A homemade southern biscuit, hot out of the oven with a buttery, crispy exterior and flaky, buttery interior is my go-to homemade bread. I’ve eaten amazing homemade biscuits all my life growing up in the American southern with several southern baking grandmas. Over the years, I created my own version using a little less fat but with a flavor enhancement using Greek yogurt. I make these biscuits or variations of these biscuits about every 10 days for my husband. He really enjoys having homemade bread every day. Let’s check them out!
Southern, Buttery, & Rich yet Less…
What makes these biscuits a little different from the traditional southern version? It lies in a little less fat, specifically butter, to make them a little less heavy on the hips. This recipe also replaces some of the milk with Greek yogurt or sour cream. The combination of butter and yogurt creates a buttery, tangy flavor profile. I rarely have milk on hand, so I usually use water… yes! water! in place of milk. Yogurt mixed with water creates enough flavor to offset any lack of fat. Surprise!
Buttery Yogurt Biscuits Ingredients
These ingredients are very simple and quite standard. For this yogurt biscuit recipe, you’ll need all-purpose flour, salt, baking powder, butter, plain Greek yogurt, and milk. You can use any kind of milk including nut milk; however, I rarely have milk on hand, so I often just use water and they are still great!
Preheat Oven & Prepare Baking Sheet
Biscuits are quick to make since they don’t include yeast. Begin by preheating the oven to 450°F (232˚C). Line a large baking sheet with parchment paper.
TIP: A hot, high-heat oven ensures a crispy biscuit exterior and flaky interior. Once in the oven, the heat begins to “firm” the dough prior to complete melting the butter chunks resulting in pockets of flakiness when the butter melts.
Mix the Dry Ingredients
In a very large bowl, combine all the dry ingredients. Add 480 grams (4 cups) of all-purpose flour. If using an unsalted fat like unsalted butter or shortening, add 9 grams (1½ teaspoons) of salt. I tend to use salted butter in my recipe, so I decrease the salt to 6 grams (1 teaspoon). Add 30 grams (2 tablespoons) of baking powder. Stir until all the ingredients are dispersed.
TIP: If using a measuring cup instead of weighing the flour, remember to fluff the flour in the container, then scoop out the flour using a spoon into the measuring cup, and use a knife to scrape or level off the flour in the measuring cup.
Cut in the Fat
Many southern biscuit recipes use shortening, but I prefer the richness of butter. You can certainly use a combination of both. Adding both butter and shortening will provide the best of both worlds (tenderness from the shortening and richness from the butter). In this recipe, I tend to use all butter because I always have butter on hand. So, add 113 grams (1 stick) of diced COLD butter (unsalted or salted). Use a pastry cutter, knives, forks, or your fingers to cut the butter into small pieces about the size of petite peas.
TIP: You could mix the ingredients in a food processor. Simply blend just until the butter is cut into small pieces.
Optional Mix-ins…
At this point, stir any optional mix-ins into the flour and butter mixture. For savory biscuits, stir in 1 cup of grated cheese and/or a ¼ cup freshly chopped chives (or 1 tablespoon of dried chives). For a sweet version, stir in 1 cup of chocolate chips. You can have fun with mix-ins including herbs, chopped nuts, chopped dried fruit, fresh chopped fruit, and chopped candy bars; there are no rules!
Combine the Wet Ingredients
In a 2-cup measuring cup, add 255 grams (1 cup) of plain Greek yogurt or sour cream. This recipe used non-fat yogurt for a lighter version, but I have used full-fat Greek yogurt and sour cream. Use what you have. Pour in 230 milliliters (~1 cup) of any milk or water. Yes, I often use water because yogurt or sour cream automatically adds richness and flavor. However, whole milk adds an increased level of richness, so when I have milk, I use that instead. Stir the mixture until smooth.
TIP: If you have buttermilk, you can use 472 milliliters (2 cups) in place of the yogurt and milk or water combination.
Mix Wet & Dry Ingredients
Make a well in the center of the flour mixture to hold the liquid ingredients. Pour in the yogurt mixture. Stir until all ingredients are moistened.
2 Simple Methods for Dividing Dough into Biscuits
Depending on how much time you have or what you feel like doing, there are 2 methods for dividing the dough into biscuits. You can make quick drop biscuits or use a traditional biscuit cutter. Both are in the following description and demonstrations.
To Make Quick Drop Biscuits…
Simply scoop out about ¼ cup of dough. You can eyeball the amount just using a spoon. Why not “grab” about a ¼ cup of dough with your hand? Or you can use a measuring cup to divide the dough into equal-sized biscuits (see example below). Then, place (drop) scooped-out dough onto the prepared baking sheet. You don’t even need to shape them! The biscuits should almost touch.
To Make the Traditional Cut-Out Biscuits…
Flatten Dough into 1-Inch-Thick Circle
Add flour to a work surface. Scoop the dough out onto the work surface. Lightly knead the dough a few times adding flour as necessary to ensure the dough is a cohesive unit. Flatten the dough out into a 1-inch-thick circle.
Cut out the Dough into Biscuit Rounds
Use a 2 ½ -inch biscuit/cookie cutter or small drinking glass (anything round). Cut out large rounds using the cutter. Place each biscuit round on the prepared baking sheet almost touching the other biscuit rounds. For any leftover dough scraps, reshape the scraps into a disk about an inch thick and continue cutting out rounds until all dough is used. You should get 20-22 medium-sized biscuits out of this recipe.
Bake the Buttery Yogurt Biscuits
Regardless of the shaping method (whether quick drop biscuits or traditional cut-out biscuits), once all biscuits are on the baking sheet, place them in the preheated oven and bake for 20-25 minutes or until golden brown.
Baked Buttery Yogurt Biscuits: Hot, Crispy Exterior with a Flaky Soft Interior
Notice how the caramelized butter on the exterior creates a crispy layer. Once the biscuits cool, however, the crunchy texture softens. They tear or cut like a traditional southern homemade biscuit. You can spot the layers as a result from a hot oven and chunks of butter. The last image is of both methods of biscuit shaping; the drop biscuit has a lumpy top while the traditional cut-out method has a smooth, flat top with even thickness.
Serving Suggestions
These buttery, tangy biscuits are wonderful hot by themselves, or with a pat of butter or jam. They would be great with brown gravy, chocolate grave, a sausage patty, a small ham steak, or hashbrowns sandwiched in the middle. Eat them as you would any other biscuit.
Storage Suggestions
Store these biscuits at room temperature for up to 3 days. For longer storage, as soon as they cool, place them in a freezer bag and freeze, so you have homemade biscuits every day of the week. Just heat desired amount from frozen in the microwave for 30-45 seconds and enjoy.
Buttery Yogurt Biscuits Final Thoughts
This is truly one of my regular homemade breads. These biscuits have such simple ingredients and are easy to make. I vary up the recipe depending on the ingredients in my fridge or pantry (and sometimes based on what I’m craving 😊). Making a large batch allows you to have homemade bread every day without the work (every day).
Baker’s Perspective
Homemade biscuits are easy to make particularly if you use the quick drop biscuit method for dividing. The ingredients can vary as well as the mix-ins. You can use buttermilk, yogurt, or sour cream for the acidic ingredient that produces a high-rise biscuit when combined with the baking powder. Use any level of milk fat, nut milk, or water combined with yogurt or sour cream. You can use all butter, shortening/ lard, or combination of butter and shortening/lard. Be sure to adjust (reduce) the salt if using salted butter. Add savory mix-ins like grated cheese, fresh or dried herbs, and /or bacon pieces. For a sweet version, add chocolate chips, nuts, dried fruit, or fresh chopped fruit. Endless possibilities!
Taster’s Perspective
With the decreased butter amount and the heavy dairy replaced with lighter options, this can be a bread eaten daily. They are buttery and tangy, but neither flavor is overpowering. My husband, Scott, eats these everyday as part of his breakfast. They make a great mid-morning or afternoon snack with peanut butter and jam, too. Add some Nutella and your kids (or yourself 😉) will be grateful! We enjoy these with grated cheddar cheese and chives as these additions combined with the tangy yogurt in the dough creates a baked potato -like bread. Yum! If you give these biscuits a try, please enjoy them!
Check out my YouTube video on making these biscuits. “Southern Buttery Yogurt Biscuits: Simple Ingredients & Easy to Make Everyday Bread”
Southern Buttery Yogurt Biscuits
Ingredients
- 480 g (4 cups) all-purpose flour flour fluffed, scooped, & leveled off if using a measuring cup
- 9 g (1½ tsp) salt, if using unsalted butter 6 g (1 tsp) salt, if using salted butter
- 30 g (2 tbsp) baking powder
- 113 g (4 oz / 8 tbsp / 1 stick) COLD butter (unsalted or salted) diced
- 255 g (1 cup) plain Greek yogurt or sour cream or 472 ml (2 cups) buttermilk in place of both yogurt & milk
- 230 ml (~1 cup) any milk water
Optional Mix-Ins
- 1 cup grated cheese any kind (cheddar, Monterey Jack, Gruyère, etc.)
- ¼ cup freshly chopped chives or 1 tbsp of dried chives
Instructions
- Preheat oven 450˚F (232˚C). Line a large baking sheet with parchment paper.TIP: A hot oven will ensure a crispy biscuit exterior and flaky interior. The heat begins to "solidify" the dough prior to melting the butter chunks resulting in pockets of flakiness when the butter melts.
- In a large bowl, combine all dry ingredients, flour, salt, and baking powder. Stir until all ingredients are dispersed.TIP: If using a measuring cup, remember to fluff the flour in the container, then scoop out the flour using a spoon into the measuring cup, and use a knife to scrape or level off the flour above the measuring cup.
- Use a pastry cutter, knives, forks, or your fingers to cut in the butter into small pieces about the size of peas.TIP: You could also use a food processor blending just until the butter is cut into small pieces.
- Stir any optional mix-ins into the flour and butter mixture.
- In a 2-cup measuring cup, combine yogurt and milk/water stirring until the mixture is smooth.TIP: If you have buttermilk, use 472 ml (2 cups) in place of the yogurt and milk/water combination.
- Make a well in the center of the flour mixture and pour in the yogurt mixture. Stir until all ingredients are just moistened. Follow one of two methods below for either drop biscuits or the traditional cut-out method.
- Regardless of the method, once all biscuits are on the baking sheet. Place them in the preheated oven and bake for 20-25 minutes or until golden brown.
- Remove from oven and enjoy while hot with a pat of butter.
Quick Drop Biscuit Method:
- Simply scoop out about ¼ cup of dough and drop onto the prepared baking sheet. The biscuits should almost touch.TIP: Use a spoon, grab a handful, or use a measuring cup to scoop out dough.
Traditional Biscuit Cutter Method:
- Scoop the dough out onto a floured work surface. Lightly knead the dough into a large disk adding flour as necessary.
- Flatten the dough out with your hands into a 1-inch-thick circle.
- Use a 2 ½ -inch biscuit/cookie cutter or small drinking glass (anything round). Cut out large rounds using the cutter.TIP: Reshape dough scrapes back into a disk and continue cutting out rounds until all dough is used.
- Place each biscuit round on the prepared baking sheet almost touching the other biscuit rounds.
Video
Notes
You might be interested in these other roll- or bun-type breads.
Super Easy Everyday Yeast Rolls: No Knead & Egg Free
Sour Cream Pocketbook Yeast Rolls
The Berry Rolls: My Grandmother’s Yeast Roll Recipe
Colombian Pandebono GF Cheese Rolls
Hamburger, Hot Dog, & Hoagie Buns
Thanks for reading! If you enjoyed this post, please share it. Check out my YouTube Channel as well to see videos of kitchen tips, blog bakes, and dishes. Until next time, go bake the world!