Greek Yogurt Biscutss

Jan 25, 2022
Robin Domingues

  • Prep Time10 Minutes + 20 Minute Chill in Refrigerator
  • Cook Time18-22 Minutes
  • Total Time52 Minutes

So this happened...

These biscuits were born because I was trying to make scones out of my pizza dough recipe. And oops these biscuits were born. The biscuits turned out amazing, even thought they weren't scones material. Although these are made with all purpose flour, they do not have heavy cream nor a pound of butter. These are also time friendly- meaning they take less then an hour to make start to finish, which isn't that long considering they're a biscuit.


Greek Yogurt Biscuits

Ingredients to Make Greek Yogurt Biscuits: 2 1/2 cups of all purpose flour 2 1/2 tbsp baking powder 2 tbsp sugar 1/2 tsp salt 1 egg 1 cup Fage yogurt- you want a thick, plain yogurt 1/2 cup shredded butter- I have not tried this recipe with light butter— only full fat. How to Make Greek Yogurt Biscuits: In a large bowl mix dry ingredients together. Add the yogurt and mix until forms clumps (at this point there is still more dry ingredients then wet, so there will be more flour present). Add 1 egg and combine gently. Shred butter into the flour mixture. With your hands gently mix until it forms into a dough. Press the dough out onto the counter top. The dough should be thick in depth, but not to thick (sorry not sure how else to describe that). I would say about 18 inches by 12 inches. (I got 12 biscuits using a cup to measure each one, and reusing the dough until I could form one more biscuit). With that said take cookie cutter or the rim of a basic cup and cut into 12 biscuits. Line a baking sheet with parchment paper, spray the top with pam cooking spray. Once all the biscuits are cut out. Add to the baking sheet then put in the freezer for 15-20 minutes. While the biscuits are in freezer, preheat oven to 350 degrees. Once the biscuits have chilled for 15-20 minutes, put into the preheated oven for 18-22 minutes. Enjoy with some jam, butter, cream cheese— oh so good!

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