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Greek Yogurt Biscuits swap in yogurt instead of buttermilk for a super tender, flaky homemade biscuit. Make them plain or add in savory Mediterranean-inspired flavors.
Tender, Flaky Greek Yogurt Biscuits
More often than not, we have a container of Greek Yogurt in our refrigerator – so on a whim, Jack decided to try making Greek Yogurt Biscuits. They are so delicious!
Similar to buttermilk, the Greek yogurt adds a nice tangy undertone to the biscuits, plus its acidity works with the leaveners and other ingredients to make the dough rise. The yogurt also makes the biscuits nice and moist with a slightly creamy texture.
We decided to add some Mediterranean-inspired flavors to our Greek Yogurt Biscuits. Sun dried tomatoes, feta cheese, and dried oregano add a nice savory taste to every bite. But you can add in other herbs and seasonings or leave them plain.
Why you’ll love Greek Yogurt Biscuits
- These biscuits rise up tall as they bake – with distinctive layers and a soft, creamy texture.
- The savory flavors of the herbs, cheese, and sun dried tomatoes are wonderful – they would be great served alongside a bowl of tomato soup or chili.
- This recipe can be easily adapted to suit your tastes.
Key Ingredients & Substitutions
- Plain Greek Yogurt – Choose full-fat Greek yogurt for the best texture and flavor. Lower-fat yogurt can also work, but we don’t recommend non-fat yogurt for this recipe.
- Unsalted Butter – Use very cold butter for this recipe. As the heat of the oven melts the butter, the moisture creates steam which is important for achieving a tall, multi-layered biscuit.
- All-Purpose Flour
- Granulated Sugar
- Baking Powder and Baking Soda
- Dry Oregano
- Sun dried Tomatoes – Choose the jarred sun dried tomatoes packed in oil for this recipe. You’ll drain and finely chop them before adding to the biscuit dough.
- Fresh Feta Cheese – Buy a block of of feta cheese, not the pre-crumbled option.
- Eggs – Some are added to the biscuit dough and a little is brushed on top before baking.
- Olive Oil – Brushed on top after baking.
How do I make Greek Yogurt Biscuits?
- Mix dry ingredients together in a large bowl.
- Toss in chopped sun dried tomatoes to coat.
- Grate feta cheese on large holes of box grater and toss in flour mixture.
- Grate cold butter on large holes of box grater and toss into flour mixture.
- In medium bowl, beat eggs and Greek yogurt.
- Mix egg and yogurt mixture into flour mixture (by hand) just until combined. Dough will be shaggy. Place bowl in refrigerator for 15 minutes.
- After 15 minutes, pour dough onto floured surface and work gently into a ball. Then, press into an 8×10-inch rectangle with your hands. Fold the long end over in half and press into an 8X10 rectangle again and fold in half again. Then press into a 12X12 square. (Use additional flour as needed throughout the folding and pressing process so the dough does not stick to the counter or your hands.)
- Using a 3” biscuit cutter, cut out 12 biscuits, dipping the cutter in flour and pressing straight down without twisting. If you don’t get 12, fold scraps together and cut again to yield 12. Brush tops with beaten egg.
- Place on one single sheet tray lined with parchment paper (3 rows by 4 rows) and bake 10 minutes. Rotate pan and bake for 5-7 additional minutes or until lightly golden. Brush tops with olive oil while hot.
- Serve with butter or jam.
Tips & Tricks
When the biscuit dough is first mixed, it will be shaggy and not fully formed. After refrigerating, gently form with your hands until all the loose dough sticks together into a ball.
Frequently Asked Questions
- Can I make Greek Yogurt Biscuits ahead of time? Yes, you could refrigerate the uncooked biscuits then bake when ready. No need to bring to room temperature before baking.
- How do I store leftovers? Store baked biscuits in a sealed bag or container at room temperature for up to two days.
- How do I reheat leftovers? Wrap them in foil and reheat in the oven.
- Can I freeze? Yes, the baked biscuits freeze well in a sealed bag with as much air squeezed out as possible, or individually wrap them to avoid freezer burn.
You might like these other Biscuit Recipes:
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4 1/2 cups of all-purpose flour, plus more for dusting counter
4 teaspoons granulated sugar
2 tablespoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons dry oregano
8-ounce block feta cheese (not crumbles)
2 tablespoons sun dried tomatoes, chopped small
1 cup cold butter (2 sticks)
3 whole eggs, divided
1 1/2 cups full fat plain Greek yogurt
2 tablespoons olive oil
- In a large bowl, whisk flour, sugar, baking powder, baking soda, salt, and dry oregano.
- Place a box grater over the bowl and grate the feta cheese into the flour mixture using the large holes of the grater. Toss to combine.
- Add the chopped sun dried tomatoes and toss again.
- Place the box grater back over the bowl and grate one stick of butter into the flour mixture. Toss to combine then grate the second stick of butter and toss again.
- In a smaller bowl, beat two of the eggs then whisk in the Greek yogurt.
- Add the egg and yogurt mixture to the bowl with the flour and combine just to incorporate the wet and dry together. Don’t fully mix at this step. Place the shaggy bowl of dough into the refrigerator for 15 minutes to chill.
- Preheat oven to 400 degrees F. with rack in the center of the oven.
- Line a sheet tray with parchment paper.
- Beat the last egg in a small bowl and set aside.
- Liberally flour the counter and scrape the chilled shaggy dough out and with floured hands, form into a ball. Do not overwork the dough.
- Press the dough into an 8×10-inch rectangle and fold the long end over in half. Again, press to 8×10-inches and fold again.
- Make sure the counter is floured and press the dough out to a 12×12-inch square.
- Flour a 3” biscuit cutter and press out 12 biscuits, dipping the cutter in flour and pressing straight down without twisting and place onto the prepared sheet tray. If you get less than 12, press the scraps together and cut again.
- Brush the tops with the beaten egg and bake for ten minutes.
- Flip the pan and bake for 5-7 minutes longer or until lightly browned and risen.
- Remove and brush the tops with olive oil.
- Enjoy warm with butter or jam.
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