Buttery, flaky, dreamy light biscuits made with Greek yogurt as a substitute for buttermilk.
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.