Greek yogurt biscuits are an excellent, healthier alternative to sour cream biscuits. They are wonderfully crisp on the outside, tender and fluffy on the inside.
Instead of sour cream biscuits, I like to make Greek yogurt biscuits.
I used to struggle with making fluffy biscuits, until I discovered Greek yogurt biscuits. They are much easier to make than traditional biscuits, and they come out just as good – crisp on the outside, wonderfully tender on the inside.
At under 100 calories per biscuit, you can have a few! And despite being very low in fat and calories, these Greek yogurt biscuits are super tender and fluffy. Try them with sweet butter, honey or jam.
- 2 cups all-purpose flour
- 2 teaspoons sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup plain, low-fat Greek yogurt
- ½ cup reduced-fat milk
- Preheat oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder and salt. Add the yogurt and ¼ cup of the milk and stir with a wooden spoon until dough forms. Transfer to a lightly floured counter top.
- Add up to ¼ 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.
- Knead a few times, just until dough is smooth. It will be fairly sticky.
- 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.
- Place 1-inch apart on the prepared baking sheet.
- Bake 15 minutes, until golden brown. Serve immediately, with butter, honey and jam.