Watch These Simple, 5-ingredient Yogurt Biscuits Come to Life

June 12, 2017

There are normal biscuits, and then there are biscuits that will turn you into a biscuit person. We partnered with siggi's to share our go-to recipe, plus a conversation with the founder of siggi's, Siggi Hilmarsson.

Siggi Hilmarsson is “not really a biscuit guy,” nor much of a baker—or so he said, having already signed on to make biscuits in the Food52 test kitchen. Luckily, he had editor Sarah Jampel to coach him, not to mention an ace recipe from contributor Posie Harwood. As it turned out, they were right up his alley: made with yogurt (he’s the man, the myth, the legend behind the Icelandic yogurt, or skyr, sold as “Siggi’s”), made without sugar, and quick to pull together. With just a few ingredients—flour, baking powder, salt, milk, and yogurt—they’re exactly the sort of thing you might be inclined to pull together on a whim while your coffee is brewing some weekend morning.

While Sarah and Siggi mixed, Siggi talked about how he goes about making a healthful lifestyle for himself. He has three tenets. Ready?

Eat real food.

That is, opt for mostly unprocessed foods.

Limit—but really, be aware of—your sugar intake.

Siggi became aware of sugar when he moved to the US from Iceland to attend grad school. “I noticed there was a lot of sugar in things I didn’t normally associate with sugar like, you know, condiments, packaged soups, and, obviously, yogurt.”

Choose exercise!

Siggi especially likes to play basketball when he can (you might have noticed, if you’ve watched the video, that he’s quite tall)—but the rest of the time, he just tries to take the stairs and walk whenever the opportunity arises.

Shop the Story

But all this doesn’t mean you can’t enjoy a biscuit when one presents itself to you. In fact, Siggi left the office with a few of the yogurt biscuits tucked into his pockets. (A pretty good endorsement from someone who’s “not a biscuit guy,” hm?)

Join The Conversation

Top Comment:
“BTW Siggi's is the only brand of yogurt my husband will eat, every single day for breakfast, for life, he swears. ”
— Melissa H.

Get the biscuit recipe and hear what else Siggi has to say in the video below.

And so you don't have to rush to write down all those measurements, find the recipe below:

Something as simple as yogurt can change everything when it comes to cooking. In partnership with siggi's, makers of simple, traditional Icelandic skyr (made without much sugar, too), we're thrilled to launch a series recipes, stories, and videos dedicated to the things we eat that make us feel good. Stay tuned for more, and let us know what you'd like to see.

See what other Food52 readers are saying.

  • Joanna Sciarrino
    Joanna Sciarrino
  • Alexandra Purcellawada
    Alexandra Purcellawada
  • LC
  • nancy
  • Melissa H
    Melissa H
Writing and cooking in Brooklyn.


Joanna S. June 19, 2017
We're sorry to hear about the mixed outcomes on the biscuits, everyone! They're not as foolproof as cream biscuits (, but we promise they're delicious and worth making. Definitely follow the recipe, but use the video for reference. They might require more moisture than the recipe calls for, so keep some extra yogurt on hand. Use a gentle touch but make sure all the ingredients are incorporated, and if you have any issues, we'll do our best to help!
Here's a link to the recipe again:
lydia.sugarman June 19, 2017
Wow, that's a great non-apology. Probably more than 95% of these comments are complaints about the article, video, and inconsistencies, not about the biscuits themselves. Did it register that there are conflicts about baking soda and baking powder between the recipe and the video? Did it register that there have been multiple requests/complaints that you couldn't just add the recipe to the article? Whoever told you video is "the great new thing" for marketing to your audience left out a few details. #1 is catering to a dedicated audience so they stay with you.
At this point, I don't even care about any comments, including yours. I'm terrifically disappointed in the way Food52 has 'evolved.'
Alexandra P. June 18, 2017
Seriously what is going on, I have trusted FOOD 52 for a long time....but to waste expensive time and materials on a domed recipes is just not right. This should of been a no brainer.
LC June 18, 2017
I made the biscuits this morning for Father's Day. They were awful and my husband was very disappointed. I've made biscuits for more than 60 years and these compare to my first attempts when I was 12.
Typically, the Food52 recipes are wonderful but this recipe is off the mark.
Author Comment
Caroline L. June 19, 2017
Hi LC—I'm so sorry to hear that! Maybe we can troubleshoot this. Can you tell us a little about what happened with the biscuits you made?
Alexandra P. June 18, 2017
And what is the oven temp. Do not like info not given and incorrect.
Margey D. June 18, 2017
375. The recipe button up there takes you to the right place.
Alexandra P. June 18, 2017
The video says mix baking soda not baking powder......which is it?

Margey D. June 18, 2017
nancy June 18, 2017
Love to try the recipe, but I'm not willing to watch the video again and again to write down ingredients and instructions. Would it be too much trouble to have a printable version? This is my biggest frustration with FOOD52, even when printable versions are available they are never on one page and often contain ad pictures.
Author Comment
Caroline L. June 19, 2017
Hi Nancy! You can indeed print the recipe. Follow the link to the recipe at the bottom of this post (or right here: and hit the button that looks a little printer just to the right of the red heart button and the save button. I hope this helps!
Melissa H. June 17, 2017
I love it when I get a free email letting me know about a free recipe I can try at my convenience to use up the last bit of yogurt in my fridge that I was wondering what to do with before it goes bad. Then when the recipe isn't correctly or conveniently posted lots of other people complain and get all hot and bothered about it meaning I don't have to, so before I know it there is a correction and I really did get a recipe for all my troubles (ahem, none, because literally I did nothing but patiently click links to get a free recipe). Things have a way of working out in the end, I look forward to making some biscuits tomorrow! BTW Siggi's is the only brand of yogurt my husband will eat, every single day for breakfast, for life, he swears.
CherieA June 17, 2017
Maybe just me, I hate having to watch a video. Just give the recipe with bake temp. and time and the ingredients with brief instruct. It's so annoying. Then if others wish to watch the video they can or opt out but still have all the necessary info. Thanks.
Margey D. June 18, 2017
It's a cute video tho. Making these tomorrow.
Alex T. June 17, 2017
This biscuits sound easy and yummy to make, and sounds good with my tea.
Margey D. June 17, 2017
Oddly enough, I just read yogurt has acid in it. However, this recipe where it's posted by the original author, also says powder. All the comments from people who made them seem to have used the powder and been happy. I think I'm being a little OCD with my answer, so I'll leave now.
Sarah J. June 17, 2017
Both work, actually! But I mispoke in the video, yes! Here's the full recipe:
Patti June 18, 2017
Sarah Jampel: Why can't the recipe be copied and pasted?
Sarah J. June 18, 2017
Here it is:

Makes 5 extra-large biscuits, 10 small biscuits

2 cups flour (all-purpose)
1 tablespoon baking powder
1 teaspoon salt
1/2 cup plain yogurt (non-fat, full-fat all work nicely)
1/2 cup milk (any type)

Preheat your oven to 375. In a medium bowl, sift together the flour, baking powder, and salt. If you're using cheese, spices, herbs, or other add-ins, mix them in now. Add the yogurt and milk bit by bit and mix gently until incorporated. You want to use a mixing technique that is similar to cutting in butter (the idea is to keep the dough crumbly, so your aim is not to make it one homogenous ball). Turn the dough out onto a floured surface and gently knead it together. Do not overwork the dough! The best way is to fold it over and over onto itself and press down to work it together (like you would making puff pastry). Roll it into a flattened disc, about 2 inches high (you can size them to your liking -- I prefer higher, fluffier biscuits). Using a biscuit cutter, punch out rounds until you have no dough left. Place them on a parchment lined baking sheet. Sprinkle biscuits with coarse or flaky salt and bake for 12-15 minutes (start checking at 10 minutes). Take them out when they are just barely golden brown.
Margey D. June 17, 2017
Hint- baking soda needs an acid, powder already has it. If there's no acid in recipe, use powder.
Shari D. June 17, 2017
That is a helpful tip! Thanks so much!
Margey D. June 17, 2017
Lorelle S. June 17, 2017
Sarah says add baking soda, but recipe says baking powder...which is it?
Sarah J. June 17, 2017
It should be powder! Sorry about that!
Patti June 17, 2017
There is a link to the recipe in the narrative above: where it says "ace recipe" by Posie Harwood.
What an adorable pair of bakers! Recipe is intriguing enough for this 'biscuit gal' to give it a try.
Bonnie S. June 17, 2017
Checking out the comments on here, there is a lot of negative people on here, and they probably wouldn't make it to begin with. So, Siggi, just overlook them bad attitudes, bad somehow spread better than good! You guys did a remarkable job! Thank you again....
lydia.sugarman June 17, 2017
Just because someone has a criticism doesn't make them negative people or mean we have bad attitudes. Making the additional assumption that they/we wouldn't make the recipe anyway is faulty logic. We're annoyed because we're looking for the recipe to make the biscuits and they make it unnecessarily difficult. Generalizations are nearly always dangerous and invalid.
Bonnie S. June 17, 2017
I watched it one time, enjoyed the recipe. I will make it! Ty both, you did an excellent job, and how pretty!!! 😋🤗
cwmartin June 17, 2017
I don't watch videos for recipes. Thought there would be a print version listed. I'm a southerner and yougurt is very similar to buttermilk...but biscuits take fat. Was just curious because l buy lots of plain yogurt
lydia.sugarman June 17, 2017
Hi, 'plain" simply refers to the flavor, not the fat content. There are plenty of full fat yogurts in the dairy case. Trader Joe's even has a Cream Line yogurt that has a layer of full-fat cream on top to be stirred in to combine. So, just look for something that isn't labeled low-fat or fat-free.
Debra G. June 17, 2017
Could someone from Food 52 just list the recipe with the correct ingredients. Then we can stop this thread! Thank you
Sarah J. June 17, 2017
Hi there, Debra! Here is the recipe:
MMM June 17, 2017
Different recipe!
Both might be good but the ingredients are different, the amounts are different and the baking temp and time are different.
I'm bored with this.