Description
These Greek Yogurt Biscuits are a simple, quick homemade treat combining creamy Greek yogurt and self-rising flour for tender, flaky biscuits. Perfectly golden and soft, they are ideal for breakfast, brunch, or a snack, offering a healthier twist with Greek yogurt’s protein and moisture.
Ingredients
Ingredients
- 1 1/2 cups Greek yogurt (2% fat)
- 2 cups self-rising flour (plus extra for dusting)
Instructions
- Preheat Oven: Preheat your oven to 425 degrees F (220 degrees C) and line a large baking sheet with parchment paper. This ensures an even bake and easy cleanup.
- Make the Dough: In a large bowl, combine Greek yogurt and self-rising flour. Stir with a spatula until roughly combined, then knead with your hands until a cohesive ball of dough forms. Knead about 20 times; the dough should be slightly sticky but manageable. If too sticky, add a bit more flour.
- Shape the Biscuits: Transfer the dough to a floured surface and flatten it into a 1-inch thick round disc. Use a 2.5-inch biscuit cutter or a floured glass to cut out biscuits. Reroll scraps and repeat until all dough is used. Alternatively, divide dough into 10 even pieces and shape each by hand.
- Bake: Arrange the biscuits a few inches apart on the prepared baking sheet. Bake in the preheated oven for 18 minutes or until the biscuits turn golden brown on top.
- Serve: Remove from oven and enjoy the biscuits warm, perfect for spreading butter, jam, or enjoying plain.
Notes
- Use 2% Greek yogurt for best balance of moisture and texture; full-fat or non-fat can alter biscuit texture slightly.
- If dough is too sticky, add self-rising flour a tablespoon at a time to avoid dryness.
- Biscuits are best eaten fresh but can be stored in an airtight container for up to 2 days and reheated before serving.
- Self-rising flour already contains salt and leavening agents; do not add additional baking powder or salt.
- Try adding herbs like chives or rosemary for a savory twist.
