def not the best biscuits I’ve ever had, but GF never are. Pretty crumbly (but maybe that is good?..losing my southern cred here for sure!!), could have used some more salt and would add pepper next time. I am not a super familiar GF baker so I could be going in the wrong direction but next time will try adding a little more wet (maybe a lil extra water or yogurt?..OR CHEESE!). Also question for GF bakers – did I need to add all thee baking soda and powder? I did and maybe that did something?

  15. 5 stars
    These biscuits were delicious. I used self-rising flour instead of All purpose flour, baking powder, baking soda and salt. So much easier.

  16. 5 stars
    I was a little nervous making biscuits for the first time, but this recipe was so easy to follow. These biscuits turned out AMAZING! I honestly don’t want any other one now.

  17. Hi there I needed a vegetarian biscuit option to go with BBQ Jack Fruit and lentils. This recipe was great!
    Thanks I’ll try to put a photo on Instagram (I’m a caterer still trying to figure out all the social media details, lol).

  18. I made these biscuits for dinner tonight and they were wonderful. I don’t generally have a lot of luck with biscuits as I tend to overwork the dough, but these came out flaky and delicious. I glad I tried them!

  19. 5 stars
    This recipe is awesome! It’s easy and super delicious. I’ve made these biscuits twice already. The second time I took my sisters advice and baked them in a large castor iron skillet. They were perfect!

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