Greek Yogurt Biscuits at Home

While I’m on this greek yogurt roll (remember these bagels? or pizza dough?), I thought I would give greek yogurt biscuits ago.

One morning I needed to make biscuits, but I only had so much butter to work with. So I took notes as I whipped up fine-looking flakey biscuits that are not only lower in fat but satisfying too. Due to the fact there is less butter, the biscuits aren’t as soft as old-style but that’s not to say they are hockey pucks either. They’re sturdy yet flakey and taste simply like biscuits.

I put everyone at the table in charge of taste-testing and all gave two thumbs up.

To Make These Greek Yogurt Biscuits Gather:

• unbleached all-purpose flour
• baking powder
• kosher salt
• sugar
• plain nonfat greek yogurt
• cold unsalted butter
• egg wash

Preheat your oven to 375℉(or 190℃).

In a mixing bowl, measure and add 2 cups unbleached all-purpose flour with 2 teaspoons baking powder, 1/2 teaspoon kosher salt and 2 teaspoons sugar.

Witha a rubber spatula, stir to combine.

Drop in 4 tablespoons cold unsalted butter.

Using a pastry cutter (or try 2 forks) and cut the butter into the flour until it resembles small peas.

To this add 1 cup plain nonfat greek yogurt.

Stir until a shaggy dough forms and the flour and butter is incorporated into the yogurt.

Form this biscuit dough in a rectangle on a piece of parchment paper.

Cut into 8 squares.

Use the parchment to transfer the whole thing onto a rimmed, metal baking sheet. Brush with the egg wash (1 beaten egg plus a splash of water) before slipping the pan onto the middle rack of your preheated oven.

Bake for 15 to 18 minutes or until the biscuits puff and are golden brown on top. Serve warm, split with jam, filled with egg and bacon or topped with sausage gravy.

For More Greek Yogurt Recipes Click Here!

Enjoy! And if you give this Greek Yogurt Biscuits recipe a try, let me know! Snap a photo and tag me on twitter or instagram!