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

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)
2 Tbsp sugar (or substitute) (24g)
2 tsp baking powder
1/2 tsp salt
2 Tbsp unsalted butter (30g) cold, keep in fridge until ready to use
1 cup plain Greek yogurt (227g)
1 large egg for egg 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, 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

To make gluten-free: use 1:1 gluten-free flour (I 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.
Be careful not to add too much flour (which can cause dense biscuits). I love using a digital scale for because then you know you’re measuring 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. 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.

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