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Flaky Yogurt Biscuits

Flaky Yogurt Biscuits

Buttery, flaky, dreamy light biscuits made with Greek yogurt as a substitute for buttermilk.
5 from 2 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Breakfast
Cuisine biscuit, southern
Servings 10 biscuits


  • ½ cup cold unsalted butter diced
  • 2 cups all-purpose flour
  • 1 Tbs baking powder
  • ½ tsp baking soda
  • 1 tsp kosher salt
  • 1 5.3 oz container plain Greek yogurt, undrained
  • 2 Tbs unsalted butter melted


  • Heat oven to 450F.
  • Put the diced butter in the freezer for 5 minutes.
  • Meanwhile, add the flour, baking powder, baking soda, and salt to a food processor. Pulse a couple times to combine. Add the butter and pulse/process until butter is well crumbled into the flour.
  • Add the yogurt and process ~10 seconds. Transfer dough to a cool, clean surface (such as a stone cutting board or counter), and form into a 1 to 1-1/2 inch thick disk (note: the mixture will be quite crumbly, this is correct).
  • Use a 2-inch biscuit cutter to cut out 10 biscuits. Lay on a bake sheet and bake 10 minutes at 450F. Brush with melted butter and bake another 5 minutes or until golden. Yields: 10 biscuits.


Once the butter is added to the flour mixture, you want to work kinda quickly, The key to great biscuits is for the butter to be cold, so especially when you form the dough and cut out the biscuits, do it quickly. If in doubt, you can always put the dough in the refrigerator to chill the butter again.

Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.

Keyword yogurt biscuits
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