Easy Yogurt Biscuits

4.60 from 10 votes

No buttermilk? No problem! These Easy Yogurt Biscuits bake up tall and flaky and perfectly moist, without buttermilk! Now there’s no reason not to make biscuits all the time!

Prep Time10

Cook Time12

Chill time15

Total Time37

Course: Bread, Breakfast, Brunch, Dinner

Cuisine: American

Servings: biscuits

Calories: 243kcal

Author: Cynthia Christensen

Equipment

Ingredients

Biscuits

2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons sugar
¼ teaspoon baking soda
1 teaspoon kosher salt
8 tablespoons butter cold and cut in cubes
1 cup plain yogurt cold
1 to 2 tablespoons milk optional, if needed

Egg wash

1 large egg
1 tablespoon water

US Customary - Metric

Instructions

Preheat oven to 450°F. Line a large sheet pan with parchment paper or foil and set aside.  
 In a mixing bowl, whisk together flour, baking powder, sugar, baking soda, and salt.
Toss cold butter cubes into the dry ingredients and, using a pastry cutter or your fingers, rub in the cold butter until you have a mixture of flat pieces and crumbly, pea sized bits of butter mixed into flour that is the texture of cornmeal.
Make a well in the center of the mixture and add cold yogurt. Gently mix the yogurt and the dry ingredients together until you have a fairly uniform, loose dough. The flour won't look all mixed in and that's okay. It will come together.
If there is a lot of loose flour at the bottom of your bowl, add one tablespoon of milk and mix. If needed, you can add one more tablespoon of milk.
Dump the shaggy dough out onto a lightly floured surface. Using your hands and a bench scraper, gently bring everything together into a rough square.
With a bench scraper or knife, cut into four smaller squares. Stack the pieces of biscuit dough on top of each other. Gently press the dough down and shape into a square again. Repeat this cutting and stacking procedure 2 more times.
Pat the dough into a rectangle at least ½ inch thick. Using a biscuit cutter or cookie cutter, cut out your biscuits. Gather your scraps as you go and gently re-form them together and cut as many biscuits as you can. Place sheet pan in the freezer for 10-15 minutes while you preheat your oven.
Remove biscuits from the freezer. Brush the tops of the biscuits lightly with an egg wash made of one egg whisked with a tablespoon of water. Bake in a 450° oven for 18 to 20 minutes, or until golden brown.

Notes

Alternative food processor instructions: Place cubed butter in the freezer for 10-15 minutes while you get all your other ingredients together. Measure all of your dry ingredients into the bowl of your food processor. Pulse a few times to mix. Add chilled butter to the dry ingredients and pulse 5-6 times, or until most of the butter is in pea sized, or smaller, pieces. Pour into a mixing bowl and proceed with the rest of the instructions.

If using Greek yogurt: Mix in your Greek yogurt and if there is a lot of dry flour at the bottom of the bowl, add one tablespoon of milk (up to 2 tablespoons) at a time until it is all incorporated.

When making round biscuits: Do not twist your biscuit cutter when cutting them out! That will effectively seal the edges of the biscuits, keeping them from fully rising. Just press straight down and lift straight up.

To make square biscuits: Using your bench scraper or a knife, cut into square biscuits and place each piece on your parchment lined baking sheet. Place in freezer while you preheat the oven.

Nutrition