Skip to content

Biscuits with Greek Yogurt

Recipe Info

Difficulty: Easy
Mess Level: Moderate
Yield: 6 Biscuits
Prep Time: 15 min
Cook Time: 14 min


  • 2 Cups All Purpose Flour
  • 1 ½ teaspoons Baking Powder
  • ¼ teaspoon Baking Soda
  • 1 teaspoon Salt
  • 6 Tablespoons Butter
  • ½ Cup plain Greek Yogurt
  • ½ Cup Whole Milk


  1. Preheat your oven to 450 Fahrenheit. Cut your butter into small cubes and place in the freezer. Keeping your butter very cold will create steam pockets inside the biscuits as they bake creating those flaky layers.
  2. In the bowl of a food processor, add the flour, baking powder, baking soda and salt (Make sure your bowl is locked in and the blade is securely attached before you add any ingredients). Pulse a few times to incorporate ingredients.
  3. Add in your cubed butter and pulse until the mixture is crumbly. Do not over mix, a few bigger chunks of butter is ok.
  4. With a fork, whisk together the yogurt and milk getting rid of as many yogurt lumps as you can. Slowly pour the mixture into the food processor pulsing occasionally as you go to incorporate it. 4-5 pulses should do it, it will be wet and not entirely incorporated but that’s ok. The key here is not to over mix the dough or the biscuits will come out tough and chewy.
  5. Turn the dough out onto a lightly floured surface. Gently pat it into a disc, the thicker your disc is the taller your biscuits will be. If you have too much loose flour, gently fold the disc over a few times to incorporate the flour. The extra folds can also help create more layers.
  6. Using a biscuit cutter or a glass jar/cup of similar size, cut rounds out of the dough. Try not to twist as you cut them, twisting will pinch the edges and keep them from rising freely.
  7. Place on a baking sheet and bake in the oven on a middle rack until lightly browned on top. 14 minutes was perfect for mine but start at 10 minutes and check them periodically, everyone’s oven behaves differently.

Did You Make It? Tag Us!


Make It...

  1. Vegetarian: Yes! This dish is naturally vegetarian.
  2. Meal Prep: Follow these steps if you want to prep ahead of time:

    1. Complete this recipe through step 6.
    2. Place the biscuit rounds on a parchment covered sheet and freeze until solid, then transfer to an airtight container and freeze for up to a month.
    3. When you’re ready to eat the biscuits, bake as directed. You may need to add a few additional minutes of bake time when baking from frozen.

Ramblings of a Line Cook

I’ve always preferred cooking to baking. I don’t like to measure, follow directions, or be patient and baking requires all of those things. After several baking disasters as a result of me throwing the handbook and measuring spoons out the window, I learned my lesson. For the most part.

Baking at Colorado altitude, however, is a whole new beast. I made biscuits here in Colorado for the first time a few weeks ago. They turned out fine if you’re going to drown them in gravy. But what if you just want a light, fluffy biscuit with butter and honey? These simply wouldn’t do. So I went on a mission to create the best, possible biscuits at altitude.

I had two gallons of milk slowly expiring in the fridge because I’d told myself I was going to make eggnog and cookies over Christmas. Instead, I helped drink several bottles of wine and ate most of a cheeseball (Yes I’m also wondering why I think I should be making biscuits after all that). But I was armed with a brand new Cuisinart food processor that Tony got me for Christmas, so I tackled the biscuit debacle.

The first batch turned out bland and I decided I needed that tanginess that buttermilk lends. I could have added a little vinegar to the milk and all would have been well but I stumbled across yogurt as a substitute and became intrigued! Would the biscuits collapse? Would they be dense? What would happen?

Here’s what happened:

  1. Using only yogurt instead of milk created clumps of dough and lots of dry flour that I couldn’t get mixed in. That batch got thrown out.
  2. Using ½ yogurt and ½ milk helped a lot.
  3. Using my brain, I mixed the yogurt and the milk together before adding it to the flour. That was the winner batch!
Four batches and a broken flour jar later (I’m clumsy sometimes) I finally had a delicious, fluffy, tangy biscuit. The yogurt gives the biscuit a richer flavor than even buttermilk and keeps the dough moist. I also reduced the baking powder and baking soda by half, omitted the sugar and increased the salt from my original recipe which are all good things to try if you’re baking at altitude. If you make these biscuits using buttermilk or a flavored yogurt I'd love to hear how they turn out. Enjoy!

Note: If you don’t have a food processor, you can cut the butter and flour together using a fork, two table knives or a pastry blender.

Latest Video:

Play Video

More Posts:

Cornbread stuffing ready to serve

Cornbread Stuffing

My favorite cornbread stuffing is made with homemade cornbread, your choice of breakfast sausage, and comes together with plenty of herbs and spices.

Read More »

Share this post

Share on facebook
Share on google
Share on twitter
Share on pinterest
Share on email

Still Hungry?

Subscribe and never miss a new recipe!

No comment yet, add your voice below!

Add a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.