Greek Yogurt Biscuits are a quick, tender biscuit made with just Greek yogurt and self-rising flour. These biscuits bake fast and come out with a golden top and soft, flaky inside — perfect for busy mornings or a simple dinner side. If you like light dairy flavors, try them alongside a sweet spread or the Blueberry Greek Yogurt recipe for a fresh twist.

introduction

why make this recipe

how to make Greek Yogurt Biscuits

Ingredients :

2 cups plain Greek yogurt – like the Fage brand, 2 cups self-rising flour (unbleached), 1 teaspoon kosher salt (optional), Olive oil cooking spray or melted butter – optional for topping

Directions :

Preheat the oven to 400°F and line a small baking sheet with parchment paper. , Add the Greek yogurt and flour to a mixing bowl and mix well to combine into a chunky dough. , Turn the biscuit dough onto a well-floured surface and knead it using your hands for about 60 seconds until a smooth round ball of dough forms. , Use your hands to press the dough into a 3/4 inch thick rectangle. Fold the top half over towards the center, then fold the bottom half over towards the center so the two ends are touching but not overlapping. Turn the dough about 90 degrees and repeat the same steps. Do this one more time then use your hands to press the dough into a 3/4 inch thick rectangle. , Dip the biscuit cutter (I used a 2 and 3/4 inch size cutter) into some flour, then place it onto the dough and press to cut your biscuits. Note: do not twist the biscuit cutter or it will cause the dough to deflat. Place the cut biscuits onto the lined baking pan, and make sure they are touching. This will help them rise more as they cook. , Spray the biscuits with cooking spray or brush lightly with melted butter and sprinkle with salt if desired for extra flavor. Bake on the middle or top rack of the oven until puffed up and golden – about 17-23 minutes. Note: for hotter ovens use the middle rack for less hot ovens use the top rack. , Once the biscuits are done cooking, remove them from the oven and allow them to cool for 10-15 minutes. , Serve warm with butter or jam and enjoy!

how to serve Greek Yogurt Biscuits

how to store Greek Yogurt Biscuits

tips to make Greek Yogurt Biscuits

variation (if any)

FAQs (minimum three FAQ)

Why You’ll Love This Recipe

Quick & Easy: Mix two ingredients and bake — no rolling pin or chilling needed.
Simple Ingredients: Uses pantry staples and plain Greek yogurt for moisture and tang.
Flaky, Soft Results: The folding method creates layers without hard work.
Great for Any Meal: Serve with breakfast spreads or as a side for dinner to please guests and family.
Reliable: These biscuits rise well when baked together and taste fresh warm from the oven.

Ingredients Needed

For the biscuits:
- 2 cups plain Greek yogurt (full-fat gives the best texture; Fage-style is ideal)
- 2 cups self-rising flour (unbleached)
- 1 teaspoon kosher salt (optional, adds light seasoning)
For finishing (optional):
- Olive oil cooking spray or melted butter to brush on top
- Extra flaky salt for sprinkling

Notes: If your yogurt is very thick, stir it briefly to loosen. If your flour is not self-rising, see FAQ for a quick swap.

How to Make Greek Yogurt Biscuits

Preheat and prep: Heat the oven to 400°F (200°C). Line a small baking sheet with parchment paper so biscuits won’t stick. This helps bottoms brown evenly.
Mix dough: In a bowl, stir together the Greek yogurt and self-rising flour until you get a rough, chunky dough. Don’t overmix — you want small lumps so the biscuits stay tender.
Turn and knead briefly: Dust a work surface with flour. Turn the dough out and knead it by hand for about 60 seconds until it becomes a smooth ball. This short knead firms the dough and builds gentle layers.
Shape and fold: Press the dough into a rectangle about 3/4 inch thick. Fold the top half toward the center, then fold the bottom half up so the ends meet (do not overlap). Turn the dough 90 degrees and repeat the fold two more times, then press back to 3/4 inch thickness. Folding creates light layers for flakiness.
Cut biscuits: Flour a round cutter (about 2 3/4 inch) and press straight down into the dough. Do not twist the cutter — twisting seals the edges and can stop the rise. Place each biscuit on the lined sheet with edges touching; touching biscuits help each rise taller.
Top and bake: Lightly spray or brush the tops with olive oil or melted butter and sprinkle salt if you like. Bake on the top rack for cooler ovens or middle rack for hotter ovens, about 17–23 minutes, until puffed and golden.
Cool and serve: Let biscuits rest 10–15 minutes on the pan before serving so they set slightly. Serve warm with butter or jam.

How to Serve Greek Yogurt Biscuits

Serve warm with butter, honey, or jam for breakfast.
Pair them with soups or stews as a soft, soak-up bread. For a Greek-inspired meal, try serving these alongside Greek meatballs in lemon sauce to make a hearty plate.
For a quick snack, split and fill with sliced ham, cheese, or a spoon of Greek yogurt and herbs.

How to Store Greek Yogurt Biscuits

Room temp: Keep cooled biscuits in an airtight container for up to 2 days.
Refrigerator: Store up to 5 days if you want them chilled. Reheat before serving.
Freezer: Freeze on a tray until solid, then transfer to a freezer bag for up to 2 months. Reheat from frozen in a 350°F oven until warm.

Tips to Make Greek Yogurt Biscuits

Keep dough cool but work quickly; warm hands can make dough sticky.
Do not overmix — overworked dough makes dense biscuits.
Cutting biscuits straight down (no twist) helps them rise tall and even.
Place biscuits touching on the pan for higher, softer sides.
Use full-fat Greek yogurt for best flavor and texture.

Variation

Cheesy biscuits: Fold in 1/2 cup grated cheddar or feta for savory biscuits.
Herb biscuits: Add 1–2 tablespoons chopped fresh herbs (chives, dill, or parsley) to the dough.
Garlic butter top: Brush with garlic-melted butter after baking for a savory finish.

Helpful Notes

If you only have plain yogurt (not Greek), strain it in a cheesecloth for 30–60 minutes to remove extra liquid.
To make self-rising flour from all-purpose: per cup, add 1 1/2 teaspoons baking powder and 1/4 teaspoon salt (see FAQ for details).
Monitor baking time: ovens vary — check at 15 minutes if your oven runs hot.

Frequently Asked Questions (FAQ)

Can I use regular plain yogurt instead of Greek yogurt?

Yes. Strain regular plain yogurt over a few tablespoons in a fine-mesh sieve or cheesecloth for 30–60 minutes to thicken it. Thicker yogurt gives the best biscuit texture.

What if I don’t have self-rising flour?

Make your own: for each cup of all-purpose flour, add 1 1/2 teaspoons baking powder and 1/4 teaspoon salt. Mix well, then measure the 2 cups needed.

Can I freeze the dough or only the baked biscuits?

Freeze baked biscuits for best results. Raw dough does not freeze well because the yogurt changes texture. Freeze baked biscuits on a tray until solid, then store in a bag.

Why didn’t my biscuits rise much?

Common reasons: overmixing the dough, twisting the cutter when cutting, or using a thin yogurt. Keep mixing light, cut straight down, and use full-fat Greek yogurt.

How do I reheat frozen biscuits?

Warm frozen biscuits in a 350°F oven for 10–15 minutes, or until heated through. For a softer top, wrap in foil for the first few minutes then unwrap to brown.

Conclusion

These Greek Yogurt Biscuits are a fast, tasty bread that fits breakfasts, dinners, and snacks. They need minimal hands-on time and give a soft, layered crumb that pairs well with sweet or savory toppings. If you want to compare a similar idea with yogurt in baking, see this Greek Yogurt Biscuits Recipe for another take. If you try the recipe, please leave a comment and a star rating — and tell us what variation you made or how you served them so others can try it too!

Greek Yogurt Biscuits

Oumnia

These quick and tender Greek Yogurt Biscuits are made with just Greek yogurt and self-rising flour, resulting in a golden top and soft, flaky inside — perfect for busy mornings or as a simple dinner side.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Course Breakfast, Side Dish, Snack

Cuisine Greek

Servings 8 biscuits

Calories 150 kcal

Ingredients

For the biscuits

2 cups plain Greek yogurt Fage brand recommended
2 cups self-rising flour Use unbleached flour
1 teaspoon kosher salt Optional, adds light seasoning

For finishing (optional)

as needed Olive oil cooking spray or melted butter To brush on top
as needed Extra flaky salt For sprinkling on top

Instructions

Preparation

Preheat the oven to 400°F (200°C) and line a small baking sheet with parchment paper.
In a mixing bowl, combine the Greek yogurt and self-rising flour to form a chunky dough.
Turn the dough onto a floured surface and knead for about 60 seconds until a smooth ball of dough forms.
Flatten the dough into a 3/4 inch thick rectangle. Fold the top and bottom halves toward the center so the ends meet.
Turn the dough 90 degrees and repeat the folding process two more times, then flatten again to 3/4 inch thickness.
Use a floured biscuit cutter to cut out the biscuits without twisting the cutter.

Baking

Place the cut biscuits on the lined baking pan, ensuring they touch each other.
Lightly spray or brush the tops with olive oil or melted butter and sprinkle with salt if desired.
Bake on the middle or top rack for 17-23 minutes until puffed and golden. Adjust rack position based on your oven's heat.

Serving

Allow the biscuits to cool for 10-15 minutes before serving warm with butter or jam.

Notes

If your yogurt is thick, stir it briefly to loosen. Store cooled biscuits in an airtight container for up to 2 days or refrigerate for up to 5 days. Freezing is also an option — freeze on a tray until solid, then transfer to a freezer bag for up to 2 months.