Ever find yourself needing a warm, fluffy sidekick for dinner, like, yesterday? These Greek Yogurt Biscuits are your answer! This ridiculously easy biscuit recipe uses tangy Greek yogurt instead of buttermilk, resulting in incredibly moist, flavorful biscuits that come together in a flash. Seriously, they’re almost faster than deciding what movie to watch after the kids are finally asleep. They’ve become a staple in my house, perfect alongside soups, stews, or just slathered with butter. Forget complicated bread-making; these are pure, simple comfort, ready when you are – a welcome addition to my list of top-rated bread recipes for busy nights.
What are Greek Yogurt Biscuits?
It’s pretty much what it sounds like: biscuits made using Greek yogurt! Instead of the traditional buttermilk (which, let’s be honest, I don’t always have on hand), Greek yogurt provides the necessary acidity and moisture. This magic swap results in exceptionally tender biscuits with a subtle tang and a lovely soft crumb. I first stumbled upon this idea when I was out of buttermilk and feeling adventurous. My nonna always said, “Necessity is the mother of invention… or at least dinner!” Using yogurt, especially combined with self-rising flour like in some super simple biscuit recipes (King Arthur Baking has a great basic simple self-rising biscuit recipe that shows the beauty of minimal ingredients), makes the whole process wonderfully straightforward.
Why This Recipe Works
Okay, biscuits can be finicky, right? But these Greek Yogurt Biscuits are practically foolproof. Here’s the lowdown:
- Seriously Easy: Fewer ingredients and simpler steps mean less fuss. Perfect for beginner bakers or hectic weeknights.
- Super Tender & Moist: The yogurt works wonders for the texture, keeping them from drying out. Say goodbye to crumbly, sad biscuits!
- Quick Baking: They bake up fast, usually in about 12-15 minutes. Instant gratification!
- Versatile: Delicious on their own, with butter and jam, alongside savory dishes, or even as a base for shortcakes.
- Great Use for Yogurt: Got leftover Greek yogurt? This is a fantastic way to use it up! I’ve learned so many tricks for baking with Greek yogurt, and this is definitely a favorite.
Ingredients
What You’ll Need
Keep it simple! You might only need two main ingredients depending on your flour.
- 2 ½ cups Self-Rising Flour: This is key for the easiest version! It already has the baking powder and salt mixed in. I often use White Lily or King Arthur Baking brand. (If you only have All-Purpose Flour, see swaps!)
- 1 cup Plain Greek Yogurt: Full-fat or 2% works best for richness and tenderness. Make sure it’s plain! The same kind I love in my moist Greek yogurt cake works perfectly here.
- ¼ cup Unsalted Butter, Cold and Cubed (Optional but Recommended): Adds flavor and flakiness. If you want true 2 ingredient greek yogurt biscuits, you can skip this, but they are better with it!
- 2-4 tablespoons Milk or Water (Optional): Only if needed to bring the dough together.
Ingredient Swaps
Need to adapt? Easy peasy.
- No Self-Rising Flour? No problem! Use 2 ½ cups All-Purpose Flour + 4 teaspoons Baking Powder + 1 teaspoon Salt. Whisk these together very well before starting.
- Gluten-Free: Swap the flour for a good quality Gluten-Free All-Purpose blend that includes xanthan gum. Results may vary slightly.
- Dairy-Free: Use a thick, plain, unsweetened dairy-free Greek-style yogurt and a plant-based butter substitute.
- Sweeter Biscuit: Add 1-2 tablespoons of sugar to the dry ingredients if you like a hint of sweetness.
Step-by-Step Instructions
Let’s bake some yogurt biscuits!
- Preheat & Prep: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- Combine Flour & Butter (If Using): If using butter, place the self-rising flour (or your AP flour mix) in a large bowl. Add the cold, cubed butter. Use a pastry blender, two knives, or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. Work quickly to keep the butter cold!
- Add Yogurt: Add the Greek yogurt to the flour mixture. Stir with a fork until a shaggy dough just begins to form. If it seems too dry, add milk or water, 1 tablespoon at a time, until it just comes together. Do not overmix! This is crucial for tender biscuits.
- Shape the Biscuits: Turn the dough out onto a lightly floured surface. Gently bring it together (knead it maybe 2-3 times max – just enough to unify it). Pat the dough out to about ½-inch thickness.
- For Cut Biscuits: Use a floured biscuit cutter (about 2-2.5 inches) to cut out rounds. Push straight down, don’t twist (twisting seals the edges and prevents rising). Place biscuits on the prepared baking sheet. Gently gather scraps, re-pat, and cut more biscuits.
- For Greek Yogurt Drop Biscuits: Skip the patting and cutting! Simply drop rounded tablespoons of the shaggy dough onto the prepared baking sheet. They’ll be more rustic-looking but just as delicious and even faster – a truly easy biscuit recipe variation.
- Bake: Bake for 12-15 minutes, or until golden brown on top and cooked through.
- Serve Warm: Enjoy these beauties warm from the oven! They are absolutely divine for soaking up a creamy sauce, like my family’s favorite homemade Alfredo sauce. Mamma mia!
Ways to Enjoy Greek Yogurt Biscuits
These tender biscuits are culinary chameleons!
- Dinner Delight: Serve alongside soups, stews, chili, or fried chicken.
- Breakfast Bliss: Split and fill with scrambled eggs and cheese, or serve with sausage gravy. Move over, Greek yogurt pancakes, there’s a new breakfast star!
- Simple Snack: Enjoy warm with butter, honey, or jam.
- Strawberry Shortcake Base: Split, top with sweetened berries and whipped cream for an easy dessert.
- Savory Add-ins: Mix in shredded cheddar cheese, chopped chives, or garlic powder with the dry ingredients for a savory twist.
Time-Saving Tips
Shortcuts
- Use Self-Rising Flour: This eliminates measuring baking powder and salt, saving a step.
- Make Drop Biscuits: Skipping the cutting saves time and cleanup. Perfect when you’re in a real hurry! This method really highlights the potential for 2 ingredient greek yogurt biscuits if you omit the butter.
- Food Processor: You can pulse the flour and cold butter in a food processor until crumbly, then add the yogurt and pulse just until combined. Be careful not to overprocess!
Pro Tips
- Keep Ingredients COLD: Especially the butter (if using) and yogurt. Cold fat creates steam pockets during baking, leading to flakier layers.
- Don’t Overwork the Dough: Mix just until combined and handle gently. Overmixing develops gluten, making biscuits tough instead of tender. This is key for baking fluffy biscuits with yogurt.
- Flour Your Cutter: Dip your biscuit cutter in flour between cuts to prevent sticking.
- Place Biscuits Close Together: For softer sides, place cut biscuits so they are almost touching on the baking sheet. For crispier sides, space them apart.
Storage and Freezing Tips
- Storage: Biscuits are best enjoyed fresh the day they are made. Store cooled leftovers in an airtight container at room temperature for up to 2 days. Reheat gently in the oven or microwave.
- Freezing: Freeze baked and cooled biscuits in a single layer on a baking sheet, then transfer to a freezer bag for up to 1 month. Reheat from frozen in a 350°F (175°C) oven until warmed through. You can also freeze unbaked cut biscuits and bake from frozen (add a few extra minutes to baking time).
Greek Yogurt Biscuits
Equipment
- Large bowl
- Pastry blender (or fingertips/two knives)
- Fork
- Measuring cups and spoons
- Baking sheet
- Parchment paper (optional)
- Biscuit cutter (2-2.5 inch, optional for cut biscuits)
Ingredients
- 2 ½ cups Self-Rising Flour See Notes for All-Purpose Flour substitution
- 1 cup Plain Greek Yogurt full-fat or 2% recommended
- ¼ cup Unsalted Butter cold and cubed (Optional but recommended for flavor/flakiness)
- 2-4 tablespoons Milk or Water Optional, use if needed to bring dough together
Instructions
- Preheat & Prep: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- Combine Flour & Butter (If Using): If using butter, place the self-rising flour in a large bowl. Add the cold, cubed butter. Use a pastry blender or fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. Work quickly to keep the butter cold.
- Add Yogurt: Add the Greek yogurt to the flour mixture. Stir with a fork until a shaggy dough just begins to form. If it seems too dry, add milk or water, 1 tablespoon at a time, until it just comes together. Do not overmix!
- Turn Out & Knead Gently: Turn the dough out onto a lightly floured surface. Gently bring it together with 2-3 quick kneads – just enough to unify it. Overmixing makes tough biscuits.
- Pat Dough: Pat the dough out gently to about ½-inch thickness.
Shape Biscuits (Choose One Method):
- * For Cut Biscuits: Use a floured 2-2.5 inch biscuit cutter, pushing straight down (do not twist). Place biscuits on the prepared baking sheet, close together for soft sides or spaced apart for crispier sides. Gently gather scraps, re-pat, and cut more biscuits until dough is used.
- * For Drop Biscuits: Skip the patting and cutting. Simply drop rounded tablespoons of the shaggy dough onto the prepared baking sheet for rustic biscuits.
- Bake: Bake for 12-15 minutes, or until golden brown on top and cooked through.
- Serve Warm: Enjoy warm from the oven.
Notes
Frequently Asked Questions
1. How do you make biscuits with Greek yogurt?
It’s simple! You typically combine self-rising flour (or all-purpose flour with baking powder and salt) with cold Greek yogurt (and often cold butter). Mix gently until a shaggy dough forms, pat or drop the dough, and bake until golden. It results in delicious biscuits made with greek yogurt.
2. Does yogurt make biscuits tender?
Yes, absolutely! The acidity in Greek yogurt helps to tenderize the gluten in the flour, similar to buttermilk. It also adds significant moisture, contributing to a soft, tender crumb.
3. What makes biscuits light and fluffy (even with yogurt)?
Several factors contribute: using a chemical leavener like baking powder (often already in self-rising flour), the acidity of the Greek yogurt reacting with the leavener to create gas bubbles, keeping ingredients (especially fat) cold, and most importantly, not overmixing the dough. Gentle handling is key when baking fluffy biscuits with yogurt.
4. Can I substitute Greek yogurt for buttermilk in biscuits?
Yes, you definitely can! Greek yogurt is an excellent substitute for buttermilk in most biscuit recipes. Since Greek yogurt is thicker, you might need to thin it slightly with a little milk or water (or just use slightly less yogurt than the amount of buttermilk called for) to get the right dough consistency for your specific greek yogurt biscuits recipe.
5. Are Greek yogurt biscuits healthier than traditional biscuits?
They can be slightly healthier, depending on the recipe comparison. Greek yogurt adds a bit more protein compared to buttermilk. If you use whole wheat flour or reduce added fat/sugar, you can boost the health factor further. However, they are still biscuits made with refined flour (usually) and fat, so enjoy them as part of a balanced diet.
Final Thoughts
And just like that, you’ve got warm, wonderful Greek Yogurt Biscuits ready to grace your table! This recipe is proof that delicious baking doesn’t need to be complicated or time-consuming. They’re fluffy, tangy, and endlessly versatile – a true kitchen hero in my book.
I hope you love these easy biscuits as much as my family does. Give them a try, and let me know your favorite way to eat them in the comments below! Happy baking, y’all!
