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!
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.
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!
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Greek Yogurt Biscuits
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 8 1x
- Category: Bread
- Method: Bake
- Cuisine: American
Description
Healthier Greek Yogurt Biscuits bake up soft and fluffy with a little less fat and a little more protein.
Ingredients
- 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
Instructions
- In the bowl of an electric mixer, mix together flour, baking powder, salt and sugar.
- 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.
- In a separate small bowl, beat the egg and then stir in the Greek yogurt.
- 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.
- On a lightly floured surface, knead the dough about ten times.
- 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.
- Bake at 400 degrees for 15 minutes. The tops of the biscuits should be golden brown.
Nutrition
- Serving Size: 1 Biscuit
- Calories: 224
- Sugar: 3.9g
- Sodium: 309mg
- Fat: 9.6g
- Saturated Fat: 5.7g
- Unsaturated Fat: 3.1g
- Trans Fat: 0.3g
- Carbohydrates: 28g
- Fiber: 0.8g
- Protein: 6.3g
- Cholesterol: 47mg
Jen @ It's a Food Fetish says
I adore homemade biscuits and adding Greek yogurt is an awesome idea. Thanks so much for this recipe… I hope to try it out soon.
Julie says
Thanks Jen! Hope you enjoy!
Karen @ The Food Charlatan says
Naptime around these parts…I’m also enjoying the silence 🙂 And greek yogurt?? I’m so on board, I can’t say no to a hot biscuit.
Julie says
Naptime is bliss!!! Enjoy the break!
Dina says
i bet these are great. i love making biscuits!
Julie says
Thanks Dina. There’s something very comforting about warm homemade biscuits!
Anna @ Crunchy Creamy Sweet says
Warm biscuits with butter and honey – yes, please!
Shannon says
I’ve never tried substituting Greek yogurt but these actually look really really good! I’ll try them for sure.
Julie says
Thanks Shannon. Hope you enjoy.
Joan says
Any idea the nutrition info on these?
Also, what about using whole wheat flour?
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!
Karen says
The recipe looks great! Do you know if you could substitute whole wheat flour for some of the all purpose flour?
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!
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!
Julie says
Great tips! Thanks Savanna!
sheli says
can I make this without the egg
Julie says
I’ve never tried to make these without the egg, so I’m not sure Sheli. Let me know how it goes if you try!
sheli says
ok I am going to try to make it without it :).
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.
Julie says
Dawn, yes the recipe yields 8 biscuits total. Thanks for your question!
Patty says
When you mixing adding the yoghurt mixture into the flour-butter mixture, are you still using standing mixer with paddle attachment? What do I do when I don’t have the paddle attachment? Use handheld electric mixer with the normal attachment or beat them by hand using the whisk? I really want to make this lovely biscuits! Can’t wait! Please reply!
Julie says
You can definitely make these all by hand. Use a pastry cutter to cut the butter into the flour mixture if you have one. You just want to make sure you don’t overwork the dough, and leave little pieces of butter intact. This way, you will have nice fluffy, flakey biscuits. Hope you enjoy, and thanks for your question.
Jaclyn says
These look heavenly!!
Julie says
Thanks Jaclyn!
Taylor says
I just want to say that I made these tonight and they are INCREDIBLE! I gave up junk food for Lent and it felt like I was cheating by eating these! They are amazing y’all! Super easy and quick too. Oh and pretty healthy!
Julie says
Pretty healthy is about as healthy as I get 🙂 So glad you liked them!
Jenna says
Thank you for this delicious recipe! The only change I made was using 2% plain Greek yogurt so I could up the healthy fats. I made these for breakfast for my kids (who are still sleeping) and I am resisting the urge to eat more while the biscuits are still hot!
I’ll be perusing your blog for sure!
Julie says
Sounds like a lovely morning! Enjoy!
Gene says
Can you make and freeze them to be baked later? I would imagine you would have to flour them on the outside so they don’t stick together during storage. Thanks,
Lynette says
I’ve made several batches of these and I wrapped each biscuit in wax paper. That way you could have it to you or a mini biscuit said she wanted a time and they keep for a good long time. Of course you have to have at least two at once. 😊
Julie says
Good idea, thanks!
Susan Atwood says
Hi Julie, I tried Your Greek yogurt biscuits the other night and they got very good reviews from Craig. I’m not one to make biscuits very often but these turned out very very good. I didn’t have quite enough yogurt to fill the measuring cup so I use some sour cream with it. I know that will add some calories to the finished product but it turned out really nice. Thanks for the recipe. Aunt Sue
Julie says
Hello Aunt Sue! So glad you made these biscuits and that they were enjoyed. Good job being resourceful and using what you had on hand. Hope you all are well!
Paula Madeiros says
Made them and flat as a pancake
Ashley says
I made these this am after searching for a recipe to use up plain Greek yogurt.
After following the recipe and adding the egg/yogurt to the fry ingredients and butter, I found it was much too dry. I feel that 1 whole cup of yogurt would be a better option. I make buttermilk biscuits a lot, and these yogurt biscuits passed my kids’ test. Texture is a little different than buttermilk biscuits but could be due to me having to add more liquid to the mixture and having to mix more than normal…will make these again.
Claire says
Easy and delicious! My recipe only made 7 biscuits but they were so good. I didn’t know biscuits were so simple to make! I love that they’re made with Greek yogurt, it makes me think they’re healthy. Yum! Thank you!