Fluffy Greek Yogurt Biscuits (Ready in 25 Minutes)
These Greek yogurt biscuits bake up tall and tender, with a buttery top and a pillowy crumb that holds up to butter, jam, or a swipe of honey. They come together in one bowl with a few pantry staples and no buttermilk required.
The yogurt does double duty: it adds a light tang and enough richness to skip the extra dairy while still giving you flaky layers. It’s the kind of biscuit you can pull off on a weeknight and still feel proud of.
Why These Biscuits Work So Well
The biscuits come out with a tender, just-slightly-tangy crumb that rises high and bakes to a deep golden top. The edges stay flaky, almost like a cross between a buttermilk biscuit and a cream scone.
I keep coming back to this recipe because it’s forgiving. The dough comes together quickly without a heavy hand, and the yogurt adds a bit of protein, so each one feels a little more substantial than a plain flour biscuit.
Ingredients
- 2 cups all-purpose flour: spooned and leveled, not scooped, so the biscuits stay light.
- 1 tablespoon baking powder: for a tall rise.
- 1/2 teaspoon baking soda: reacts with the yogurt’s acidity for extra lift.
- 1 teaspoon kosher salt: for flavor.
- 1/2 cup cold unsalted butter: cut into small cubes straight from the fridge.
- 1 cup plain Greek yogurt: full-fat gives the richest texture, but 2% works too.
- 2 to 3 tablespoons whole milk: as needed to bring the dough together.
Variations / Substitutions
- No Greek yogurt?: Sour cream or thick labneh will work the same way.
- Make them savory: add 1/2 teaspoon garlic powder and 1/4 cup grated sharp cheddar to the dry ingredients.
- Add fresh herbs: stir in 1 tablespoon chopped chives or rosemary for a dinner biscuit.
- Dairy-free: swap the butter for cold vegan butter sticks and the yogurt for thick coconut yogurt. The texture will shift slightly but still be good.
If you like quick biscuit recipes, try my Flaky Cream Cheese Biscuits.
How to Make Greek Yogurt Biscuits
Step 1: Whisk the Dry Ingredients and Cut in the Butter
Heat the oven to 425°F (220°C) and line a baking sheet with parchment paper. In a large bowl, whisk together the 2 cups flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1 teaspoon salt until combined.
Add the 1/2 cup cold butter cubes and use a pastry cutter or your fingertips to work the butter into the flour. Stop when the mixture looks like coarse meal with some pea-sized pieces. Keeping the butter cold is the trick to flaky biscuits, so work quickly and avoid melting it with your hands.
Step 2: Stir in the Yogurt and Form the Dough
Make a well in the center of the flour mixture and spoon in the 1 cup Greek yogurt. Use a fork to gently stir until the yogurt is mostly distributed, then drizzle in 2 tablespoons of the milk and continue stirring. The dough should look shaggy and hold together when you press a handful between your fingers.
If it seems too dry and crumbly, add the remaining 1 tablespoon of milk one splash at a time until the dough just comes together. You want it to be tacky, not wet, so it bakes up tender instead of tough.
Step 3: Fold and Pat Out the Dough
Turn the dough and any loose floury bits onto a lightly floured work surface. Pat it into a rough rectangle about 3/4 inch thick. Fold the dough in thirds, like folding a letter, then pat it out again to the same thickness. Repeat this fold-and-pat once more for extra flaky layers.
Using a 2.5-inch biscuit cutter or a sharp knife to cut squares, press straight down without twisting. Twisting seals the edges and can keep the biscuits from rising evenly. Gather any scraps, gently press them together, and cut the remaining biscuits.
Step 4: Bake Until Golden
Place the biscuits close together on the prepared baking sheet, with the sides touching. This helps them rise tall and support each other. Brush the tops lightly with a little milk or melted butter for a golden crust.
Slide the sheet into the oven and bake for 12 to 15 minutes, rotating once halfway through. The biscuits are ready when the tops are deep golden brown and they feel firm when gently pressed. Ovens vary, so check at the 12-minute mark.
Step 5: Butter and Serve
As soon as the biscuits come out of the oven, brush the tops with a little more melted butter if you like. That extra sheen and salty hit makes them hard to resist.
Serve them warm, split open with more butter, a drizzle of honey, or alongside your meal. They are best within an hour of baking, but you can reheat leftovers in a 350°F oven for a few minutes to crisp them back up.
A Few Notes Before You Start
- Keep everything cold: cold butter, cold yogurt straight from the fridge, and cold milk. Warm ingredients lead to dense biscuits.
- Don’t skip the folds: those simple letters create the flaky layers everyone loves. A couple of extra folds won’t hurt.
- Press, don’t twist: when cutting, a straight-down motion keeps the edges unsealed so the biscuits rise high.
- Bake them close: biscuits that touch in the pan help each other rise tall and stay soft on the sides.
- Freeze unbaked biscuits: cut them out, freeze solid on a sheet, then bag. Bake straight from frozen, adding 2 to 3 minutes.
Bake times by biscuit size:
| Biscuit size | Bake time at 425°F |
|---|---|
| 2-inch minis | 10-12 mins |
| 2.5-inch standard | 12-15 mins |
| 3-inch large | 14-16 mins |
Keeping Biscuits Fresh
- Refrigerate: store in an airtight container up to 3 days.
- Reheating: warm in a 350°F oven for 3 to 4 minutes to bring back the crisp edges.
- Freeze baked biscuits: wrap well and freeze up to 1 month. Thaw and reheat in the oven.
What Goes Well With Greek Yogurt Biscuits
These biscuits are a blank canvas. They’re great alongside a bowl of creamy tomato soup or a cozy chicken stew, but they also hold their own at breakfast with scrambled eggs and crispy bacon. For a simple snack, split one open and spread with strawberry jam or honey butter.
Frequently Asked Questions
Can I make these with whole wheat flour?
You can swap up to half of the all-purpose flour with whole wheat pastry flour for a nutty flavor, but regular whole wheat makes them dense and dry.
Why did my biscuits turn out flat?
Old baking powder or twisting the cutter are the two most common culprits. Fresh leavening and a straight press give you the tallest rise.
Can I use nonfat Greek yogurt?
Nonfat yogurt works but the biscuits will be a little less tender. You may need an extra splash of milk to get the dough to come together.
How do I get the tops extra golden?
Brushing with whole milk or cream before baking gives a deeper color. A second brush of melted butter right when they come out adds a glossy finish.
Greek Yogurt Biscuits Recipe
Ingredients
Method
- Heat oven to 425°F and line a baking sheet with parchment. Whisk flour, baking powder, baking soda, and salt. Cut in cold butter until pea-sized bits remain.
- Stir in yogurt and 2 tablespoons milk until a shaggy dough forms. Add more milk 1 teaspoon at a time if too dry.
- Pat dough on a floured surface to 3/4 inch thick. Fold in thirds, pat out, and repeat once. Cut with a 2.5-inch cutter without twisting.
- Place biscuits close together on the sheet, brush tops with milk or butter, and bake 12 to 15 minutes until deep golden.
- Brush with melted butter as soon as they come out and serve warm.
