Easy Greek Yogurt Biscuits
User Reviews
5
Easy Greek Yogurt Biscuits
Description
This recipe for Easy Greek Yogurt Biscuits starts with all-purpose flour, sugar, baking powder, and salt combined dry. Cold unsalted butter is cut into the mixture until small pea-sized pieces remain, which helps create flaky texture as the butter melts during baking. Greek yogurt is then folded in, forming a shaggy dough that is transferred to a surface for gentle kneading.
The dough is shaped into a disc, then cut into portions with a biscuit cutter. These are placed on a baking sheet, brushed with egg wash, and baked at 375°F until they turn light golden, creating soft, tender biscuits with a slightly flaky crumb. Brushing with butter after baking adds extra richness if desired.
The yogurt contributes moisture and a slight tang, making the biscuits tender without heavy butter quantities. Cold butter and minimal kneading preserve flaky layers, preventing toughness. This recipe allows for variations like dairy-free or gluten-free versions by swapping ingredients accordingly.
Proper technique includes using cold butter, fresh baking powder, and avoiding over-mixing or twisting while cutting to ensure rise and texture.
Ingredients
- 2 cups all-purpose flour 240g
- 2 Tbsp sugar or substitute, 24g
- 2 tsp baking powder
- 1/2 tsp salt
- 2 Tbsp butter cold, keep in fridge until ready to use, unsalted, 30g
- 1 cup Greek yogurt plain, 227g
- 1 egg for egg wash, large
Instructions
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, baking powder and salt.
- Cut the cold butter into small cubes then add to the flour mixture. Use a pastry cutter or two forks to cut the butter into small pea-sized pieces.
- Fold in the yogurt with a spatula until you start to form dough. Don't over-mix, dough should be shabby.
- Transfer dough and remaining flour to a clean surface and lightly knead. Shape the dough into an oval disc and use a biscuit cutter to cut out 10 small biscuits or 6 large. Place on the baking sheet. Then brush the tops of the biscuits with the egg wash.
- Bake for 10-14 minutes or until golden brown to your liking. I took mine out right at 10 minutes when they were just starting to turn golden brown. Remove from the oven. Brush with butter if desired.
Notes
- Use cold butter to create flaky biscuits by generating steam pockets during baking.
- Check baking powder freshness by mixing a small spoonful with hot water; bubbling indicates freshness.
- Measure flour carefully—fluff it first and spoon into cup without packing to avoid dense biscuits.
- Do not over-mix dough to prevent tough biscuits; dough should remain slightly shaggy.
- Avoid twisting biscuit cutter when cutting to preserve rising edges; cut straight down instead.
- Place biscuits close together on baking sheet for light edges; separate them for crustier edges.
- To make gluten-free, use a 1:1 gluten-free flour blend; swap dairy products for dairy-free alternatives to make dairy-free.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10mini
Amount Per Serving
Calories 128 kcal
% Daily Value*
| Serving | 1 mini biscuit | |
| Calories | 128kcal | 6% |
| Carbohydrates | 19.9g | 7% |
| Protein | 5.6g | 11% |
| Fat | 2.9g | 4% |
| Saturated Fat | 1.6g | 8% |
| Fiber | 0.7g | 3% |
| Sugar | 0.8g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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