Homemade Yogurt Biscuits
Our best homemade yogurt biscuits are light and flaky, made with Greek yogurt to keep them moist and a little whole wheat flour for depth. They’re crowd pleasers!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 16 1x
- Category: Side
- Method: Baked
- Cuisine: British
Ingredients
Scale
- 2 ¼ cups all-purpose flour
- ¾ cup whole wheat flour
- 1 tablespoon baking powder
- ¾ teaspoon baking soda
- 1 teaspoon kosher salt
- 8 tablespoons cold, unsalted butter (frozen for 1 hour if possible)
- ½ cup Greek yogurt
- 1 ¼ cup milk
- Chia cranberry jam, to serve
Instructions
- Freeze the butter for about 1 hour (optional, but makes for easy incorporation into the dough).
- Preheat oven to 450°F.
- In a bowl, combine 2 ¼ cups all-purpose flour, ¾ cup whole wheat flour, 1 tablespoon baking powder, ¾ teaspoon baking soda, and 1 teaspoon kosher salt.
- Grate the frozen butter (or cut refrigerated butter into small pieces), then cut it into the dough using a pastry blender until thoroughly combined. Add 1/2 cup Greek yogurt, and then stir in 1 ¼ cup milk until just combined.
- Turn the dough onto a floured surface and add a sprinkle of flour until just barely sticky. Gently roll out the dough to ½-inch thick; fold the dough in half and then in half again. Roll the dough out again, and then fold the same way again to create layers. Take care not to overwork the dough. Roll it out a final time to 1/2-inch thick, then let the dough rest for 5 minutes.
- Use a biscuit cutter or cookie cutters to cut out the biscuits and place them about 1 inch apart on parchment paper on a baking sheet. Bake for 12-14 minutes, until golden.