Simple Greek Yogurt Breakfast Biscuits Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
