A tender homemade Yogurt Biscuit, hot from the oven, is a delicious addition to you meal. Made with whole milk 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. This particular recipe is my own take on aMark Bittman's recipe, How to Cook Everything (affiliate link) with my own twist. I loved that it was made with yogurt, so I had to give it a try.
Try this garlic cheddar drop bisciut recipe on my other website!
Why You'll Love Yogurt Biscuits
Flaky and fluffy: They are tender and flaky thick biscuits with crispy browned bits on the outside!
Buttery biscuits: made with butter, you get that combination of diary flavor from buttery to tangy yogurt.
Great for Sandwiches: my family loves using yogurt biscuits for their bacon, egg, and cheese sandwiches. They also make great ham and cheese biscuits!
Ingredients
- Cake flour
- Salt
- Baking powder
- Baking soda
- Unsalted butter
- Whole milk yogurt
Please scroll to bottom of post for ingredient amounts.
How to Make Yogurt Biscuits
1: In a large bowl, combine the flour, baking powder, baking soda, and salt.
Step 2: Add the butter to the flour mixture.
3: Work butter into flour mixture until small crumbles form.
4: Add yogurt to flour mixture.
5: Stir yogurt and flour mixture together until dough just starts to form a ball; will look like a shaggy dough.
6: transfer dough to lightly floured surface and knead about 8-10 times until ball is formed.
7: Cut dough circle into quarters.
8: stack quarters of dough on top of each other.
9: Flatten dough out into a circle. Repeat step 8 and 9 three times. (This will help create the layers in the biscuit)
10: Cut dough into circles using a 2" cutter and place on parchment lined baking sheet. Bake until golden brown.
Substitutions
Yogurt substitute: Buttermilk can be used in place of the yogurt.
Flour swap: You can use self-rising flour in place of the cake flour, just leave out the salt and baking soda adjusting the baking powder to 1-½ teaspoons.
Hint: to make 1 cup of cake flour, mix 14 tablespoons of all purpose flour with 2 tablespoons of cornstarch.
Variations
Cheesy Garlic Yogurt Biscuits: stir 1 cup shredded cheddar cheese and 1 teaspoon garlic powder into the flour mixture before adding the yogurt.
Sour Cream and Chive Biscuits: substitute sour cream for the yogurt and stir in ¼ cup chopped chives with the flour mixture.
Equipment
- Large baking sheet
- Parchment paper
- Mixing bowls
- Pastry cutter
- Fork
- Biscuit cutter
Hint: while you can use a fork to work the butter into the flour mixture, this pastry cutter (affiliate link) does the job fast and efficiently!
Storage
Store leftover biscuits at room temperature in an airtight container up to 3 days.
Yogurt Biscuits can be stored in the freezer in an airtight freezer bag up to 3 months. To reheat, warm thawed biscuits in the oven or air fryer at 350 degrees for 5-7 minutes.
Serve with...
These yogurt biscuits are delicious served with butter, homemade jam, or honey!
Related Recipes
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
📖 Recipe
Yogurt Biscuits
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Ingredients
- 4 cups cake flour
- 6 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 10 tablespoons unsalted butter , cold and cut into chunks
- 1⅔ cup whole milk yogurt
Instructions
- Preheat oven to 450 degrees F. Line a large baking sheet with parchment paper and set aside.
- In a large bowl, combine the flour, baking powder, baking soda, and salt.
- Add the butter to the flour mixture.
- Using a pastry blender, work the butter into the flour mixture until butter is worked into small crumbs
- Add yogurt to the flour mixture.
- Using a fork, stir in the yogurt mixture until most of the flour is wet, mixture will look like a shaggy dough.
- Turn dough out onto a lightly floured surface and knead it no more than 8 times, working the rest of the dry ingredients into the dough.
- Press the dough into a 1 inch thick circle.
- Cut dough into quarters.
- Stack quarters on top of each other.
- Press dough down to flatten and gently pat into a circle, working the dough as little as possible. Repeat step 8 and 9 three more times.
- Cut biscuit dough into 2-inch rounds. Put on baking sheet lined with parchment paper. Bake for 8-10 minutes or until the biscuits are golden brown.
- Remove yogurt biscuits from oven and place on wire cooling rack.
Patsy Rose says
These were delicious! My grandmother used to get up and every morning she.made Biscuits and milk gravy! The aroma of Bacon and coffee and Biscuits baking always woke me up!
She also made her own Black berry jelly, which i still
Thanks for sharing!
athena says
I absolutely love the look of these biscuits... and the added bonus of yogurt for moisture and less fat! Nicely done!
Jenny says
Excellent, I have yogurt in my fridge that I need to use up asap and this looks like the way to do it.
Couscous & Consciousness says
Those look gorgeous - all of a sudden that half pot of yoghurt sitting in the fridge is calling my name!!
Sue