Greek Yogurt Biscuits – fluffy and delectable biscuits made with Greek yogurt and butter for a biscuit that is soft, fluffy and full of flavor!
Everyone loves a good biscuit. One that rises beautifully and is soft and tender when sliced open. Smother with fresh gobs of butter, and enjoy them for breakfast.
Or… with a bowl of soup at lunch.
Biscuits so delicious you can eat them at any time of the day. That’s the best – wouldn’t you agree?! These biscuits are one of my favorite comfort foods. They bake up beautifully and are a wonderful way to use up an abundance of Greek yogurt.
Eat them as they are, fresh from the oven. Or serve them up with the best Hatch Chile Country Gravy if it’s Hatch chile season.
There is one thing I know about biscuits – I have made a LOT of them in my lifetime. And I have taste-tested each and every one. These biscuits are by far the best yet… I ate several just to make sure they were O.K. .. and that they were.
Greek Yogurt Biscuits
These tender, flaky biscuits get their flavor from cold butter, cut into flour. Add your Greek yogurt (store bought or homemade Greek yogurt) and mix just until combined.
You’ll want to mix the dough just until it comes together, then push into a rectangle on lightly floured parchment paper. A wide-mouth pint canning jar works as a wonderful biscuit cutter. Bake them at 400 degrees F for 12-15 minutes or until lightly browned.
Once done, use a knife to open up the biscuit and smother with your choice of honey or gobs and gobs of butter. Gobs. And gobs.
Ok.. maybe I love butter a little too much – but who doesn’t?
Greek Yogurt Biscuits
- 3/4 C unsalted butter cold; cubed
- 2 Tbsp granulated sugar
- 3 C all purpose flour
- 2.5 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 C Greek yogurt
- 3 Tbsp cold water
- 1 egg room temperature
- Preheat your oven to 400 degrees F. Line your baking sheet with parchment paper and set aside.
- In your KitchenAid, combine the butter with your sugar, flour, baking powder, baking soda, and salt. Cut the butter into those dry ingredients until well distributed.
- Make a well in the center of the bowl and add the yogurt, cold water and egg. Use your dough hook to mix just until the dough comes together.
- Dump the dough on a lightly floured surface and work with your hands just until it comes together.
- Pat the dough out to 1 - 1 1/2 inch thickness. Use your biscuit cutter (or, wide mouth canning jar) to cut rounds. Place the biscuit rounds on your parchment-lined baking sheet. Gather up the dough and re-roll. Cut more biscuits until your dough is exhausted.
- Bake at 400 degrees F for 12-15 minutes or until biscuits are lightly browned. Brush with a little butter once removed from the oven (optional).
- Serve with honey, jam or lots of butter.
If you loved this recipe, I would be so appreciative if you gave the recipe a review.