These Greek yogurt biscuits are a lighter take on classic buttermilk biscuits, but they still come out soft, buttery, and satisfying. The recipe uses only a few simple ingredients, takes about 10 minutes to prepare, and bakes into golden biscuits that work well for breakfast sandwiches, meal prep, or a quick side dish.
Because Greek yogurt adds moisture and structure, the biscuits stay tender without needing as much butter as a traditional recipe. Each biscuit is made with a straightforward dough, cut into squares for convenience, and baked until lightly browned on top and golden around the edges.
How to Make Greek Yogurt Biscuits
The process is simple: combine the dry ingredients, cut in the butter, mix in Greek yogurt, shape the dough, slice it into biscuits, and bake. The most important thing is not to overwork the dough. A slightly shaggy mixture is exactly what you want before shaping.
Step 1: Combine the Dry Ingredients
Add all-purpose flour, baking powder, kosher salt, and a granulated sugar substitute to a large mixing bowl. Stir everything together before adding the wet ingredients.
Pay close attention to the type of salt and baking powder you use. Kosher salt and table salt are not equal by volume, so if you swap kosher salt for table salt, use less. The baking powder is also important because it helps the biscuits rise and gives them a lighter texture.
Can You Use Almond Flour or Gluten-Free Flour?
This recipe is designed for all-purpose flour. Some readers have had mixed results with a 1:1 gluten-free flour blend, but almond flour and other flour swaps are less reliable because they change the structure of the dough. For the best texture, all-purpose flour is the safest choice.
Is the Sugar Substitute Necessary?
Yes, it helps with both flavor and texture. A small amount of sugar or sugar substitute helps keep the dough tender by limiting gluten development. Use a granulated sweetener that measures 1:1 like regular sugar. If you do not have one, regular granulated sugar will also work.
Step 2: Cut the Butter Into the Flour Mixture
Add the light butter to the bowl and use a fork, pastry cutter, stand mixer, or food processor to work it into the dry ingredients. The goal is to create small pieces of butter throughout the flour, not a smooth paste.
Do not overmix at this stage. Small pieces of butter help create a better biscuit texture once the dough bakes.
Can You Use Regular Butter?
Yes. Regular butter can be used instead of light butter. The biscuits will be richer, but the nutrition will change. Light butter keeps the recipe lower in fat while still giving the biscuits a buttery flavor.
Step 3: Add the Greek Yogurt
Add the fat-free Greek yogurt and stir just until the mixture starts forming large clumps. Some loose flour should still remain in the bowl.
This is one of the most important parts of the recipe. If you mix until the dough is completely smooth in the bowl, the biscuits may turn out tougher. If using a food processor, a few short pulses are enough. If using a stand mixer, mix only briefly on low speed.
Step 4: Shape the Dough by Hand
Transfer the dough and any remaining dry ingredients to a flat surface. Use your hands to gently bring everything together.
The dough may look dry at first, but keep folding and pressing it lightly until the flour is absorbed. Avoid kneading it aggressively. You only want the dough to hold together.
Use the dough itself to pick up any dry bits from the work surface. Once the mixture comes together, it is ready to shape.
Step 5: Press and Cut the Biscuits
Press the dough into a rectangle, about 1/2 to 3/4 inch thick. Cut it into 6 equal square pieces.
Square biscuits are practical because they save time and prevent extra handling. With round biscuits, you usually need to gather scraps and cut again, which can make the dough tougher. Squares keep the process quick and simple.
If you prefer round biscuits, you can still use a biscuit cutter. Just handle the leftover dough as little as possible.
Step 6: Brush the Tops Before Baking
This step is optional, but it gives the biscuits a more golden finish. You can brush the tops with egg yolk, liquid egg whites, skim milk, or a small mixture of light butter and honey.
Without a wash, the biscuits will still taste good, but they may look paler after baking.
Step 7: Bake Until Golden
Place the biscuits on a prepared baking sheet and bake at 375°F until they rise and turn golden on top and around the edges.
The biscuits should be firm enough to lift easily from the pan, with lightly browned bottoms. Avoid baking them too long, since overbaking can dry them out.
Can You Make These Biscuits in an Air Fryer?
Yes, the biscuits can likely be cooked in an air fryer, but you may need to make a smaller batch depending on the size of your basket. A similar version cooks well at 375°F for about 15 minutes.
If you are using a compact air fryer basket, you may only be able to fit 4 biscuits at once. Cook in batches if needed, and check for a golden top and fully baked center before serving.
Serving and Meal Prep Ideas
These biscuits are great with eggs, egg whites, breakfast sausage, bacon, cheese, or a simple spread of butter and jam. They also work well for make-ahead breakfast sandwiches.
For an easy freezer option, bake egg whites in a small dish, cut them into squares, and layer them with your preferred breakfast meat and cheese. Add the filling to the biscuits, wrap each one tightly, and freeze for later.
To reheat a frozen biscuit sandwich, unwrap it and warm it until heated through. A paper towel can help absorb extra moisture while reheating.
Greek Yogurt Biscuit Recipe
This recipe makes 6 biscuits. The biscuits are simple, lightly buttery, and made with significantly less fat than traditional buttermilk biscuits.
Ingredients
1 1/2 cups all-purpose flour, about 180g
2 tablespoons granulated sugar substitute, about 24g
1/2 tablespoon baking powder
1/2 teaspoon kosher salt, or 1/4 teaspoon table salt
3/4 cup fat-free Greek yogurt, about 170g
2 tablespoons light butter, about 28g
1 egg yolk, for brushing the tops
Instructions
Preheat the oven to 375°F and lightly coat a baking sheet with cooking spray.
In a large bowl, mix the flour, sugar substitute, baking powder, and salt.
Cut the light butter into the dry ingredients with a fork or pastry cutter.
Add the Greek yogurt and stir until a rough dough begins to form. Do not overmix; a little dry flour should remain.
Transfer the dough to a flat surface and gently work it together with your hands until no loose crumbs remain.
Press the dough into a rectangle and cut it into 6 pieces.
Brush the tops with egg yolk or another wash option.
Bake for 25 to 30 minutes, or until the biscuits have risen and the tops are golden brown.
Recipe Notes
A 1:1 granulated sugar substitute works best. Regular sugar can also be used.
Light butter keeps the biscuits lower in fat, but regular butter can be substituted.
Instead of egg yolk, you can brush the tops with liquid egg whites, skim milk, or a small mix of light butter and honey.
For a slightly fluffier and richer version, use 1/4 cup light butter and reduce the Greek yogurt to 2/3 cup.
Nutrition Information
Approximate nutrition per biscuit: 150 calories, 23g carbohydrates, 6g protein, and 3g fat. Nutrition may vary depending on the exact ingredients and topping wash used.
Final Thoughts
Greek yogurt biscuits are a practical option when you want homemade biscuits with a lighter ingredient list and a simple method. The dough comes together quickly, the square shape keeps prep easy, and the finished biscuits can be served fresh, air fried in smaller batches, or frozen for breakfast sandwiches later.
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