Greek Yogurt Biscuits
Updated March 26, 2019
Greek Yogurt Biscuits-fluffy and tender biscuits that are 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
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
- 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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My go to biscuits! Easy to make and delicious
I was looking for something to do with left over Greek yogurt… Here’s the solution! Thank you for sharing this delicious recipe!
Glad you loved the biscuits.
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!
Perfect with soup!
I skipped the egg wash, but these biscuits were so tender and delicious! The butter made the edges crispy. Absolutely amazing.
So glad you liked them!
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.
Very good. I did skip the egg wash on top.
Glad you loved the biscuits.
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?
You can freeze them baked or unbaked and then bake from frozen, just add to the baking time.
Absolutely delicious!! I baked it today and it came out perfect. I will definitely recommend this recipe. It came out buttery, soft, and flaky!
Homemade biscuits are the best!
We made these tonight and they were amazing and so easy!!! Will be adding to my recipe box!!
Yahoo! Thanks for sharing!
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.
Yay!
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!
I love these tea biscuts and they are so easy to make. After having a stroke I’m on a sodim reduced diet. Would these work if I eliminated the salt?
I love these tea biscuts and they are so easy to make. After having a stroke I’m on a sodim reduced diet. Would these work if I eliminated the salt?
Salt gives them flavor, but you can reduce.
Can you make and freeze these to be bakes for later?
Yes!
Can you make with whole wheat or oat flour?
whole wheat flour should be fine, the biscuits will just be a little denser.
I am from Alabama, where biscuits are king. I’ve always preferred bagels over biscuits. But what I was actually looking for was a GOOD biscuit. These biscuits are absolutely perfect. I’ve now made them four times to the delight of my husband.
I love this! Thanks for sharing!
I made these and they came out pretty great! The texture and flakiness were perfect. The taste was a bit bland, though, requiring a smothering of butter and jam. I like for my biscuits to have a buttery taste within them.
The one issue I had was that the liquid called for in the recipe was not nearly enough to bring the dough together. I ended up adding water to get the dough together a workable state. I may try adding melted butter next time, to help with both the need for extra liquid and the lack of flavor in the dough. But all in all, I really appreciate this recipe and will use it again with some tweaks!
Turned out perfectly! Big hit with my family!
Yay!