These Greek Yogurt Biscuits are fluffy, with a tender crumb and require only 2 ingredients and 10 minutes of prep. Plus each biscuit contains 6 grams of protein!
I feel like I am on a major biscuits and scones kick the past few years! These Greek yogurt biscuits came after cottage cheese biscuits because I knew my idea would just work! Now I made protein breakfast biscuits and gluten-free high protein breakfast biscuits recipes!
Ever since I made Greek yogurt pizza dough and Greek yogurt bread, I can’t believe how amazingly Greek yogurt adds moisture to any baked goods without extra fat and calories but rather with extra protein!
Also I just can’t not mention Greek yogurt blueberry scones and Greek yogurt blueberry bagels for summer baking! Greek yogurt and flour are truly a match made in heaven!
Why You’ll Love This Recipe
- Quick: Your fluffy yogurt biscuits are ready in less than 30 minutes.
- One bowl recipe: Means less clean up.
- 2 ingredients: Just Greek yogurt and self-rising flour. Don’t worry, you can use regular flour too, please see below.
- High in protein: Packed with 6 grams of protein thanks to Greek yogurt.
- Not dry at all: Biscuits come out tall, fluffy and moist.
Ingredients for Greek Yogurt Biscuits
You probably have all ingredients on hand to make this high protein biscuit recipe right now.
- Greek yogurt: I used 2% plain Greek yogurt. You can use 0% or 4% but might need to add more or less flour, also depending on a brand. 10% yogurt is very thick, you will need to add less flour for sure.
- Self-rising flour: Self-rising flour is a mix of all-purpose flour, baking powder and salt. You can buy it in most grocery stores and online or make your own. Please see below how to do so.
How to Make Biscuits with Greek Yogurt
- Make the dough: In a large bowl, combine Greek yogurt and self-rising flour. Mix with spatula, then with your hands and knead about 20 times until a ball of dough forms. It should be neither sticky, nor dry. Add more flour, if required.
- Shape the biscuits: Flatten the dough on a floured surface into about 1-inch thick disc, you may use your hands or a rolling pin. Then cut out circles with a 2.5-inch biscuit cutter. Combine the scraps and repeat until no more dough is left. I had 10 biscuits.
- Bake them: Place biscuits on large baking sheet with parchment paper. Bake in preheated to 425 F oven for 18 minutes or until golden brown.
Tips for Best Results
- Avoid regular yogurt: You need to use Greek yogurt for this recipe. Regular yogurt contains more whey and will need more flour. I have not tested how much, so please follow the recipe for the best results.
- Adjust dough consistency: All brands of Greek yogurt differ, some containing more or less whey. Also measuring cups differ and how we measure flour. So follow a recipe and adjust, if necessary. You want the dough to be not sticky but not too dry.
- Don’t add too much flour: Your Greek yogurt biscuits will turn out dry.
- Measure flour correctly: Use scoop and level method. Fluff the flour in a container, then scoop into your measuring cup and level off with a knife.
- Make self-rising flour at home: To replace 1 cup of self-rising flour in this recipe, you will need to use 1 cup of all-purpose flour, 1 1/2 teaspoons baking powder and 1/4 teaspoon salt.
- Stick to white flour: If you are making a homemade self-raising flour. All-purpose flour works best for this recipe. If you want a bit more nutrition in a flour, use white whole wheat flour. But avoid almond flour, oat flour or coconut flour.
Serving Ideas
This Greek yogurt biscuit recipe is a great all-purpose biscuit perfect for breakfast or dinner as a side dish.
- Delicious when dipped into a naturally thick soup like Tuscan white bean soup and beef barley soup.
- Serve with no bean chili instead of cornbread.
- Enjoy for breakfast with butter and jam or some peanut butter for more nutrition.
- Bake them larger and use to make healthy breakfast sandwich instead of a store-bought bun.
How to Store and Reheat
Store: Store biscuits in an airtight container for 4 days. After I recommend to freeze them to keep freshness.
Freeze: Freeze in a resealable Ziploc bag for 3 months. Thaw on a counter for a few hours or pop into a microwave.
Reheat: Cut yogurt biscuit in half and toast it for a few minutes. Or reheat in a microwave for 1-2 minutes or in the air fryer at 350 F for 2 minutes.
FAQs
You may use all-purpose gluten-free flour on 1:1 ratio. I have tried it in other Greek yogurt recipes and it worked. You may add more flour or yogurt, just aim for a ball of dough that’s not sticky but not dry.
You may use whole wheat flour, considering you will make self-rising flour yourself. For each 1 cup of self-rising flour use 3/4 cup whole wheat flour, 1 1/2 teaspoons baking powder and 1/4 teaspoon salt.
More likely it needs more flour. Add a few tablespoons at a time and knead. I usually sprinkle a bit on top and knead until dough is no longer sticky but not too dry. Just do it bit by bit. And have fun!
More Yogurt Recipes to Try
- Greek yogurt bread
- Greek yogurt cake
- Almond flour Greek yogurt bagels
- Greek yogurt jalapeno cheddar bagels
- 2 ingredient bread
Greek Yogurt Biscuits
Ingredients
- 1 1/2 cups Greek yogurt, I used 2%
- 2 cups self rising flour, more for dusting
Instructions
- Preheat oven to 425 degrees F and line large baking sheet with parchment paper. Set aside.
- In a large bowl, add Greek yogurt and flour. Stir with spatula to combine, then proceed to mix with your hands until a ball of dough forms. Knead it about 20 times. Dough should be not sticky but not dry. Add more flour, if necessary.
- Place dough onto a floured surface and flatten into round 1-inch thick disc. Cut with a biscuit cutter (I used 2.5-inch) or floured glass, and repeat until all dough is used. You can also cut dough into 10 even pieces and shape them by hand.
- Place on previously prepared baking sheet a few inches apart and bake for 18 minutes or until golden brown.
- Remove from the oven and enjoy warm.
Notes
- Store: Keep in an airtight container in a cool dark place for 3-4 days.
- Freeze: Freeze in a resealable Ziploc bag for 3 months. Thaw on a counter for a few hours or pop into a microwave.
- Measure flour correctly: Use scoop and level method to measure flour or kitchen scale going by my weight indicated in the recipe.
- Self-rising flour substitution: You can use 2 cups all-purpose flour, 1 tablespoon baking powder, and 1/2 teaspoon salt. I have not tried this recipe with all-purpose gluten-free flour but you may wing it if you are an intermediate baker.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Lynne yet again:-). I tried the stand mixer and it was a no-go, didn’t help at all with the larger batch and I ended up hand kneading anyway. But I did succeed in making a batch of maybe 30 slightly larger biscuits, which froze beautifully. I defrost them one at a time in the microwave for 30-40 seconds, then fork split like a certain brand of English muffin before toasting on high. Terrific with each half topped with a poached egg, enough protein to keep me going until dinner!
Love hearing from you, Lynne! That sounds like a perfect make-ahead breakfast — hearty, protein-packed, and so satisfying. Great tip on the microwave and toast combo too!
I used a vanilla Greek yogurt. It added a little sweetness to it. I don’t have biscuit cutters so I used my metal measuring cups but my 1 cup was hiding. I had to use my 1/2 cup. It yielded 14 biscuits. They tasted good.
Love the resourcefulness with the measuring cup! Vanilla Greek yogurt sounds like a fun twist—glad they turned out tasty!
addendum: I liked these so much I am thinking of making a triple batch to freeze, and wondering if they could be mixed/kneaded with a stand mixer using the paddle attachment? Also, I hand-formed the biscuits as described in the recipe, and made 10 not 12 pieces, about the diameter of a standard english muffin.
I think so. You might have to finish kneading by hand.
Made this with Bob’s Red Mill allpurpose Gluten Free flour and the baking soda and salt as specified. I used Fage Greek Yogurt 2%, and other than needing quite a bit mor3 yogurt than the recipe specified (due to the different flour, thicker yogurt) I followed the recipe exactly. They turned out great1. Even better split and toasted for breakfast with butter and marmalade, and they reminded me a LOT of English crumpets, which I have missed so much since going GF. A keeper:-)
Thanks for sharing your feedback and review + star rating, I really appreciate it! Fage Greek yogurt is quite thick.
Every detail in the recipe is great. Turned out fabulous
My husband loved them!
I’m so happy to read this! Thanks for your positive feedback, Donna!
Can you make these sweet and add fruit? Or make savoury with shredded cheese. If so, what do you recommend?
You can add fresh blueberries like I do with Greek yogurt scones. Or you can add shredded cheddar or Parmesan cheese and dried herbs. You can see my zucchini cheddar scones for amounts and inspo. Hope this helps!