Greek Yogurt Biscuits

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greek yogurt biscuits

Instead of sour cream biscuits, I like to make Greek yogurt biscuits. Despite being very low in fat, they’re tender and fluffy. Very good with just a pat of sweet butter, or a little jam.

Makes 12 biscuits
New quantity:

Total time: 30 minutes
Prep: 15 minutes
Cook: 15 minutes

2 cups all-purpose flour
2 teaspoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup plain, low-fat Greek yogurt (I use Voskos)
1/2 cup reduced-fat milk

1. Preheat oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.

2. In a large bowl, whisk together the flour, sugar, baking powder and salt. Add the yogurt and 1/4 cup of the milk and stir with a wooden spoon until dough forms. Transfer to a lightly floured counter top.

3. Add up to 1/4 cup more milk, and just until a dough forms, to the floury bits that were left in the bowl. Add this dough to the dough on the counter.

4. Knead a few times, just until dough is smooth. It will be fairly sticky.

5. Quickly, so that the baking powder won’t lose its potency, roll the dough out, using a floured rolling pin, to 1-inch thick. Cut into 3-inch rounds. I used a biscuit cutter, but a floured drinking glass is fine.

cutting Greek yogurt biscuits

6. Place 1-inch apart on the prepared baking sheet:

Greek yogurt biscuits on baking sheet

7. Bake 15 minutes, until golden brown. Serve immediately, with butter, honey and jam.

Greek yogurt biscuits

Nutrition per biscuit
Calories 98.4
Total Fat 0.8 g
Saturated Fat 0.4 g
Cholesterol 2.1 mg
Sodium 229.6 mg
Total Carbohydrate 18.1 g
Dietary Fiber 0.6 g
Sugars 2.0 g
Protein 4.4 g
Weight Watchers Points Plus: 3 points

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