Introduction

These Greek Yogurt Biscuits are a simple, quick, and delicious alternative to traditional biscuits. Made with just two main ingredients, they come out tender and fluffy, perfect for breakfast or as a side to any meal.

The image shows a stack of four golden-brown biscuits with a textured, slightly fluffy surface. The biscuits have a light, airy crumb inside with a cracked, crisp crust on top. Three biscuits form the base, while the fourth sits centered on top. They are all placed on a white plate with a thin dark edge, set on a white marbled surface. Around the plate, a few fresh blueberries are scattered, adding a pop of dark blue color. In the blurred background, there are hints of a jar with a spoon and a white pitcher. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups Greek yogurt (2% fat recommended)
2 cups self-rising flour (plus extra for dusting)

Instructions

Step 1: Preheat your oven to 425 degrees F and line a large baking sheet with parchment paper. Set it aside.
Step 2: In a large bowl, combine the Greek yogurt and self-rising flour. Stir with a spatula until combined, then knead with your hands until a soft dough forms, about 20 times. The dough should be slightly sticky but manageable; add more flour if needed.
Step 3: Transfer the dough onto a floured surface and flatten it into a 1-inch thick disc. Use a biscuit cutter (about 2.5 inches) or a floured glass to cut out biscuits. Alternatively, divide the dough into 10 even pieces and shape by hand.
Step 4: Place the biscuits a few inches apart on the prepared baking sheet. Bake for 18 minutes or until they turn golden brown.
Step 5: Remove from the oven and serve warm. Enjoy your fresh homemade biscuits!

Tips & Variations

For extra flavor, add a pinch of garlic powder or chopped fresh herbs like rosemary or chives to the dough.
If you don’t have self-rising flour, combine 2 cups all-purpose flour with 1 tablespoon baking powder and 1/2 teaspoon salt as a substitute.
Use full-fat Greek yogurt for richer biscuits or non-dairy yogurt for a dairy-free option, though texture may vary.

Storage

Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze biscuits in a sealed bag for up to 1 month. Reheat in a toaster oven or conventional oven at 350 degrees F until warmed through to keep them flaky.

How to Serve

Two soft, golden-brown scones sit on a white plate with a thin dark rim, placed on a white marbled surface. The scone in the front is open, showing the inside layers of light, fluffy bread and a thick layer of shiny, deep red berry jam spread on the bottom half. The top half rests slightly tilted against it, showing its rough, cracked texture dusted with flour. Blueberries are scattered around the plate and table for added color. In the blurred background, a white bowl filled with more blueberries and a jar of red jam add depth to the scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these biscuits without self-rising flour?

Yes, you can make your own self-rising flour by mixing 2 cups of all-purpose flour with 1 tablespoon of baking powder and 1/2 teaspoon of salt.

What if my dough is too sticky or too dry?

If your dough is too sticky to handle, gradually add more flour until it’s manageable but still soft. If it’s too dry and crumbly, add a little extra Greek yogurt, a teaspoon at a time, until the dough comes together.

Greek Yogurt Biscuits Recipe

Print Recipe

★★★★★

4.8 from 140 reviews

These Greek Yogurt Biscuits are a quick and easy homemade treat, combining creamy Greek yogurt and self-rising flour to create soft, fluffy biscuits with a golden crust. Perfect for breakfast or as a side, they require minimal ingredients and effort, baking quickly at a high temperature for a perfectly tender texture.

Author: Elias
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Yield: 10 biscuits 1x
Category: Baking
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Dry Ingredients

2 cups self-rising flour, plus more for dusting

Wet Ingredients

1 1/2 cups Greek yogurt (2% fat recommended)

Instructions

Preheat and Prepare: Preheat your oven to 425 degrees F (220 degrees C) and line a large baking sheet with parchment paper. Set this aside for later use.
Mix Dough: In a large bowl, combine the Greek yogurt and self-rising flour. Start mixing with a spatula until the mixture comes together, then use your hands to knead the dough until it forms a ball. Knead about 20 times. The dough should be soft and slightly tacky but not sticky; add more flour if it’s too wet.
Shape Biscuits: Transfer the dough to a floured surface and flatten into a round disc about 1 inch thick. Use a 2.5-inch biscuit cutter or a floured glass to cut out biscuits. Repeat until all the dough is used. Alternatively, divide the dough into 10 even pieces and shape each by hand into rounds.
Arrange and Bake: Place the biscuits spaced a few inches apart on the prepared baking sheet. Bake in the preheated oven for 18 minutes or until the tops turn a beautiful golden brown.
Serve Warm: Remove the biscuits from the oven and enjoy warm, optionally with butter, honey, or your favorite spread.

Notes

Use Greek yogurt with at least 2% fat for best texture; non-fat yogurt may yield drier biscuits.
If dough is too sticky, add flour gradually to avoid tough biscuits.
Biscuits are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
Reheat gently in the oven to restore warmth and softness before serving.
You can substitute self-rising flour by combining all-purpose flour with baking powder and salt (1 tbsp baking powder and 1/2 tsp salt per 2 cups flour).

Keywords: Greek Yogurt Biscuits, Easy Biscuits, Homemade Biscuits, Quick Biscuit Recipe, Baking with Greek Yogurt