Grains

Yogurt Biscuits

September 23, 2014
8 Ratings
Photo by James Ransom
Author Notes

Truly these are a "not recipe" -- but you can follow this ratio to make them in just 20 minutes flat, tops. —Posie (Harwood) Brien

  • Makes 5 extra-large biscuits, 10 small biscuits
Ingredients
  • 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)
In This Recipe
Directions
  1. Preheat your oven to 375.
  2. 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.
  3. 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).
  4. 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).
  5. Using a biscuit cutter, punch out rounds until you have no dough left. Place them on a parchment lined baking sheet.
  6. 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.

See what other Food52ers are saying.

  • Susan Lopez
    Susan Lopez
  • Julie Mae Lucas
    Julie Mae Lucas
  • Jade DaRu
    Jade DaRu
  • Posie (Harwood) Brien
    Posie (Harwood) Brien

13 Reviews

Susan L. October 10, 2020
Just made these for dinner and they were great! I didn't have any butter so I was looking for a good recipe to use what I had on hand. I added some grated cheese to the flour and subbed cream for the milk (I thought it might be a bit tastier with some fat). I used a knife to cut in rectangles. They rose beautifully, so 1 tbs of baking powder was fine.
 
Julie M. July 8, 2017
I made these with almond flour and almond milk. Not bad!!
 
Heather June 27, 2017
Would buttermilk or heavy cream work for this or should it be just regular milk?
 
Jade D. August 6, 2017
I just made them tonight with buttermilk and Greek yogurt. Nice!
 
Mickey June 18, 2017
Made these - cannot compare with old fashioned butter biscuits. Healthy sub. Feel virtuous but not really satisfied.
 
sharon June 18, 2017
can you use a diff flour or flour sub such as spelt , buckwheat etc ?
 
Author Comment
Posie (. June 18, 2017
You definitely can but know that they will be a bit more dense. I'd recommend starting with 25% alternative flour like buckwheat and 75% all-purpose and then experimenting from there to see what ratio you like.
 
Lori June 17, 2017
Would rice milk substitute for milk work?
 
Karen May 7, 2017
Just made these! So super easy, I subbed 1 cup whole wheat flour, added some chopped fresh spinach leaves & crumbled feta, and wow they baked up so light, fluffy and moist!
 
Susan January 9, 2016
Does this really need a full tablespoon of baking powder? That seems a large amount. Thanks--eager to try
 
Ali W. November 21, 2015
Would Greek yogurt work as well, or would it make the biscuits too dense?
 
Kathy June 8, 2017
I don't think it's makes a difference
 
Allison M. June 18, 2017
Skyr is a strained yogurt, just like Greek yogurt. It should work just fine.