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    Home » Bread Recipes

    Yogurt Biscuits - Mark Bittman's Recipe

    Published: May 8, 2010 Last updated: Mar 11, 2022 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

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    Recipe from Mark Bittman's How to Cook Everything Cookbook
    Homemade Yogurt Biscuit

    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!

    Related Recipes

    • Yogurt Brownies
    • Strawberry Yogurt Muffins
    • Fresh Peach Yogurt Cake
    • Frozen Yogurt Fruit Bites

    Don't forget to check out my Amazon storefront for some of my favorite products!

    When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

    If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

    Homemade Yogurt Biscuit

    Yogurt Biscuits

    Shelby Law Ruttan
    Recipe from Mark Bittman's How to Cook Everything Cookbook
    5 from 2 votes
    Print Recipe Pin Recipe Save Go to Collections
    Prep Time 15 mins
    Cook Time 25 mins
    Total Time 40 mins
    Course Breads
    Cuisine American
    Servings 10
    Calories 162 kcal

    As an Amazon Associate I earn from qualifying purchases.

    Ingredients
      

    • 2 cups all-purpose or cake flour plus more as needed
    • ¾ teaspoon salt
    • 3 teaspoon baking powder
    • 1 teaspoon baking soda
    • 5 tablespoons cold butter
    • ¾ cup plus 2 tablespoons yogurt or buttermilk

    Instructions
     

    • 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 ¾ 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.

    Nutrition

    Serving: 1biscuitCalories: 162kcalCarbohydrates: 23gProtein: 3gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 2gCholesterol: 16mgSodium: 541mgSugar: 1g
    Keyword Biscuits, homemade biscuit, homemade yogurt biscuits
    Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

    More Bread Recipes

    • Spiced Pumpkin Bread
    • Fluffy Homemade Biscuits
    • Sweet Potato Rolls
    • Air Fryer Biscuits

    About 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 has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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    Reader Interactions

    Comments

    1. athena

      January 25, 2011 at 3:50 pm

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

      Reply
    2. Jenny

      May 12, 2010 at 10:36 pm

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

      Reply
    3. Couscous & Consciousness

      May 11, 2010 at 4:03 am

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

      Reply
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    Welcome! I'm Shelby Law Ruttan, I'm a mom, grandmother, and cookbook author for HoneyB's Kitchen who started blogging family recipes in 2007 for.... 

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