Greek Yogurt Biscuits
Greek Yogurt Biscuits
By Chadwick Boyd
Photo by greg dupree for real simple
Full Fat Greek Yogurt is the Secret to Foolproof Biscuits
These biscuits are featured in the May 2025 issue of Real Simple magazine and are perfect for spring gatherings: Mother’s Day, graduations and bridal showers.
I started making these biscuits years ago when I couldn’t find full-fat buttermilk at the store (most groceries don’t carry it). That frustration led me to discover that whole Greek yogurt works beautifully, and it’s now my go-to. Most store-bought buttermilk is low-fat, which doesn’t do biscuits any favors. Full-fat dairy is key to a tall rise and all those tender layers we all love.
These golden, crusty biscuits are packed with tall, flaky layers—and they always rise to the occasion. No stress. No precision. Just follow my signature Stop, Drop & Roll method.
Make them ahead. Freeze the unbaked biscuits on a parchment-lined baking sheet and pop them right in the oven just before your guests arrive.
#ItsBiscuitTime
Chadwick’s Checklist
What you need to know before you cook.
- Line a standard size baking sheet with parchment
- For a more golden biscuit, use a dark colored sheet pan
- Use a 2-inch biscuit cutter for standard size biscuits or a 3-inch cutter if you are using them for sandwiches
Serving Size: Makes 16-20 biscuits Prep Time: 10-15 mins Cooking Time: 14 mins
Ingredients
¾ cup plain whole-milk strained (Greek-style) yogurt
⅔ cup ice-cold water
2½ cups all-purpose flour, divided
2 teaspoons baking powder
1¼ teaspoons kosher salt
¾ teaspoon baking soda
¾ cup (1½ sticks) very cold salted butter
Directions
Preheat oven to 425°F. Line a baking sheet with parchment paper. In a small bowl, whisk together yogurt and water; refrigerate.
Whisk 2½ cups flour, baking powder, salt, and baking soda in a large bowl. Place a box grater in the bowl and grate the butter using the large holes. Stir gently to coat the butter pieces in flour.
Pour in the yogurt-water mixture. Gently bring dough together with a sturdy spatula until fully moistened. (A few stray crumbles are OK.) If the dough feels dry, add more ice-cold water, 1 tablespoon at a time.
Transfer dough to a clean, lightly floured surface. Knead gently 3 to 4 times until it just comes together. Pat or roll into a ¾-inch-thick slab. Cut into 4 equal pieces.
Stack the dough pieces on top of each other. Press down, then pat or roll back out to ¾-inch thickness. Lightly flour as needed. Repeat the stack-and-pat process 3 more times, ending with a final roll to ½-inch thickness.
Cut biscuits using a 2½-inch round cutter, pressing straight down (no twisting!). Reroll scraps and continue cutting until all dough is used.
Bake biscuits on the prepared baking sheet until golden and crispy on top, 12 to 14 minutes. For frozen biscuits, bake 1 to 2 minutes longer. Let rest 5 minutes before serving.
Chadwick’s Changeups
Switch things up. Have some fun! Do more.
- Use grated asiago, Romano or other grated hard cheese instead of Parmesan
- For a sweet biscuit, omit the cheese and stir in 1/2 cup dried currants and sprinkle with a bit of sugar on top before baking
- Sandwich a sausage patty in the biscuits and drizzle with a little maple syrup - YUM!
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