Greek Yogurt Biscuits


  • 2 cups all-purpose flour
  • 2 tablespoons white sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • ½ cup cold butter, cut into small cubes
  • ½ cup cold nonfat Greek yogurt
  • ¼ cup cold seltzer, or more as needed
  • Directions

  • Step 1

    Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.


  • Step 2

    Whisk flour, sugar, baking powder, salt, and baking soda together in a bowl. Cut in butter with a knife until mixture resembles coarse crumbs.

  • Step 3

    Place the bowl in the freezer for 5 minutes.

  • Step 4

    Stir in Greek yogurt until dough is combined. Add 1/4 cup seltzer; mix until dough is smooth. Add more seltzer if dough appears dry.

  • Step 5

    Place dough on a floured piece of parchment paper and pat into a flat rectangle. Fold the rectangle in thirds. Rotate dough 90 degrees, gather any crumbs, and flatten into a rectangle again. Repeat folding, turning, and flattening twice more.

  • Step 6

    Flatten dough to 1/2-inch thickness. Cut into twelve 2 1/2-inch rounds. Transfer rounds to a baking sheet.

  • Step 7

    Bake in the preheated oven until golden brown, 10 to 15 minutes.

  • Cook's Notes:

    If using unsalted butter, add 1 teaspoon salt.

    If not baking all biscuits, place on parchment paper in a resealable plastic bag and freeze for up to a week. When ready to eat, bake as you would fresh biscuits.

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