Easy Greek Yogurt Biscuits

Course: Breakfast

Cuisine: American

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: mini or 6 large

Calories: 128kcal

Author: Lauren

Flaky, buttery, tender - these Greek Yogurt Biscuits are an absolute DREAM! They come together easily with just 15 minutes of prep and a few ingredients you probably already have. And with no buttermilk required! We'll be using greek yogurt instead which helps keeps these biscuits nice and tender!

Print Recipe

Equipment

Baking sheet

Ingredients

2 cups all-purpose flour (240g) sub for 1:1 gluten-free flour if needed
2 Tbsp granular sweetener or sugar (24g)
2 tsp baking powder
1/2 tsp salt
2 Tbsp unsalted butter, cold (30g)
1 cup plain nonfat greek yogurt (227g)
1 egg for wash

Instructions

Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, sweetener, 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 tiny pea-sized pieces.
Then gradually mix in the yogurt with a spatula until you start to form dough (do not overmix or the biscuits won’t get as fluffy! There should still be flour in the bowl).
Transfer the dough with the remaining flour to a clean surface and lightly knead about 10 times (again, don’t over mix). 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 and brush with more butter.

Notes

To make gluten-free: use 1:1 gluten-free flour like King Arthur or Bob's Red Mill.

To make dairy-free: use dairy-free butter and dairy-free Greek yogurt.

Tips For The Most Fluffy Biscuits

Use cold butter. We want cold butter because we want the butter to stay solid until the biscuits go in the oven. This is because when the butter melts, it releases steam and creates pockets of air, resulting in airy, flakey biscuits! If the butter is room temperature, it will combine with the flour when you knead it. Meaning, you’ll miss out on a huge piece of the fluffiness factor!
Use fresh baking powder – This is the main culprit for many! If you haven’t used your baking powder in a while, you may want to check it’s still good before using it. To do this, mix a small spoonful of baking powder with ¼ cup hot water. It should bubble vigorously. If it doesn’t, it’s time to replace it.
Measure ingredients accurately. I mean of course right? But this is extra important when baking as using too much flour can cause dense biscuits. Using a digital scale is the preferred way to measure because then you know you’re using the exact amount. But If you’re using a measuring cup, just make sure to fluff your flour up with a fork first. Then use a spoon to scoop the flour into the cup so you’re not pressing any down. Once you have a heaping cup, level it off with a knife. We want to avoid packing the flour into the cup which will likely result in more flour than we really need.
Don’t over-mix the biscuit batter. The more you mix, the more gluten is released, which makes the biscuits more tough and less fluffy. As Land O Lakes put it, “A smooth, homogenous dough is not the goal.” we aren’t looking for a perfectly mixed dough. We actually want it to still be floury and kneaded as little as possible.
Don’t twist biscuits when cutting with a biscuit cutter – This can “seal the edges,” preventing the biscuits to rise – usually the main culprit of lopsided biscuits. If you don’t have a biscuit cutter, you can use a sharp knife and cut your biscuits into squares instead.
Place the biscuits close to each other on the baking sheet – This keeps the biscuits light and fluffy along the sides, unless you like crusty biscuit edges of course, then make sure they’re separated!

Mini biscuits (if making 10)
Per serving: 1 mini biscuit
Nutrition per serving: 128 calories 19.9C / 2.9F / 5.6P
MFP entry: LFF Mini Greek Yogurt Biscuits

Large biscuits (if making 6)
Per serving: 1 large biscuit
Nutrition per serving: 214 calories 33C / 4.9F / 9.4P

Nutrition