Tender, flaky yogurt biscuits are my favorite last-minute bread: cold butter and cold yogurt cut into flour and baked in about twenty-five minutes, tangy and layered all at once. The yogurt does what buttermilk does, with a little extra tenderness.
Forget everything you thought you knew about biscuit-making! My secret weapon for the most unbelievably tender, flaky, and tangy biscuits isn’t some complicated technique—it’s a simple tub of yogurt. These biscuits are ridiculously easy, come together in under 30 minutes, and bake up into golden, buttery clouds of perfection. Whether you slather them with butter and jam or serve them alongside a hearty soup, this will be your new go-to recipe. Let’s get baking!
Ingredients
• 2 cups / 250g (8.8 oz) all-purpose or cake flour, plus more for dusting
• 1 scant teaspoon / 5g (0.18 oz) salt
• 1 tablespoon / 12g (0.42 oz) baking powder
• 1 teaspoon / 5g (0.18 oz) baking soda
• 2 to 5 tablespoons / 28g (0.99 oz) to 70g (2.47 oz) cold unsalted butter, cut into small cubes
• 7/8 cup / 210ml plain yogurt or buttermilk, cold
Instructions
1. Preheat your oven to 450°F / 230°C. Leave your baking sheet ungreased.
2. In a large bowl or a food processor, whisk together the flour, salt, baking powder, and baking soda.
3. Add the cold, cubed butter. If using a food processor, pulse a few times until the mixture resembles coarse crumbs. If by hand, use your fingertips or a pastry blender to quickly rub the butter into the flour until it’s fully incorporated.
4. Pour in the cold yogurt or buttermilk and stir with a large spoon just until a shaggy dough ball forms. Do not overmix.
5. Turn the dough out onto a lightly floured surface. Gently knead it about 10 times—no more! The dough should be soft and slightly sticky.
6. Pat the dough out to a 3/4-inch thickness. Using a 2-inch biscuit cutter or the rim of a glass, cut out rounds. Place them on the ungreased baking sheet. Gently gather the scraps, re-pat, and cut more biscuits.
7. Bake for 7 to 9 minutes, or until the tops are a beautiful golden brown.
8. For the best texture and flavor, serve warm, ideally within 15 minutes of baking.
Nutritional Information
• Serving Size: 1 biscuit
• Calories: 150 kcal
• Carbohydrates: 20g
• Protein: 4g
• Fat: 6g
• Sodium: 450mg
• Disclaimer: is an estimate and may vary based on used.
Pro Tips
• for Perfect Biscuits
• Use ice-cold butter and yogurt. This creates steam pockets in the oven, resulting in maximum flakiness.
• Do not overwork the dough. Knead just enough to bring it together. Over-kneading develops gluten and leads to tough, dense biscuits.
• When cutting, press the biscuit cutter straight down and pull straight up. Twisting the cutter seals the edges and prevents a tall rise.
• For an extra-soft, cake-like crumb, substitute the all-purpose flour with cake flour.
FAQ
Q: Can I make these yogurt biscuits vegan
A: Yes, you can easily adapt this recipe to be vegan. Use a high-quality, firm plant-based butter substitute, making sure it’s very cold. For the yogurt, choose a plain, unsweetened plant-based yogurt like soy, almond, or coconut. The results will be just as delicious and flaky.
Q: What kind of yogurt is best for these vegetarian biscuits
A: Full-fat plain dairy yogurt provides the best richness and tender texture. Greek yogurt also works, but since it’s thicker, you may need to add a splash of milk or water to get the right consistency. For a dairy-free version, any plain, unsweetened plant-based yogurt is a great substitute.
Q: What vegetarian meals go well with these biscuits
A: These biscuits are incredibly versatile for any vegetarian meal. Serve them for breakfast with jam and a tofu scramble, alongside a hearty vegetarian lentil soup or creamy tomato soup for lunch, or as a side for a vegetarian chili or mushroom gravy for dinner.
Q: How should I store leftover biscuits
A: For the best texture, store leftover biscuits in an airtight container at room temperature for up to 2 days. To bring back their fresh-baked warmth and softness, reheat them in an oven or toaster oven at 350°F (175°C) for 3-5 minutes.
More Recipes You’ll Love
- Spicy Kimchi, Avocado, and Mango Sushi Rolls
- Gooey Two-Cheese Stuffed Bread Loaf
- 30-Minute Veggie Pizza with Roasted Peppers
Tender and Flaky Yogurt Biscuits
Ingredients
Method
- Preheat your oven to 450°F / 230°C. Leave your baking sheet ungreased.
- In a large bowl or a food processor, whisk together the flour, salt, baking powder, and baking soda.
- Add the cold, cubed butter. If using a food processor, pulse a few times until the mixture resembles coarse crumbs. If by hand, use your fingertips or a pastry blender to quickly rub the butter into the flour until it's fully incorporated.
- Pour in the cold yogurt or buttermilk and stir with a large spoon just until a shaggy dough ball forms.
- Do not overmix.
- Turn the dough out onto a lightly floured surface. Gently knead it about 10 times—no more! The dough should be soft and slightly sticky.
- Pat the dough out to a 3/4-inch thickness.
- Using a 2-inch biscuit cutter or the rim of a glass, cut out rounds.
- Place them on the ungreased baking sheet. Gently gather the scraps, re-pat, and cut more biscuits.
- Bake for 7 to 9 minutes, or until the tops are a beautiful golden brown.
- For the best texture and flavor, serve warm, ideally within 15 minutes of baking.
- Do not overwork the dough.
- Knead just enough to bring it together. Over-kneading develops gluten and leads to tough, dense biscuits.
- When cutting, press the biscuit cutter straight down and pull straight up. Twisting the cutter seals the edges and prevents a tall rise.
