Greek Yogurt Biscuits

I’ve had a craving for biscuits! Lately, I’ve been experimenting with substituting Greek yogurt for sour cream in my favorite recipes and have loved the results, like in my Greek Yogurt Banana Bread. I decided to try Greek yogurt instead of sour cream in good old fashioned biscuits. I had to make these a couple of times to get the recipe just right, but I ended up with the light fluffy biscuits I was hoping for. Adding Greek yogurt can really tenderize the dough and also cuts out some of the fat and adds protein. If you can’t taste the difference, it’s always nice to save those calories for something that counts!

Healthier Greek Yogurt Biscuits bake up soft and fluffy with a little less fat and a little more protein.

So simple – butter and honey drizzled over a soft, fluffy biscuit, hot out of the oven – makes my day! I really think you need to make yourself these biscuits soon because they will make your day too.

Healthier Greek Yogurt Biscuits bake up soft and fluffy with a little less fat and a little more protein.

Up next, I’ll share a family recipe, Chicken a la King, to serve over these Greek Yogurt Biscuits to make a hearty, comforting meal out of them. By the way, can you hear that sound?

(insert silence here)

It’s called peace and quiet! Yes, my boys went back to school this week. Missing their sweet faces, but not the constant noise they make. Happy Wednesday to you too!

Greek Yogurt Biscuits
Serves: 8
  • 2 cups all purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 6 tablespoons very cold butter, cubed
  • 3/4 cup plain nonfat Greek yogurt
  • 1 egg
  1. In the bowl of an electric mixer, mix together flour, baking powder, salt and sugar.
  2. Using the paddle attachment, mix in cold, cubed butter until you have a crumb mixture. If you don't have a paddle attachment, you can cut in the butter with a pastry cutter or two forks by hand. You want to keep little pea sized clumps of cold butter in your dough because this will create little air pockets in the biscuits as they bake and make them nice and fluffy.
  3. In a separate small bowl, beat the egg and then stir in the Greek yogurt.
  4. Add the egg and yogurt to the dry ingredients on low speed until a dough ball forms and pulls away from the edge of the bowl.
  5. On a lightly floured surface, knead the dough about ten times.
  6. Roll out the dough to 1 inch thick. Using a 3 inch round cutter or the rim of a glass, cut out biscuits and place them on a Silpat lined or greased baking sheet.
  7. Bake at 400 degrees for 15 minutes. The tops of the biscuits should be golden brown.


  1. Shannon says

    I’ve never tried substituting Greek yogurt but these actually look really really good! I’ll try them for sure.

    • Julie says

      Joan, I do not know specifics on the nutrition for these biscuits, but there are nutrition calculator sites you can search for that may be helpful for you. You could use whole wheat flour or a mix of whole wheat and white flour, but the biscuits would be heavier and denser, and I’m not sure they would rise as well. Hope this is helpful! Thanks for stopping by LLK!

    • Julie says

      Thanks Karen! I haven’t tried this recipe with whole wheat flour yet, and I’m not sure they would be as soft and fluffy. If you decide to try substituting part of the all purpose flour for whole wheat, let me know how it goes!

  2. Savanna says

    I made this this morning with whole wheat flour and much less fat than real butter… Substitute 1.5 c of the reg flour with whole wheat and use smart balance butter w olive oil instead of butter. Work the dough by rolling out and folding over 10+ times to create airy layers. This will help counteract the added weight of the whole wheat flour. I also put slightly more yogurt in (just under a cup instead of 3/4 c) but kept everything else the same. Worked great!!! Thank you for the recipe!

  3. Dawn says

    You say it serves 8. Is that 8 people with more than 1 biscuit or 8 total biscuits? I know I sound stupid, but I wanted to make sure. I’m doing the nutritional work up for them and wanted to be accurate. Thanks! Sounds like a wonderful recipe.

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