Best Yogurt Biscuits Recipes

YOGURT BISCUITS

Steps:

• In a bowl, combine flour, baking powder, salt and baking soda; cut in butter until crumbly. Combine yogurt and sugar; stir into the dry ingredients just until moistened. Turn onto a floured surface; knead 4-5 times. Place on a baking sheet that has been coated with cooking spray; pat into a 6-in. x 4-in. rectangle. Cut into six square biscuits (do not separate biscuits). Brush tops with milk. Bake at 450° for 12-15 minutes or until golden. Serve warm.

CINNAMON-RAISIN YOGURT BISCUITS

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Stir white sugar and cinnamon together in a bowl. Combine half the sugar mixture, flour, baking powder, baking soda, and salt together in a separate bowl. Cut butter into flour mixture using a pastry blender until mixture resembles coarse crumbs. Make a well in the center of the crumbly mixture; add yogurt and raisins to the well. Stir just until dough clings together.
• Turn dough onto a lightly floured surface and gently knead 8 to 10 times. Roll dough into 1/2-inch thickness and cut with a 2 1/2-inch biscuit cutter. Arrange biscuits on a baking sheet; sprinkle with remaining sugar mixture.
• Bake in the preheated oven until lightly browned, 10 to 12 minutes.
• Whisk confectioners' sugar and orange juice together in a bowl until icing is smooth; drizzle over warm biscuits.

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.

AWESOME YOGURT BISCUITS

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Place the biscuit mix into a bowl and lightly stir in the yogurt just until barely combined. Mixture will seem dry. Knead to mix a few times, but don't overknead. Roll the dough out lightly onto a floured work surface about 1/2-inch thick; cut into rounds with a biscuit cutter.
• Bake in the preheated oven until lightly golden brown, about 8 minutes.

YOGURT BISCUITS

Steps:

• Preheat oven to 425 degrees F.
• Grease an 8 x 8 pan.
• Stir dry ingredients together.
• Cut in shortening (I use an electric beater and use short bursts on low for about a minute).
• Gently stir in yogurt mixture until sticky dough is formed (do not overwork dough).
• Place dough on floured surface.
• Dust top with flour and gently pat dough with hands until 1/2 in thick.
• Cut into 8-10 rounds.
• Place in pan.
• Brush with shortening.
• Bake 15 minutes.
• Turn out of pan 5 minutes after removing from over.
• Cover with tea towel and serve.

LOW FAT YOGURT BISCUITS

Steps:

• Preheat oven to 400.
• Combine all-purpose and pastry flour with baking powder and salt.
• In a separate bowl, combine yogurt and oil.
• Blend yogurt mixture into flour mixture just until the dry ingredients are moistened and it forms a dough.
• On a floured surface, pat the dough out into a circle 3/4-inch thick.
• Using a knife or a pizza cutter, cut the circle into eight wedges.
• Place wedges on an oiled baking sheet or a baking stone.
• Bake for 20 minutes or until a knife iserted in the center comes out clean.

YOGURT DROP BISCUITS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Grease a baking sheet.
• Mix flour, sugar, baking powder, and salt together in a large bowl. Add yogurt and buttermilk and mix, adding more buttermilk if needed, until batter is wet, shiny, and sticky.
• Drop 1/4 cup-sized mounds of batter onto the prepared baking sheet at 1-inch intervals.
• Bake in the preheated oven until lightly browned, 10 to 15 minutes.

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.

OATMEAL BISCUITS WITH APPLE BUTTER YOGURT

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with parchment.
• Combine the flour, oats, sugar, baking powder, baking soda, salt and cinnamon in a large bowl. With your hands, cut in the butter until the butter resembles small pebbles. Make a well in the center of the mixture and pour in the milk. Mix until a dough starts to form, then knead gently, 4 to 5 times, until smooth.
• Pat the dough out to 1-inch thick. Cut out biscuits, using a 2-inch biscuit cutter, and transfer to a baking sheet.
• Brush the biscuits with the melted butter. Transfer to the oven and bake until golden brown, 18 to 20 minutes. Remove from the oven and allow the biscuits to cool for 5 minutes.
• Meanwhile, mix together the yogurt and apple butter in a bowl.
• Top the biscuits with apple butter yogurt and chopped apples. Serve immediately.

ROSEMARY YOGURT BISCUITS

Steps:

• In a bowl, mix together the Bisquick, yogurt, and rosemary until a soft dough forms.
• Sprinkle a small amount of Bisuick on a flat surface and place dough onto it. Lightly coat top of dough with Bisuick.
• Add more Bisquick if dough is too sticky to knead.
• Knead dough five times.
• Roll dough out to less than 1/2 inch thickness. Cut circles with cutter; place on ungreased cookie sheet.
• Sprinkle tops with sugar, if desired.
• Bake at 450 degrees for 8-10 minutes.

YOGURT BISCUITS

Steps:

• 1. Preheat oven to 450 degrees. In a large bowl, whisk flour and salt together. With you fist, make a hollow in the middle of your flour and pour in the yogurt. With a spoon or fork or your hand, slowly mix the flour in the yogurt. Mix until it forms a nice dough.
• 2. Sprinkle a clean dry surface with flour and turn out the dough onto the floured surface. Sprinkle the dough with flour also. Knead and fold in half. Pat down dough until it's about 1 1/2 inch thick. Dip a two inch biscuit cutter into flour and cut out biscuits. Place on baking sheet close together. Bake for 10 to 14 minutes until light gold brown. Serve hot.

YOGURT BISCUITS

Steps:

• 1. Mix all ingredients together. Either drop the dough onto a floured surface, knead a couple times and roll it out to 3/4-1 inch thickness and cut the biscuits out, or drop by large heaps onto a cookie sheet and press out slightly to 3/4-1 inch thickness.
• 2. Bake at 375 degrees for 15-17 minutes. Enjoy!

YOGURT BISCUITS

Steps:

• 1. Preheat oven to 450F. 2. Whisk flour and salt together in a large bowl. Make a hollow in the center. Pour yogurt into center, and stir with a fork or spoon pulling flour into yogurt. Mix until dry ingredients are moistened and the dough forms. 3. Sprinkle a clean surface with flour. Turn dough out, sprinkle with flour and fold in half. Pat dough until 1/2-inch thick. Flour again if necessary and fold dough in half a second time. Pat dough into a 1/2-inch thick round. 4. Dip a 2-inch biscuit cutter into flour and cut out biscuits without twisting. 5. Place biscuits close together on a baking sheet. Bake 10 to 14 minutes, until light golden brown. Serve hot.