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 all-purpose or cake flour, plus more for dusting
• 1 scant teaspoon / 5g salt
• 1 tablespoon / 12g baking powder
• 1 teaspoon / 5g baking soda
• 2 to 5 tablespoons / 28g to 70g 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.
