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No milk, no eggs, no problem. These biscuits utilize Greek yogurt for creaminess, and carbonated water or seltzer water for an added light flakiness! The result is a biscuit that melts in your mouth! Yum!

Recipe Summary

prep:
20 mins
cook:
10 mins
additional:
5 mins
total:
35 mins
Servings:
12
Yield:
12 biscuits
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.

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  • Whisk flour, sugar, baking powder, salt, and baking soda together in a bowl. Cut in butter with a knife until mixture resembles coarse crumbs.

  • Place the bowl in the freezer for 5 minutes.

  • Stir in Greek yogurt until dough is combined. Add 1/4 cup seltzer; mix until dough is smooth. Add more seltzer if dough appears dry.

  • Place dough on a floured piece of parchment paper and pat into a flat rectangle. Fold the rectangle in thirds. Rotate dough 90 degrees, gather any crumbs, and flatten into a rectangle again. Repeat folding, turning, and flattening twice more.

  • Flatten dough to 1/2-inch thickness. Cut into twelve 2 1/2-inch rounds. Transfer rounds to a baking sheet.

  • Bake in the preheated oven until golden brown, 10 to 15 minutes.

Cook's Notes:

If using unsalted butter, add 1 teaspoon salt.

If not baking all biscuits, place on parchment paper in a resealable plastic bag and freeze for up to a week. When ready to eat, bake as you would fresh biscuits.

Nutrition Facts

157 calories; protein 3.1g; carbohydrates 18.6g; fat 7.9g; cholesterol 20.3mg; sodium 262.9mg. Full Nutrition
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Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/04/2016
I have searched for the perfect biscuit recipe for years and this is it! The biscuits turn out as huge and light and fluffy as they look in the picture. Everyone in my family loved them and commented how good they were. I will definitely make these biscuits again! Read More
(2)
9 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/04/2016
I have searched for the perfect biscuit recipe for years and this is it! The biscuits turn out as huge and light and fluffy as they look in the picture. Everyone in my family loved them and commented how good they were. I will definitely make these biscuits again! Read More
(2)
Rating: 5 stars
10/21/2018
5 stars for sure! I have been experimenting with the right biscuit recipe for years. My search is over! These biscuits have the right flavor and moistness. I end up using about double the amount of seltzer water. Read More
(1)
Rating: 5 stars
06/22/2019
Heather Snell thank you for posting this recipe. This recipe was awesome! I did not change anything. I was unsure of finding the seltzer water. I've never looked for it. I bought the S.Pellegrino sparkling water because that is considered seltzer water. I very much appreciated the detailed instructions about folding turning and flattening. Months ago I had watched something similar done on The Great British Baking Master Class episode. I tried to find a YouTube video on that step but the biscuit videos I watched did not mention or show that step. I've never made homemade biscuits before and was thrilled with the results. Tonight I ate a half biscuit plain. (I would have eaten the other half but I also made Dark Chocolate Marbled Banana Bread with Greek Yogurt. ) The biscuit was good tasting and was not greasy. Tomorrow I will put strawberries on a biscuit. I do not think the recipe needs more or less sugar. Biscuits may be my next potluck item. They do not need to be refrigerated. I could also take butter and jam. How easy is that? Read More
(1)
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Rating: 4 stars
01/27/2019
tasty. not bad for when you don't have buttermilk. Read More
Rating: 5 stars
11/15/2020
What an awesome dinner biscuit!!! Very easy to make and a hit at the dinner table. I only got 12 biscuits out of one batch so next time I will double the recipe. Read More
Rating: 5 stars
03/25/2018
There are many variations on recipes for biscuits some use milk or cream or buttermilk this one yogurt. I made this one so I could use up a good amt of Greek yogurt I had left over and I hate to waste good food. It worked out great. I even followed the fold and turn method described here for kneading I think it made it very flaky and had many layers. I cut them out at about 3/4" thick not 1/2" thick to be sure they'd rise high. I made some that night to eat and the others I froze. A few nights later I baked them from frozen adding extra baking time. They were just as delish. Good for make ahead meals. I will cut back a bit on the sugar next time. If you want to make these for dessert as a strawberry shortcake add more sugar. But bc it's savory I thought a bit less sugar was better for my taste. All in all a great flaky biscuit. Read More
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Rating: 5 stars
08/16/2018
I loved them! Read More
Rating: 5 stars
04/03/2020
This was amazing. I substituted 1c flour with 3\4c whole wheat flour, used Splenda, and ff greek yogurt! They were amazing...even my son ate them! Read More