Greek Yogurt Biscuits
Greek Yogurt Biscuits
By Chadwick Boyd
Photo by Laura Fuchs
No Need for Buttermilk for These Biscuits. Use Greek Yogurt Instead.
I first made these biscuits about 10 years ago after being frustrated by not being able to find full fat buttermilk in the grocery store. Turns out, whole Greek yogurt is an excellent substitute. Most people don’t realize when buying buttermilk at the store, it’s almost always low-fat, which is not a great biscuit’s best friend. Biscuits need the full fat to rise tall and be tender on the inside.
Ever since, these biscuits have been my regular go-to. They’re easy to make for any level of cook, because they don’t require folding or a biscuit cutter.
In this recipe, adding grated (not store-bought shredded) Parmesan is optional. I like the pop of salty flavor the Parmesan adds to the biscuits, but no need to use it if you want to make a straight up plain biscuit.
Maldon salt is a flake salt I use regularly. It sits on my countertop by the stove for easy reach when I finish dishes before putting them on the table. With these biscuits, you don’t need Maldon, you can use regular Kosher salt. Sometimes I get in flavor moods and use flavored salts, like Alaska Pure Sea Salt’s Vanilla Bean Salt or Smoked Alder Salt. They are worth trying, I think. Salt can take biscuits to the next level! #ItsBiscuitTime
Chadwick’s Checklist
What you need to know before you cook.
- Line a standard size baking sheet with parchment. A dark colored pan creates a more golden biscuit.
- Make sure you use FULL FAT Greek yogurt. Do not use low or no fat yogurt - the fat is what makes the biscuits rise and become tender.
- Before cutting the biscuits, make sure you flour the knife well
- Use a knife that is sharp. For biscuits, you need a clean cut to make sure the biscuits rise in the oven. A dull blade will cause the biscuits to bake flat.
Serving Size: Makes 12-15 biscuits Prep Time: 10-15 mins Cooking Time: 14 mins
Ingredients
2¼ cups all-purpose flour, plus more for rolling out
1 tablespoon baking powder
1 teaspoon baking soda
1½ teaspoon Kosher salt
¼ teaspoon black pepper
1½ cups grated Parmesan cheese (optional)
3 tablespoons very cold unsalted butter + 2 tablespoons melted butter to finish
2 cups whole Greek yogurt
3 tablespoons whole milk, plus more if needed
Maldon or Kosher salt
Directions
Preheat oven to 450°F with the rack in the center of the oven.
Line a rimmed baking sheet with parchment paper.
Whisk together the flour, baking powder, baking soda, salt and pepper in a large bowl. Add the cheese, if using. Whisk again until fully incorporated.
Add the butter and work into the dough using your hands until it forms pea-sized crumbles.
Place the yogurt into a medium bowl, whisk in the milk until smooth. Add the yogurt mixture to the dry ingredients. Gently mix with a heavy handled rubber spatula to bring the dough together. If the dough is too dry, add more milk one tablespoon at a time until the dough forms.
Place the dough on a lightly floured clean surface and pat out into a rectangle to 1-inch thick. Cut the biscuits into 2-inch squares using a chef's knife.
Place the biscuits on the baking sheet. Brush the tops with the melted butter. Lightly sprinkle with Maldon salt.
Bake 14 minutes or until golden like the photo above (you want good color on these biscuits). Turn the baking sheet halfway through to ensure even browning.
Transfer the pan with the biscuits to a wire rack. Let rest about 5 minutes before serving.
Chadwick’s Changeups
Switch things up. Have some fun! Do more.
- Use grated asiago, Romano or other grated hard cheese instead of Parmesan
- For a sweet biscuit, omit the cheese and stir in 1/2 cup dried currants and sprinkle with a bit of sugar on top before baking
- Sandwich a sausage patty in the biscuits and drizzle with a little maple syrup - YUM!
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