Best Greek Biscuits Recipes

GREEK YOGURT BISCUITS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Whisk flour, sugar, baking powder, salt, and baking soda together in a bowl. Cut in butter with a knife until mixture resembles coarse crumbs.
• Place the bowl in the freezer for 5 minutes.
• 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.
• 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.
• Flatten dough to 1/2-inch thickness. Cut into twelve 2 1/2-inch rounds. Transfer rounds to a baking sheet.
• Bake in the preheated oven until golden brown, 10 to 15 minutes.

GREEK EGG BISCUITS

Steps:

• In large mixing bowl, beat butter until light and fluffy. Add the sugar and beat for 10 minutes on medium speed. Add four of the eggs, one at a time, and beat well after each addition. Beat in the vanilla. Combine the flour, baking powder, and salt in a separate bowl. Add to the butter mixture and stir to form soft, cohesive dough. Add flour if dough is too soft to handle easily.
• Preheat oven to 350 degrees F. Grease cookie sheets
• Lightly flour a work surface. Break off 1 inch lumps of dough and roll on floured surface into ropes about 7 inches long and 1/4 inch in diameter. Cross the ends and twirl dough in a loop in the opposite direction, forming a braid. Place on cookie sheets about 1 inch apart.
• Beat remaining egg. Brush onto braids for glaze and sprinkle with sesame seeds. Bake 20 to 25 minutes. Let cool on cookie sheets for 10 minutes, then remove to racks to cool completely.

GREEK YOGURT CHEDDAR BISCUITS RECIPE - (3/5)

Steps:

• Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly spray with non-stick cooking spray. In a large bowl whisk together the flour, baking powder, baking soda, and salt. Spoon the Greek yogurt into the bowl and add the cheese but don't combine the ingredients yet -- put the bowl in the freezer. Measure your buttermilk or milk into a liquid measuring cup and whisk in the egg. Put the mixture in the fridge for a minute while you mix up the egg wash and flour the counter where you'll be working. Grab the bowl from the freezer and the milk/egg mix from the fridge. Pour the milk into the bowl and use a rubber spatula to combine everything. Add a little more flour if the dough seems too sticky. Turn the dough out onto the prepared work surface and with floured hands pat it out to about ¾" thick. Cut 16 circles using a 2-inch biscuit cutter or a floured juice glass. If you are making "regular" biscuits you can just place the dough rounds on the prepared baking sheet, about 1 1/2-inches apart. If you are making BIG FAT biscuits (as pictured; approximately 208 calories each), then you're going to stack the rounds you just cut out. There's no need to pinch the dough together or anything. Just stack two together and place them on the baking sheet about 2-inches apart. Brush the tops of the biscuits with the egg wash and then bake for 12 to 14 minutes (for "regular" biscuits you can check them at 10 minutes). Serve warm and enjoy! Notes I highly recommend making the big fat fluffy version of these biscuits. The taste is still there with the smaller version, but there's more fluffy biscuit texture with the big fat stacked version.

KOULOURAKIA KANELAS (GREEK CINNAMON BISCUITS)

Steps:

• Beat the eggs the sugar until light and fluffy, about 5-6 minutes.
• Sift flour and spices into a large bowl. Make a well in the centre and add butter and rub into flour with your hands. Add the milk, into which you've already dissolved the baking ammonia, and the egg mixture. Knead well until a soft and pliable dough forms.
• Shape the koulourakia as you wish. It is traditional to make 'S' shapes, snails and braids here. Place on a greased cookie sheet, or parchment or silpat and brush with egg-white wash.
• Bake in a preheated 350F (170C) oven for 20-25 minutes. Store in an air-tight container.

GREEK BISCUITS

Steps:

• Preheat oven to 400F; in small serving bowl, combine all ingredients except biscuits; set aside.
• Spray ten 2-inch diameter muffin pan cups with nonstick cooking spray.
• Separate each biscuit into 2 thin layers of dough and arrange 1 layer.
• in bottom of each sprayed cup, reserving remaining layers.
• Arrange 1/10 of cheese mixture over each biscuit in cup, then top each with.
• remaining biscuit layer; press around edge of each biscuit to seal.
• Bake until biscuits are golden brown, 8 to.
• 10 minutes.
• Remove biscuits to wire rack and let cool.