A tender Homemade Yogurt Biscuit, hot from the oven, is a delicious bread to add to your meal. Made tender with Greek Yogurt, it can be eaten as a side, snack, or topped with sausage gravy for a great comfort meal. They also go great with fresh chopped strawberries and cream for dessert!

I am a huge lover of biscuits. As this blog will attest, I also feel that I am not the most successful biscuit maker. But, after trying many times, I feel I actually can make a delicious biscuit that will satisfy. This particular recipe is from Mark Bittman’s cookbook, How to Cook Everything. I loved that it was made with yogurt, so I had to give it a try.

Homemade Yogurt Biscuit

Why I made Mark Bittman’s biscuit recipe

When I first wrote this post, I belonged to a group of bloggers who loved to cook through cookbooks and share it on their website. Those were the fun days of blogging, the first of my blogging years. It was exciting to see how everyone’s recipe turned out!

The cookbook they chose to cook from over a 6 month time frame was How to Cook Everything.  That was the clincher for me.  I already owned that cook book so it would be easy for me to jump right in!  We would choose a theme for each week and then a recipe from the book that fit the theme. The theme for this particular post was Breakfast in Bed.  I grew up eating biscuits for breakfast, hot out of the oven with butter that would melt and jam that swam in the butter.

Homemade Yogurt Biscuit FAQ’s

What difference does yogurt make in your biscuit recipe?

Yogurt adds moisture to your biscuits, making them tender and soft.

Why didn’t my biscuits get brown?

One of the reasons could be the yogurt! Because there is moisture added by the yogurt, your biscuits may tend to not brown.

Can you use shortening instead of butter in the biscuit recipe?

You can substitute shortening. If you do, I recommend using butter flavored shortening as it is the butter that gives the biscuit flavor.

Why did my biscuit turn out hard?

There are a couple of reasons. They could have been over baked, or your oven temperature was not hot enough.

Does it make a difference if I substitute buttermilk for Greek Yogurt in the biscuit recipe?

Not really. Both buttermilk and greek yogurt have a sourness to them. You can substitute equal portions of buttermilk if you prefer to use that in your biscuit.

What I loved about this recipe for Yogurt Biscuits

I’m a butter girl all the way. I made these with butter and the flavor was all there! The butter gave the biscuit that crispy outer layer while the inside stayed flaky and moist. It is my feeling that there is nothing better than a hot, out of the oven homemade yogurt Biscuit slathered with some Raspberry Rhubarb Jam!

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I highly recommend Mark Bittman’s How to Cook Everything cookbook. It is simple to follow and there are so many great recipes with easy to follow instructions! It is a staple cookbook in my home and I am sure you will love it also!

More recipes made with yogurt you may like

Homemade Yogurt Biscuit

Yogurt Biscuits

Recipe from Mark Bittman's How to Cook Everything Cookbook
5 from 1 vote
Print Pin Rate
Course: Breads
Cuisine: American
Keyword: Biscuits, homemade biscuit, homemade yogurt biscuits
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 10
Calories: 162kcal


  • 2 cups all-purpose or cake flour plus more as needed
  • 3/4 tsp salt
  • 3 tsp baking powder
  • 1 tsp baking soda
  • 5 tablespoons cold butter
  • 3/4 cup plus 2 tablespoons yogurt or buttermilk


  • Heat the oven to 450 degrees. Mix the dry ingredients together in a food processor. Cut the butter into bits and pulse it in the food processor until thoroughly blended.
  • Using a large spoon, stir in the yogurt until mixture just forms a ball. turn dough out onto a lightly floured surface and knead it 10 times; no more. If it is sticky, add a little flour, but very little; it should still stick slightly to your hands.
  • Press the dough into a 3/4 inch thick rectangle and cut into 2-inch rounds. Put on ungreased baking sheet. Gently reshape the leftover dough and cut again. Bake for 7 - 9 minutes or until the biscuits are a beautiful golden brown. Serve within 15 minutes for them to be at their best.


Serving: 1biscuit | Calories: 162kcal | Carbohydrates: 23g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 16mg | Sodium: 541mg | Sugar: 1g

About the Author: Shelby Law Ruttan

Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.


  1. tamilyn May 8, 2010 at 6:47 pm - Reply

    Those look awesome. I love good biscuits, but mine are always hit or miss.

  2. pegasuslegend May 8, 2010 at 6:49 pm - Reply

    these look great love them for breakfast!!!!!

  3. Cristine May 8, 2010 at 9:01 pm - Reply

    Your biscuits look great!

    Happy early Mother's Day! Tell Grumpy to make you breakfast in bed tomorrow! 🙂

  4. Frieda May 8, 2010 at 9:49 pm - Reply

    This is just what I'm looking for ~ just made some homemade yogurt and what could be better than this recipe? Thanks! Have a wonderful Mother's Day!

  5. Bob May 8, 2010 at 10:11 pm - Reply

    Oh man, those look perfect. I love biscuits, I'll have to try this recipe.

  6. Leslie May 9, 2010 at 1:43 am - Reply

    YUM! I cant tell you how many cook books that I have yet to cook anything out of!

  7. The Country Cook May 9, 2010 at 2:23 am - Reply

    Those look scrumptious! I have never used yogurt when making biscuits. I plan on doing that soon!..

    Biscuits should make your tongue slap your cheek as it says yum..I bet these caused a "double slap" hahaha

    Smile bunches today,

    Maggie aka The Country Cook

  8. 5 Star Foodie May 9, 2010 at 2:25 am - Reply

    Such yummy fluffy and light looking biscuits!

  9. Joanne May 9, 2010 at 3:15 am - Reply

    I'm so excited that you're joining in the IHCC fun! I always Greek yogurt in the fridge and have been eying these biscuits. Now that they've gotten rave reviews, I will be sure to make them!

  10. Debinhawaii May 9, 2010 at 9:15 am - Reply

    Those are some gorgeous-looking biscuits! Happy to have you cooking along with us.

    BTW–any Mark Bittman recipe, from the Internet or any of his books is fair game (not that you will run out of things to try with HTCE!) 😉

  11. pigpigscorner May 9, 2010 at 12:28 pm - Reply

    Wow, looks so moist and soft!

  12. Katie May 9, 2010 at 1:52 pm - Reply

    Shelby, these look FANTASTIC! Happy Mother's Day to you!!

  13. Kim May 9, 2010 at 2:08 pm - Reply

    We're so happy to have your over at IHCC!!

    I've looked at his recipe for yogurt biscuits over and over again and I am definitely sold on making them now! The yogurt makes them healthy, right;D

  14. Sweet and Savory May 9, 2010 at 3:46 pm - Reply

    Those biscuits look light and flaky and definitely edible.

    Just a point – you can use any recipe from Bittman, any book or Internet recipe. He has plenty and they all seem to be good.

    Nice choice, you made.

  15. The Cooking Ninja May 9, 2010 at 4:40 pm - Reply

    This looks delicious. I'm bookmarking it to make it after we are done with the delicious Quatre-Quarts (French version of pound cake) that hub makes today.

  16. Bellini Valli May 9, 2010 at 5:51 pm - Reply

    More butter the better and freezing the butter also makes biscuits flakier. These sure look delicious and a perfect treat for Mother's Day.

  17. teresa May 9, 2010 at 6:52 pm - Reply

    i've had my eye on that book for a while, i have a feeling that i'm going to be convinced to buy it in the next few months! these look wonderful.

    happy mom's day!

  18. Mags May 10, 2010 at 12:31 am - Reply

    I keep hearing about that book too and thinking that now I must have it! Biscuits scare me because I'm such wimp but every once in a while I attempt to make them to see if I've learning anything new regarding technique. I'm going to grow a pair and try this recipe!

  19. Carrian May 10, 2010 at 4:07 pm - Reply

    yum!!!! I want to try these!!!!

  20. Maria May 10, 2010 at 5:31 pm - Reply

    I love that you used yogurt! Yum!

  21. Couscous & Consciousness May 11, 2010 at 4:03 am - Reply

    Those look gorgeous – all of a sudden that half pot of yoghurt sitting in the fridge is calling my name!!

  22. Jenny May 12, 2010 at 10:36 pm - Reply

    Excellent, I have yogurt in my fridge that I need to use up asap and this looks like the way to do it.

  23. athena January 25, 2011 at 3:50 pm - Reply

    I absolutely love the look of these biscuits… and the added bonus of yogurt for moisture and less fat! Nicely done!

  24. Miriah October 22, 2019 at 11:46 am - Reply


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Shelby Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more

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