Greek Yogurt Biscuits

Why You’ll Love This Recipe

I love how simple this recipe is. I only need a handful of ingredients, and there is no complicated technique involved. The Greek yogurt keeps the biscuits soft and moist while still giving them structure. Whenever I want fresh biscuits without using heavy cream or lots of butter, this is the recipe I turn to.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups plain Greek yogurt
2 cups self-rising flour (unbleached)
1 teaspoon kosher salt (optional)
Olive oil cooking spray or melted butter (optional for topping)

Directions

I start by preheating my oven to 400°F and lining a small baking sheet with parchment paper.

In a mixing bowl, I combine the Greek yogurt and self-rising flour. I mix everything together until a chunky dough forms.

I transfer the dough onto a well-floured surface and knead it gently with my hands for about 60 seconds. I keep kneading until a smooth, round ball forms.

Next, I press the dough into a 3/4 inch thick rectangle. I fold the top half toward the center, then fold the bottom half up so the edges meet without overlapping. I turn the dough 90 degrees and repeat the folding process. I do this one more time, then press the dough back into a 3/4 inch thick rectangle.

I dip my biscuit cutter into flour and press it straight down into the dough to cut out the biscuits. I make sure not to twist the cutter, since twisting can prevent the biscuits from rising properly. I place the cut biscuits onto the prepared baking sheet, making sure they are touching to help them rise taller.

Before baking, I lightly spray the tops with olive oil cooking spray or brush them with melted butter. If I want extra flavor, I sprinkle a little salt on top.

I bake the biscuits on the middle or top rack for about 17 to 23 minutes, until they are puffed and golden brown. Once done, I remove them from the oven and let them cool for 10 to 15 minutes before serving.

Servings And Timing

This recipe makes 9 biscuits.
Prep time: 10–15 minutes
Bake time: 17–23 minutes
Total time: 35 minutes

Variations

I sometimes add shredded cheddar cheese or chopped fresh herbs like chives or rosemary for extra flavor. When I want a slightly sweeter version, I mix in a teaspoon of honey and serve them with jam. I have also brushed the tops with garlic butter for a savory twist.

Storage/Reheating

I store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, I refrigerate them for up to 5 days. When reheating, I warm them in a 350°F oven for about 5 to 7 minutes or slice and toast them lightly.

FAQs

Can I Use Regular Yogurt Instead Of Greek Yogurt?

I prefer Greek yogurt because it is thicker. If I use regular yogurt, I strain it first to remove excess moisture.

What If I Do Not Have Self-Rising Flour?

I can make my own by combining all-purpose flour with baking powder and a pinch of salt.

Why Should I Not Twist The Biscuit Cutter?

I avoid twisting because it seals the edges of the dough, which can prevent the biscuits from rising properly.

Can I Freeze These Biscuits?

I freeze them in an airtight container for up to 2 months and reheat them in the oven until warmed through.

How Do I Know When The Biscuits Are Done?

I look for a golden brown top and firm edges. The centers should feel set and not doughy.

Conclusion

These Greek yogurt biscuits are one of my favorite quick bread recipes. I love how soft, fluffy, and versatile they are, all while being incredibly easy to make. Whether I serve them with butter, jam, or alongside a savory meal, they always turn out comforting and delicious.

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