These fluffy Greek yogurt biscuits are buttery, golden, and layered with flavor. No biscuit cutter required. Just mix, fold, and cut into squares for perfectly soft, flaky homemade biscuits made without buttermilk.
If you love cozy, make-ahead breakfasts, try my Greek Breakfast Egg Muffins next. They're protein-packed and just as easy to prep ahead.
I grew up in Southern California, spending my childhood days at the beach and devouring all kinds of delicious Mexican food. However, when my family moved to a small town in Oklahoma, I discovered a whole new kind of comfort food. Biscuits. Not just any biscuits, they had to come from my favorite tiny country breakfast diner right down the street from our home.
That diner really set the bar for the kind of biscuits I've loved ever since: fluffy, buttery, and so so good. After testing this biscuit recipe more times than I can count, I finally recreated that same tender, flaky texture right at home.
Ingredients You'll Need for Fluffy Biscuits
- All-purpose flour - gives the biscuits structure and softness.
- Baking powder - helps the biscuits rise tall and fluffy.
- Baking soda - works with the yogurt's acidity for extra lift.
- Salt - balances the flavor.
- Cold unsalted butter - grated into the flour for flaky layers.
- Full-fat Greek yogurt - adds tang and keeps the biscuits tender.
- Honey - To balance the saltiness.
- Egg - adds richness and helps bind the dough.
- Melted butter - for brushing on top after baking.
- Flaky salt (optional) - a light sprinkle for a savory finish.
How to Make Fluffy Greek Yogurt Biscuits
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
Add the grated butter. Cold, grated butter blends quickly and gives you those flaky layers. (Wondering if you can skip this step? You can cube the butter instead, but grating keeps it evenly distributed and prevents overmixing.)
In a separate bowl, whisk together the Greek yogurt, honey, milk, and egg until smooth.
Can I Use Low-Fat Greek Yogurt?
Full-fat yogurt is best; it gives the biscuits their tender texture and rich flavor. Low-fat versions can make the dough dry or less flavorful.
Pour the yogurt mixture into the flour mixture. Use a spatula to fold the dough together until it just starts to come together. The dough should look shaggy but hold its shape.
Turn the dough out onto a lightly floured surface. Gently pat it into a rectangle about 1 to 1¼ inches thick.
Fold one side of the dough over the middle.
Fold the other side over the top. Rotate the dough 90 degrees and gently pat it back into a rectangle. This creates layers that help the biscuits rise. Repeat the steps twice.
Refrigerate the dough for 30 minutes.
Do I need a biscuit cutter?
No! This recipe skips the cutter. Just shape the dough into a square and cut even pieces with a knife or bench scraper. This prevents wasted scraps and keeps the layers tall.
Pat the dough into a rectangle and cut it into even squares using a sharp knife or bench scraper (you can flour your tool to prevent the dough from sticking to it). Brush with milk or melted butter and sprinkle flake salt on top. Place the biscuits close together on the baking sheet so they rise higher.
Bake for 12-15 minutes, or until the tops are golden brown and the biscuits are cooked through. Brush the hot biscuits with more melted butter. Let them cool for 5 minutes before serving.
More Recipes to Enjoy
If you appreciate these biscuits, then check out my other breakfast recipes with a modern Mediterranean twist.
- Honey Apple Cinnamon Oat Muffins
- Greek Breakfast Egg Muffins
- Mediterranean Breakfast Bowl
- Savory Cheddar & Chive Greek Yogurt Biscuits
Fluffy Greek Yougurt Biscuits
- Total Time: 1 hour 5 minutes
- Yield: 9 biscuits 1x
Description
These Greek Yogurt Biscuits are soft, buttery, and perfectly fluffy every time. Made with full-fat Greek yogurt instead of buttermilk, they bake up tall and tender with rich flavor and golden, flaky layers. No biscuit cutter needed.
Ingredients
- 2 ½ cups (300 g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoons kosher salt (or 1 teaspoon fine salt)
- ¾ cup (1 ½ sticks / 170 g) cold unsalted butter, cubed
- 1 cup plain full-fat Greek yogurt
- ⅓ cup cold whole milk (add up to ½ cup if dough feels dry)
- 1 large egg
- 2 teaspoons honey
- Whole milk, for brushing before baking
- Melted butter for brushing after baking + flaky salt
Instructions
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cut in the butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized bits of butter remaining.
- In a separate bowl, whisk together the Greek yogurt, milk, egg, and honey until smooth.
- Pour the wet ingredients into the flour and butter mixture. Stir gently until the dough just comes together; it should be soft and slightly shaggy.
- Turn the dough out onto a lightly floured surface (flour your hands as needed). Gently pat it into a rectangle about 1 to 1¼ inches thick.
- Fold the right side of the dough over the middle. Fold the other side over the top. Rotate the dough 90 degrees and gently pat it back into a rectangle. This creates layers that help the biscuits rise. Repeat the steps twice.
- Cover the dough in Saran Wrap and chill for 30 minutes.
- Meanwhile, preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Grab the dough from the fridge and cut it into 9 squares using a bench scraper or sharp knife.
- Place biscuits on a baking sheet lined with parchment paper so they're just touching.
- Brush tops with milk and bake for 14-18 minutes, or until tall and golden brown.
- Remove from the oven and immediately brush with melted butter.
- Prep Time: 20 minutes (plus 30 minutes chill time)
- Cook Time: 15 minutes
- Category: Breakfast, Side Dish
- Method: Baked
- Cuisine: American
Recipe developed, photographed, written, and tested by Ashley Altan for Crave-Worthy.
Tabitha says
I’m making this for Thanksgiving! It’s such a great recipe. Thank you.
Ashley says
Glad you enjoyed the recipe, Tabitha. Happy cooking!