Greek Yogurt Biscuits

5 from 6 votes

Greek Yogurt Biscuits are fluffy, with a tender crumb and require only 2 ingredients and 10 minutes of prep. 6 grams of protein in each biscuit!

Prep Time10

Cook Time18

Total Time28

Course: Muffins and Quick Bread

Cuisine: North American

Diet: Vegetarian

Servings: biscuits

Calories: 99kcal

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.

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.