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Greek Yogurt Biscuits
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.
Ingredients
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
Instructions
- 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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