Greek Yogurt Biscuits

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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!


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Greek Yogurt Biscuits

Tender, flaky, and buttery biscuits that are made with a secret ingredient-Greek yogurt! These are our favorite biscuits!
4.71 from 93 votes



  • 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. I am so lovin this! I always try to throw some Greek yogurt into anything I make but I stay away from biscuits and buttermilk because my daughter broke out in hives once. This is the perfect alternative!!!

  2. These biscuits look and sound amazing. It’s just about time for breakfast and I’m drooling looking at these light and fluffy biscuits.

  3. Wow, these look perfect! I never even thought of adding greek yogurt to a buttery biscuit! What a great idea! So fluffy!

  4. I’m curious if you ever provide nutritional information on your recipes. I’m assuming these would be healthier than the typical biscuit due to the protein in the greek yogurt. Can you estimate carbs/fat/protein? They sound and look wonderful! please and thank you

    1. Yes, you can also make these using only 2 ingredients. Mix equal parts Greek yogurt to flour. Bake at 400° til tops are golden brown. The skinnyish dish created this simple recipe. Recipe can be found at

  5. Maria! I love this post — amazing, fluffy goodness. Thanks for sharing – these are going to be a hit!

  6. I LOVE replacing ingredients with Greek yogurt, and love the idea of replacing the buttermilk in biscuits with it! The biscuits look DELISH.

  7. Greek yogurt is my new favorite thing to mix into dough. I’ve done pizza dough, and bagels so far. Love this idea in biscuits.

  8. My husband loves biscuits and gravy BUT he knows it isn’t very healthy. I’ve taken several steps to reduce the calories by using a chicken gravy. But it’s those darned biscuits that are so full of calories. These are a bit better. I will have to try these and I’m sure my husband won’t mind one bit. 🙂

  9. Great to see Gold Medal with an organic line! These biscuits would be great for breakfast stuffed with bacon and a runny egg!

  10. These biscuits look amazing, Maria! I love baking with Greek yogurt so these go onto my to-bake list!

  11. Hi Maria! Your greek yogurt biscuits look scrumptious! I am wondering though, should i use fat free, low fat, or full fat plain greek yogurt for this recipe?:)

  12. LOVE the idea of using greek yogurt instead of buttermilk. I always have greek yogurt in my fridge and never have buttermilk, so I will definitely be making these!

  13. I am definitely trying this with my own freshly-made plain yogurt. There’s a real savings to making your own Greek yogurt, everyone!—I can’t wait to taste the first muffin! Thanks for this recipe.

  14. Wow, these biscuits are gorgeous, so tall and fluffy! I love the use of yogurt in this recipe… must try it out soon. Thanks! 🙂

  15. What a crazy coincidence! I just made and published biscuits made with Greek yogurt (and skim milk) on my blog a couple of days ago! I enjoyed my biscuits very much so I am sure yours were delicious as well. What a weird coincidence, though. Great minds think alike…

  16. I sometimes have trouble with making biscuits from scratch. The dough is too wet, or they end up too heavy. I’m looking forward to trying this. They look beautiful.

  17. Just made these tonight and they were really easy and absolutely delicious. I used margarine instead of butter and they still turned out fine. My husband said they need to be added to our Thanksgiving day meal! Had these with the lemon chicken orzo soup – a great combo.

  18. I just made these tonight! My whole apartment smells so good! These were even better than I imagined! So good that I’m featuring them on my own blog tomorrow (with Two Peas and Their Pod properly accredited, of course)! I’m just now a one-month-old blogger so hope you don’t mind to check it out 🙂 Hope to meet you two soon!

  19. These look wonderful. Quick question: I never made biscuits from scracth before so I was checking out different recipes online. Most says the dough has to rise before making biscuits. You didn’t mention anything like that. Is there any difference?

  20. I just made these tonight and they were yummy! But they didn’t rise much (fresh soda and powder) and they were crumbly. The dough didn’t want to come together, either. Is this bc my yogurt was very thick? Should I have added a T of milk? I’m no good at biscuits…

  21. Hi! I made these last night and they turned out very well…and it was my first time making rolled and cut biscuits. I was making a soup for dinner and planned on using a boxed breadstick mix I had, but didn’t see that they needed to rise for 2 hrs until it was too late. I knew most bread recipes would require some rising, so I thought about biscuits. But with a huge snow storm hitting us, there was no way I’d be able to run out for buttermilk. But wait, I had Greek yogurt. Quick search and, voila, I found your recipe!

    Then I realized I didn’t have any egg, so I made a flax egg (golden flax meal/water). Since I had to use that, I also did 1 cup of WW flour and 2 cups of AP flour, so that the flax wasn’t the only flecks of color in the biscuit. I was very happy with how they turned out. Great recipe!

  22. I love that you used the organic flour. That’s all I’ve been using lately and it really makes a difference for me in breads, pastas, etc.. These biscuits look fabulous!

    Biscuits and gravy with shredded cheddar, melted on top. Coming up now. 🙂

  23. I made these twice in two days. Second time added cheese to half of mixture and blueberries to other half, all versions were very tender and yummy. Thank you

  24. Don’t have organic flour but I never do just basic all purpose flour. Have some greek yogurt I was given and it needs to be used. Will try these tonight. Love buttermilk and sour cream biscuits so why not greek yogurt ones. Hope this turns out as good as promised. Using half tonight with reheated pork roast and veggies and the rest tomorrow night with sausage and pork gravy. Will comment later how they came out.

  25. Reporting back as promised. OMG these were delicious. Made a double batch and the hubby and son loved them. Used them for two meals and had leftovers too. Now I know what to do for EXCELLENT BISCUITS. Thanks!!!

  26. Totally cool! I NEVER have buttermilk, I detest it, so if I need it, its vinegar in milk, yeck, but Greek yogurt.. Mmm… I’ll buy plain for this. I learned to make thick biscuits in my early teens, dad hated thin biscuits, and moms were always thin.. And hard. So, to please the one man in my life then… He’d love these.. Makin em with daddy in mind, and heart.. 24 yrs in August, I sure miss him.. Hug your dad extra for me!

  27. I tried these for brunch today, and they looked beautiful, but we’re very dry. Any suggestions to boost the moisture a bit? More water? Yogurt? Butter?

  28. These were the best homemade biscuits I’ve ever made, so thank you for such a great recipe! I usually try to make my biscuits with whole wheat flour because I don’t like that APF is bleached, but I’ll have to try the organic flour, as it eliminates that. Plus my whole-wheat biscuits are never quite as fluffy as regular biscuits.

    I made these with regular, all-purpose flour, but otherwise I didn’t change anything, and these came out almost perfect! I wasn’t sure if they had baked long enough (after twelve minutes), so I put them back in for another two minutes and the bottoms ended up getting a little (barely) burnt and crispy.

    As they were tonight, they were as good as Pillsbury biscuits; if we only cook them for twelve minutes next time, they’ll be better than Pillsbury.

    We served them with a beef stew, but they’d be great with just about anything else. This will be my go-to recipe for biscuits now.

    Thanks again!

  29. Hi guys! Happy Mother’s Day Maria!! Greetings from Southern California! Hope your weather today is as beautiful as it is here! Lovely weather today.

    The reason I’m commenting today is because I HAD to let you both know that we made (well, the hubs made!–I supervised! Ha!) your recipe for these wonderful little pillows of loveliness called ‘Greek Yogurt Biscuits’ today for my Mother’s Day brunch; and I am absolutely blown away by the absolute perfection in every way of this biscuit, and this recipe for that matter. We will NEVER ever make our biscuits any other way! Seriously! They were that amazing, tender, buttery and delicious! Ugh!, just thinking and writing about them makes me hungry for them!!! Haha! We have cooked and baked (mostly baked!) so many wonderful, satisfying, and utterly delicious things from your blog/website. You guys are doin it right, let me tell ya! You guys rock!! Keep doing what your doing; because its working. I hope and wish you much continued success and may you go even further in all your endeavors. No doubt, you will! ; )

    PS: Maria, did you ever find a cute maternity swimsuit?? I suggested Nordies or Saks…did they have anything that looked good??

  30. I tested this recipe and now it has replaced my usual biscuit recipe because I am eating lower-fat. I use a non-fat Greek yogurt which works wonderfully. I wanted to mention though, that if I only roll out and cut biscuits they come out a little thin. I found that doing a few folds, (roll out, fold in half, roll out, fold in half, etc) as done to create layers with traditional biscuits,it creates a taller, layered biscuit. I live in FL and to keep the dough cool, I start with chilled DRY and wet ingredients.

  31. I’ve been baking for 40+ years and I want to tell you, these are the best biscuits I have ever made or eaten. My husband, daughter and I pretty much wiped out the entire batch at dinner last night. Thanks so much for sharing! We also love your Orange Cranberry Bread. I made that to go with our Christmas dinner and everyone loved it.

  32. Great biscuit recipe. Was craving biscuits for Sunday breakfast but had no buttermilk. This recipe hit the spot.

    Used Fage non fat yogurt. Cut the butter down by about 1/3 and added some low fat cottage cheese. After brushing with egg I sprinkled on a little course sea salt and cracked black pepper. It was awesome!

  33. These look lovely. In fact these are SCONES and the best way to eat them is with jam and thick(clotted) cream.

  34. I made these biscuits last Sunday and they were delicious!!!!! I made 24 (two sheet pans) and my family couldn’t stop eating. I plan on making them at twice a month now. Thanks for the terrific recipe! I’ll be sure to pass it along to my extended family and friends.

  35. I just made these biscuits and the came out beautifully!  Slightly bland in taste, but good once you add a little jam.

  36. These were possibly the best biscuits I’ve ever made and I’ve made plenty. Granddaughters wanted biscuits and I didn’t have buttermilk, so we tried these. I will be making these from now on. Thanks for sharing. 

  37. Made these this morning and was delighted to enjoy the tasty results.  I only made one minor change (because I always modify something in most recipes I try).  I used 2 cups all purpose flour and 1 cup almond flour.  The results were super delicious and the flaky layers and texture were excellent.  I will make again SOON.

    As a fun note – my family has named these “Dog Gone Good Biscuits” since I was making them while my girls were walking the neighbor’s dogs bright and early this morning.  I wanted them to have a special treat when they returned home from their early morning chore.  It was worth getting up early to make these scrumptious biscuits.

  38. 5 stars
    Seriously the best homemade biscuits I’ve ever made. I LOVE LOVE LOVE them. I used Vanilla Greek yogurt and it gave them a slight sweet flavor. This will be my go to recipe from now on. Thanks for the wonderful recipe!

  39. 5 stars
    I tried these yesterday because we were out of milk. They will replace the recipe I ordinarily use. Tender, good flaky layers, and height. Thank you 

  40. 5 stars
    These are amazing! My husband always says my biscuits are too dry or not fluffy enough, so I’ve been searching for a good biscuit recipe because biscuits and gravy is his favorite meal. These turned out perfectly and were so flavorful! I actually ate a couple totally plain because they were so good. I’m definitely making these again.

  41. 5 stars
    The first biscuits I’ve made that weren’t a disaster. I think technically these are scones, which I do well with, so perhaps that’s the trick for me. Either way they have a lovely texture and will be versatile for sweet or savory pairings.

  42. 5 stars
    We love biscuits and my husband likes to try new recipes.  These are ABSOLUTELY THE BEST.  They are everything you wished for, but never found, with other recipes.  Wonderful taste, texture, height, color.  

  43. 5 stars
    OMG ! i am running of to my kitchen right now to try these yummy biscuits, My kids love biscuits…wow what an awsome blog

  44. 5 stars
    I don’t typically say this but these are by far the best biscuits I’ve ever made. I did have to add some milk though as my dough was too dry and would not come together but that could be because I used Icelandic stirred yogurt instead of Greek. They’re crispy on the outside, so flaky, and not dry. Soooo good!!

  45. 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.

  46. 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.

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

  48. 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!

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

  50. 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

  51. 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.

  52. 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!

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

  54. 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

  55. 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!

  56. 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.

  57. 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!

  58. 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?

  59. 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.

  60. 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.

  61. 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).

  62. 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!

  63. 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!

  64. 5 stars
    I’ve never made biscuits before and I’m usually not a biscuit person but I thought it would be nice to make some for my family on a snow day. I just made these with some modifications based on what I had in my fridge and they were so delicious! I only had salted butter and did not have enough plain greek yogurt so I mixed in a little bit of unsweetened almond milk. Everyone loved them!

  65. 5 stars
    WoW and YuM!
    I rarely leave reviews, but these biscuits are amazing! I wish I could post a pic . They don’t look as pretty as her pics, but who cares? These are Delicious and worth baking! Enjoy

  66. Why add egg? I’ve never used it when making biscuits before only for egg wash. Just curious. Also what is the nutritional for this?

  67. 5 stars
    I am absolutely terrible at making baked goods, these ended up beautiful! They were slightly dry inside, but nothing a little bit of butter can’t fix. Definitely saving this one!

  68. These are by far the best biscuits, hands down. I make variations of them by sometimes changing the yogurt to a flavored Greek yogurt, such as maple, and adding 1/4 cup of sugar. I also make variations by adding blueberries or any other berry you like. These are so good, I make 4 batches every other weekend, and that’s just for me and my hubby!

  69. 4 stars
    These were good and flaky, but could use a little more salt. Next time, I’ll sprinkle some more on top. They also took longer than 15 minutes to be done. Closer to 20.

  70. 5 stars
    This is my go-to biscuit recipe. Tender and flaky every time. I like to add some water in a baking dish on the bottom shelf to add some steam to the oven. Thanks for a great recipe

  71. 5 stars
    Yum! My whole family loves these. I don’t roll them out nor do the egg wash, and they come out fluffy, flaky, and melt in our mouths. I have even halved the recipe with great results.

  72. I was looking for something to do with left over Greek yogurt… Here’s the solution! Thank you for sharing this delicious recipe!

  73. 5 stars
    These are simply amazing! I added a very small sprinkle of Maldon salt after the egg wash because I was serving these with a savoury homemade Tuscan Vegetable Bean Soup. I will make these again. For sure!

  74. 5 stars
    I skipped the egg wash, but these biscuits were so tender and delicious! The butter made the edges crispy. Absolutely amazing.

  75. This was complete fail for me. I couldn’t even get dough to hold together to knead it. Rechecked my ingredients and they were right. Still baked them, tastes ok but not flaky at all since I over worked dough.

  76. I would like to be able to make a big batch of these to freeze. Would it be best to bake and freeze, or freeze unbaked and pop into the oven when I pull them out of the freezer?

    1. You can freeze them baked or unbaked and then bake from frozen, just add to the baking time.

  77. 5 stars
    Absolutely delicious!! I baked it today and it came out perfect. I will definitely recommend this recipe. It came out buttery, soft, and flaky!

  78. 5 stars
    These are the only biscuits I make now. The recipe is straightforward and easy to pull together. Just be sure to follow instructions about not overworking the dough. Dough doesn’t need to be smooth and elastic…. Imperfect mixing makes perfect biscuits! Add some space between biscuits and they will have a golden light crisp all over.

  79. 5 stars
    I lost my original recipe and this one basically seems the same.

    However, I bake them in a cast iron skillet. I usually smear the skillet with a little butter to make sure they don’t stick plus it gives them a nice golden bottom.

    Thanks for your help and I’ll try using a 2nd egg to coat them.
    Bon appetit!