Simple Greek Yogurt Breakfast Biscuits Recipe

Introduction

Simple Greek Yogurt Breakfast Biscuits are a quick and easy way to enjoy fresh, homemade biscuits any day of the week. Thanks to Greek yogurt, these biscuits stay soft and moist for days and come together in under 45 minutes. Perfect for breakfast sandwiches or a buttery treat with jam.

Ingredients

• 3 1/4 cups all-purpose flour
• 3/4 tablespoon sugar
• 3 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1 cup cold butter, cubed into 1/2-inch pieces
• 1 cup plain Greek yogurt (5% fat recommended)
• 1 egg
• 3 tablespoons water
• For the glaze: 1 egg beaten with 1 teaspoon water

Instructions

1. Step 1: Preheat your oven to 400°F and line baking sheets with parchment paper. Measure all dry ingredients into a small bowl: flour, sugar, baking powder, baking soda, and salt. Keep your butter cold and cubed in the refrigerator until ready to use.
2. Step 2: In a large bowl, combine the dry ingredients. Quickly add the cold cubed butter. Using a pastry cutter, two knives, or your fingertips, cut the butter into the flour until it resembles coarse cornmeal with some pea-sized butter pieces remaining. Avoid overworking.
3. Step 3: In a separate small bowl, whisk together the Greek yogurt, egg, and water until smooth and combined.
4. Step 4: Pour the wet mixture into the dry ingredients. Stir gently with a wooden spoon or spatula until a shaggy dough forms with no dry flour visible. Turn the dough onto a lightly floured surface and knead gently 8-10 times by folding it over itself. Stop once it comes together.
5. Step 5: Press or roll the dough out to about 1 inch thick. Cut into biscuits using a cutter, knife, or glass. Place biscuits about 2 inches apart on the prepared baking sheets. Brush the tops generously with the beaten egg and water glaze.
6. Step 6: Bake in the preheated oven for 12-15 minutes, until the tops are golden brown. Start checking around 12 minutes. The exterior should be crisp and the interior fluffy.
7. Step 7: Allow biscuits to cool slightly on the baking sheet, then serve warm with butter, honey, jam, or your favorite breakfast toppings.

Tips & Variations

• Use full-fat Greek yogurt for the best moisture and richness, but 2% works well too. Avoid non-fat varieties as they may dry out the biscuits.
• Substitute sour cream or well-drained plain yogurt for Greek yogurt if needed.
• Cold butter is essential—don’t let it soften before cutting into flour for flaky layers.
• To keep biscuits tender, handle the dough gently and avoid over-kneading.
• Try brushing with milk or melted butter instead of egg wash for a different finish.
• Mix up to half the flour with whole wheat flour for a heartier biscuit, knowing they’ll be slightly denser.

Storage

Store biscuits in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days, although refrigeration may slightly affect texture. For longer storage, freeze cooled biscuits individually wrapped for up to 3 months. Reheat wrapped in foil at 350°F for about 10 minutes, or from frozen for 15-20 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Yes, you can use plain regular yogurt if you drain excess liquid first. Sour cream is also a good substitute. Greek yogurt is preferred for moisture and protein content.

How do I keep my biscuits flaky and light?

Make sure your butter is very cold and cut into small pieces. Handle the dough gently and avoid over-kneading or twisting biscuit cutters when shaping. Press straight down to help the biscuits rise evenly.

Simple Greek Yogurt Breakfast Biscuits Recipe

Print Recipe

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5 from 115 reviews

These Simple Greek Yogurt Breakfast Biscuits are a quick and easy homemade biscuit recipe that uses Greek yogurt to keep the biscuits moist and tender. Ready in under 45 minutes, they make a perfect weekday or weekend breakfast option that stays soft for days and are freezer-friendly for busy mornings.

• Author: Sophie
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 12 biscuits 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the dough:

• 3 1/4 cups King Arthur all-purpose flour
• 3/4 tbsp sugar
• 3 tsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp salt
• 1 cup cold butter, cubed into 1/2-inch pieces
• 1 cup full-fat Greek yogurt (Fage 5% preferred)
• 1 egg
• 3 tbsp water

For the glaze:

• 1 egg (beaten with 1 tsp water for egg wash)

Instructions

1. Prepare the Mise en Place and Oven: Preheat your oven to 400°F and line baking sheets with parchment paper. Measure out all dry ingredients: flour, sugar, baking powder, baking soda, and salt. Cube cold butter and keep refrigerated until ready to use to maintain cold temperature for flakiness.
2. Combine Dry Ingredients and Cut in Cold Butter: Pour dry ingredients into a large mixing bowl. Quickly add cubed butter and use a pastry cutter, two knives, or your fingertips to cut in butter until mixture resembles coarse cornmeal with some pea-sized butter pieces. Do not overwork.
3. Combine Wet Ingredients: In a separate bowl, whisk Greek yogurt, egg, and water until smooth and well combined to form the wet binder for the dough.
4. Bring Dough Together and Knead: Pour wet mixture into the flour-butter mixture and gently stir until a shaggy dough forms and no dry flour is visible. Turn dough onto a lightly floured surface and knead gently 8-10 times, just until cohesive but still rustic with visible butter pieces. Avoid overworking.
5. Shape and Prepare for Baking: Roll or gently press dough to about 1 inch thick on a floured surface. Cut into desired shapes and place biscuits about 2 inches apart on the prepared baking sheet. Brush tops with egg wash made from beaten egg and water for a golden finish.
6. Bake Until Golden: Bake in the preheated oven for 12-15 minutes or until tops are deep golden brown. Baking times may vary depending on biscuit size and oven.
7. Serve: Let biscuits cool slightly on baking sheet, then serve warm with butter, honey, jam, or desired breakfast toppings.

Notes

• Use full-fat Greek yogurt for best texture and moisture; 2% yogurt also works but avoid non-fat as it can dry the biscuits.
• Cold butter is essential to create flaky biscuit layers; do not let butter soften before mixing.
• Avoid overworking the dough to prevent tough biscuits.
• Press biscuit cutter straight down without twisting to allow proper rising.
• Egg wash creates a beautiful golden top but can be substituted with milk or melted butter.
• Biscuits can be stored at room temperature for 2 days or refrigerated up to 5 days.
• Freeze cooled biscuits wrapped individually for up to 3 months; bake straight from frozen adding extra time.
• Warm biscuits in a 350°F oven wrapped in foil for 10 minutes or 15-20 minutes if frozen.

Keywords: Greek yogurt biscuits, breakfast biscuits, easy biscuits, homemade biscuits, quick breakfast, flaky biscuits, moist biscuits, freezer-friendly biscuits