Greek Yogurt Biscuits
Ridiculously easy biscuit recipe using tangy Greek yogurt instead of buttermilk, resulting in incredibly moist, flavorful biscuits that come together in a flash. Perfect alongside soups, stews, or just slathered with butter.
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
Keep butter (if using) and yogurt very cold for best results. Do NOT overmix the dough; handle gently for tender biscuits. To substitute flour: use 2 ½ cups All-Purpose Flour + 4 tsp Baking Powder + 1 tsp Salt. Biscuits are best enjoyed fresh. Store cooled leftovers airtight at room temp for 2 days. Freeze baked or unbaked biscuits for up to 1 month.
