Southern Buttery Yogurt Biscuits
Try this lighter take on a homemade southern biscuit recipe. This yogurt biscuit recipe contains less fat and replaces some milk with plain Greek yogurt. You can even replace the milk with water! Add optional mix-ins for added flavor.
Servings: 20 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
Serving Suggestions:
These buttery, tangy biscuits are wonderful hot by themselves, or with a pat of butter or jam. They would be great with gravy, chocolate gravy, a sausage patty, a ham steak, or hashbrowns sandwiched in the middle. Eat them as you would any other biscuit.
Storage Suggestions:
Place cooled biscuits in a sealed bag or container and store at room temperature for up to 3 days. For longer, fresher tasting storage, place cooled biscuits in a sealed bag or container and freeze for up to 3 months. From frozen, remove desired number of biscuits and heat in the microwave 30-45 seconds or until heated through.