Sometimes you want a biscuit full of buttery, flaky goodness. Other times you want a biscuit that’s equally as delicious but much healthier. That’s where these greek yogurt biscuits come in. While not flaky but more like warm fluffy clouds these biscuits are delicious and something I make regularly.
Ingridients
To make these biscuits only require a few ingredients:
Greek Yogurt
All- Purpose Flour
Salt
Baking Powder
Baking Soda
Butter Milk
Items You’ll Need
Before making these biscuits you’ll need to gather a few items:
Large Bowl
Measuring Glass
Measuring Cups
Rolling Pin
Large Spoon
Biscuit Cutter
How To Make Greek Yogurt Biscuits
To make these biscuits you start by preheating the oven to 400°F. Mix the dry ingredients in a large bowl. Add the greek yogurt and cut it into the dough with a large spoon until dough resembles torn up pieces of dough. Slowly add milk a little at a time until the dough comes together. Note you may have some milk leftover.Turn dough out onto a well-floured surface. knead the dough for a few minutes sprinkling with flour between kneading because the dough will be sticky. Once the dough is smoother form it into a ball and place it on a well-floured surface.
Flour your rolling pin and roll dough out to 1 inch in thickness. Again you may need to sprinkle more flour on the dough to prevent sticking. Using a 2 3/4 inch biscuit cutter cut dough into eight biscuits. Place them on the pan so that the biscuits are touching each other. Placing them this way will help the biscuits rise high. Bake at 400°F for 15 minutes. Gently and carefully pull finished biscuits apart and brush tops with butter. Enjoy warm or store in the refrigerator to eat a later date.
As always if you make these biscuits be sure to tag me on social media and use the hashtag #thehealthyishspork.
Add the greek yogurt and cut it into the dough with a large spoon until dough resembles torn up pieces of dough.
Slowly add milk a little at a time until the dough comes together. Note you may have some milk left over.
Turn dough out onto a well floured surface. knead for few minutes sprinkling dough with flour between kneading because dough will be sticky.
Once dough is smoothish form into a ball and place on well floured surface. Flour your rolling pin and roll dough out to 1 inch in thickness. Again you may need to sprinkle more flour on dough to prevent sticking.
Using a 2 3/4 in biscuit cutter cut dough into eight biscuits. Place them on pan so that side it touching. This will help the biscuits rise high.
Bake for 15 minutes. Gently and carefully pull finished biscuits apart and and brush tops with butter.
Enjoy warm or store in refrigerator to eat a later date.
Notes
While i prefer buttermilk i have alternatively use almond milk and it works just as well.
You can alternatively use self rising flour cup for cup in place of all purpose flour just leave out baking powder baking soda and salt since self rising flour already contains these.
I use no fat greek yogurt but the fat level doesn’t really matter any unflavored greek yogurt works for this
