Greek Yogurt Biscuits are a fast, soft biscuit made with just Greek yogurt and self-rising flour. They bake up tender, with a light tang from the yogurt and a golden top. If you want another easy bake that uses Greek yogurt, try this simple take on muffins for a different breakfast idea: Moist Rhubarb Muffins with Greek Yogurt. Read on for clear steps to make warm, flaky biscuits in under 30 minutes.
Why You’ll Love This Recipe
- Quick & Easy: Mix two main ingredients and bake — no rolling pin or long chilling.
- Few Ingredients: Plain Greek yogurt and self-rising flour keep the pantry list short.
- Tender and Tangy: Yogurt gives a soft crumb and a mild tang you will enjoy.
- Great for Any Meal: Serve at breakfast, with soup, or at a family dinner.
- Crowd-Friendly: They bake close together so the centers stay soft and pull apart easily.
This version stands out because the folding creates light layers without complicated lamination. It’s comfort food that looks like effort, but it comes together fast.
Ingredients Needed
- For the dough:
- 2 cups plain Greek yogurt (use a full-fat brand like Fage for best texture)
- 2 cups self-rising flour (unbleached)
- 1 teaspoon kosher salt (optional, helps season the dough)
- For finishing:
- Olive oil cooking spray or 1–2 tablespoons melted butter to brush on top
- Extra flaky or kosher salt for sprinkling (optional)
Notes: If your Greek yogurt is very watery, drain a little in a fine sieve for 10 minutes. Use self-rising flour so you don’t need to add baking powder or extra salt.
How to Make Greek Yogurt Biscuits
- Preheat and prep: Set your oven to 400°F (205°C). Line a small baking sheet with parchment paper. Preheating is important so the biscuits rise quickly and get golden.
- Mix the dough: Put the Greek yogurt and self-rising flour in a medium bowl. Stir with a wooden spoon or spatula until a rough, chunky dough forms. It will look shaggy — that’s fine.
- Turn out and knead: Lightly flour your work surface. Tip the dough onto it and use your hands to fold and press the dough together for about 45–60 seconds. You want a smooth ball, not overworked dough.
- Make layers: Pat the dough into a 3/4-inch thick rectangle with your hands. Fold the top third down toward the center, then fold the bottom third up so the ends meet (like a letter). Turn the dough 90 degrees and repeat this fold two more times. This builds light layers.
- Final press: After the last fold, press the dough again to 3/4-inch thickness. Keep the surface and cutter floured.
- Cut biscuits: Dip a 2-3/4 inch round cutter in flour and press straight down without twisting. Twisting can seal the edges and stop the rise. Place each biscuit on the parchment so they touch — touching helps them rise tall and stay soft between.
- Top and bake: Lightly spray with oil or brush with melted butter. Sprinkle with a pinch of salt if you like. Bake on the top or middle rack for 17–23 minutes until puffed and golden. If your oven runs hot, use the middle rack.
- Rest and serve: Let biscuits cool on the pan for 10–15 minutes before serving so they set slightly. Serve warm with butter, honey, or jam.
Why each step matters: folding adds layers without heavy dough work; letting them touch helps steam and lift the biscuits; brief resting keeps them tender inside.
How to Serve Greek Yogurt Biscuits
Serve warm with butter, honey, or your favorite jam. They pair well with soups and stews or make a quick breakfast sandwich with egg and cheese. For a sweet twist, split warm biscuits and spread with lemon curd. For another easy Greek-yogurt bake to try on a different day, see this recipe for Moist Rhubarb Muffins with Greek Yogurt.
How to Store Greek Yogurt Biscuits
- Short term: Keep cooled biscuits in an airtight container at room temperature for up to 2 days.
- Refrigerate: Store in the fridge up to 5 days. Reheat in a 350°F oven for 5–7 minutes or in a toaster oven until warm.
- Freeze: Wrap cooled biscuits individually in foil and place in a zip top bag for up to 3 months. Reheat from frozen in a 350°F oven for 12–15 minutes.
Tips to Make Greek Yogurt Biscuits
- Use full-fat Greek yogurt for richer flavor and better texture.
- Don’t overwork the dough; quick folds make flaky layers.
- Keep the thickness at about 3/4 inch for even baking.
- Press straight down with the cutter — no twisting.
- If dough is sticky, dust your hands and surface with a little flour rather than adding a lot to the dough.
Variation
- Cheesy biscuits: Stir 1/2 to 1 cup grated cheddar into the dough before shaping.
- Herb biscuits: Mix 1–2 tablespoons chopped fresh herbs (chives, parsley, or thyme) into the dough.
- Garlic butter tops: Mix a little minced garlic into melted butter and brush on hot biscuits for a savory finish.
Helpful Notes
- If you lack self-rising flour, make your own: for every 1 cup plain flour, add 1 1/2 teaspoons baking powder and 1/4 teaspoon salt.
- If your oven temperature is uneven, rotate the pan halfway through baking.
- For taller biscuits, keep them touching on the pan so they rise up instead of out.
Frequently Asked Questions (FAQ)
Can I use regular yogurt instead of Greek yogurt?
Regular yogurt is thinner and may make a stickier dough. You can use it, but strain it in a fine-mesh sieve for 10–15 minutes to remove extra whey so the dough holds shape.
How do I make these gluten-free?
Use a 1:1 gluten-free self-rising flour blend that includes baking powder and xanthan gum. Texture may differ slightly, but the biscuits should still be tender.
Can I make these dairy-free?
Yes—use a thick dairy-free yogurt (coconut yogurt that is thick works best) and a dairy-free butter or oil for the topping. Keep in mind flavor and texture will change.
What size biscuit cutter is best?
A 2 3/4-inch cutter makes a good-sized biscuit for sharing. You can use a smaller cutter for more individual biscuits; adjust baking time slightly.
Conclusion
These Greek Yogurt Biscuits are a fast, comforting bake that gives great flavor with minimal effort. You get tender layers, a soft inside, and a golden top using just Greek yogurt and self-rising flour. If you want to compare versions or see another easy yogurt-based bake, check the original Greek Yogurt Biscuits Recipe for more tips. If you try this recipe, please leave a comment and a star rating so others can see how it turned out. Share a photo on social media and tell us: what topping did you enjoy most?
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Greek Yogurt Biscuits
- Total Time: 30 minutes
- Yield: 8 biscuits 1x
- Diet: Vegetarian
Description
Quick and fluffy biscuits made with just Greek yogurt and self-rising flour, perfect for any meal.
Ingredients
- 2 cups plain Greek yogurt (full-fat, like Fage)
- 2 cups self-rising flour (unbleached)
- 1 teaspoon kosher salt (optional)
- Olive oil cooking spray or 1–2 tablespoons melted butter for brushing
- Extra flaky or kosher salt for sprinkling (optional)
Instructions
- Preheat your oven to 400°F (205°C) and line a baking sheet with parchment paper.
- In a medium bowl, combine the Greek yogurt and self-rising flour until a rough, chunky dough forms.
- Tip the dough onto a lightly floured surface and knead gently for 45-60 seconds to form a smooth ball.
- Pat the dough into a 3/4-inch thick rectangle. Fold the top third down, then the bottom third up, and turn the dough 90 degrees. Repeat the folds two more times.
- Press the dough again to 3/4-inch thickness and keep the surface floured.
- Cut the dough using a floured 2-3/4 inch round cutter, pressing straight down.
- Place the biscuits on the parchment-lined sheet so they touch, then lightly spray with oil or brush with melted butter. Sprinkle with salt.
- Bake for 17-23 minutes until puffed and golden. Allow to cool on the pan for 10-15 minutes before serving.
Notes
For best texture, use full-fat Greek yogurt and avoid overworking the dough. Biscuits will rise better if touching and should rest before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 biscuit
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 10mg