Description

These Simple Greek Yogurt Breakfast Biscuits are a quick and easy homemade biscuit recipe perfect for busy mornings or weekend treats. The addition of full-fat Greek yogurt keeps the biscuits tender, moist, and flaky, while adding a protein boost. Made with pantry staples and cold butter, these biscuits bake up golden and soft, ideal for breakfast sandwiches or alongside eggs and bacon. They are freezer-friendly and keep well for several days, making them a convenient and delicious way to start your day.

Ingredients

Scale

For the dough:

3 1/4 cups all-purpose flour (preferably King Arthur)
3/4 tablespoon sugar
3 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 cup cold butter, cubed into 1/2-inch pieces
1 cup full-fat Greek yogurt (5% fat recommended, e.g. Fage)
1 large egg
3 tablespoons water

For the glaze:

1 large egg, beaten with 1 teaspoon water (egg wash)

Instructions

Prepare the Mise en Place and Oven: Preheat your oven to 400°F (204°C). Line baking sheets with parchment paper. Measure out all dry ingredients—flour, sugar, baking powder, baking soda, and salt—into a small bowl. Cube the cold butter and keep it refrigerated until ready to use to ensure it stays cold.
Combine Dry Ingredients and Cut in Cold Butter: Pour the dry ingredients into a large mixing bowl. Quickly add the cold cubed butter. Using a pastry cutter, two knives, or your fingertips, cut the butter into the flour mixture until it resembles coarse cornmeal with some pea-sized butter pieces remaining. This should take less than 2 minutes. Stop once the texture is achieved to avoid overworking.
Combine Wet Ingredients: In a separate bowl, whisk together the Greek yogurt, egg, and water until fully combined and smooth. This mixture will bind the dough while keeping it moist.
Bring Dough Together and Knead: Pour the wet ingredients into the flour-butter mixture. Gently stir with a wooden spoon or spatula until a shaggy dough forms and no dry flour remains. Turn the dough out onto a lightly floured surface and knead gently by folding it over itself 8-10 times until it comes together as a cohesive mass. Be careful not to overwork; the dough should remain slightly rustic with visible butter pieces.
Shape and Prepare for Baking: Gently press or roll the dough to about 1-inch thickness. Use a biscuit cutter, knife, or glass rim to cut into desired biscuit shapes. Place biscuits 2 inches apart on the prepared baking sheets. Brush the tops with the egg wash for a glossy, golden finish.
Bake Until Golden: Bake in the preheated oven for 12 to 15 minutes or until the tops turn a deep golden brown and biscuits are cooked through. Avoid opening the oven during the first 10 minutes to ensure good rise.
Serve: Let biscuits cool on the baking sheet for a few minutes. Serve warm with butter, honey, jam, or use as a base for breakfast sandwiches with eggs, cheese, or meats.

Notes

Use full-fat Greek yogurt for best moisture and texture; 2% fat also works, but avoid non-fat yogurt as it makes biscuits dry.
Keep butter cold to create flaky layers; cut into the flour quickly to prevent warming.
Do not overwork the dough to avoid dense, tough biscuits—knead just until combined.
Do not twist biscuit cutter when cutting shapes to avoid sealing edges and preventing proper rising.
Biscuits can be frozen baked or unbaked for up to 3 months; reheat in a 350°F oven for best results.
For egg wash alternatives, brush with milk or melted butter if you prefer.
Substitute regular plain yogurt (drained) or sour cream if Greek yogurt is unavailable.
You may replace half the all-purpose flour with whole wheat flour for a heartier biscuit, though texture will be denser.

Prep Time: 20 minutes
Cook Time: 12-15 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Keywords: Greek yogurt biscuits, breakfast biscuits, easy biscuits, homemade biscuits, breakfast recipe, flaky biscuits, quick biscuits