Simple Greek Yogurt Breakfast Biscuits

I’ve always thought that homemade biscuits were too much work for a weekday morning. All that cutting in butter and getting the dough just right seemed like something I’d only tackle on a lazy weekend. But then I discovered that adding Greek yogurt makes the whole process easier and gives you biscuits that stay soft for days.

These breakfast biscuits come together in about thirty minutes, which is doable even on a Tuesday. The Greek yogurt keeps them moist without making the dough sticky and hard to work with. I like using the 5% fat kind because it adds just enough richness without being too heavy.

The best part? You can make a batch on Sunday and have them all week. Just warm one up, split it open, and you’ve got the perfect base for butter and jam, or a quick breakfast sandwich. My kids grab them on their way out the door, which beats a granola bar any day.

What Kind of Greek Yogurt Should I Use?

For these breakfast biscuits, full-fat Greek yogurt is your best bet since it adds richness and helps create a tender, flaky texture. That said, 2% Greek yogurt will work just fine if that’s what you have in your fridge – I’ve made these with both and they turn out great either way. Just avoid using non-fat Greek yogurt, as it can make your biscuits a bit dry and less flavorful. Make sure to use plain Greek yogurt rather than flavored varieties, and give it a quick stir before measuring to ensure it’s smooth and well-combined.

Options for Substitutions

These biscuits are pretty forgiving when it comes to swapping ingredients:

• Greek yogurt: If you’re out of Greek yogurt, regular plain yogurt works fine – just drain off any excess liquid first. Sour cream is another great option that gives you that same tangy flavor and tender texture.
• Butter: You can use cold shortening instead of butter for a more traditional biscuit texture. Some people also like using half butter and half shortening for the best of both worlds – flavor from the butter and flakiness from the shortening.
• All-purpose flour: While all-purpose flour is best for biscuits, you can substitute up to half with whole wheat flour for a heartier version. Just know they’ll be a bit denser and less fluffy.
• Baking powder and baking soda: Don’t skip or substitute these – they’re what makes your biscuits rise properly. If you’re out of baking powder, you can make your own by mixing 1 teaspoon baking soda with 2 teaspoons cream of tartar for every tablespoon needed.
• Egg: For the egg wash on top, you can brush with milk or melted butter instead. For the egg in the dough, a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) can work in a pinch.

Watch Out for These Mistakes While Baking

The biggest mistake when making biscuits is overworking the dough, which develops too much gluten and results in tough, dense biscuits instead of light and flaky ones – knead just until the dough comes together, about 5-6 times max.

Make sure your butter is cold (not softened) when you cut it into the flour, as those little butter pieces create steam pockets during baking that give you those beautiful flaky layers.

When cutting out your biscuits, press straight down without twisting the cutter, since twisting seals the edges and prevents them from rising properly.

For extra height and a golden top, brush the biscuits with egg wash right before they go in the oven, and resist the urge to open the oven door during the first 10 minutes of baking.

What to Serve With Greek Yogurt Breakfast Biscuits?

These biscuits are perfect for a weekend breakfast spread alongside scrambled eggs, crispy bacon, and fresh fruit like berries or sliced melon. I love splitting them open and slathering them with butter and jam, or even honey if you want something a little sweeter. They also work great as the base for breakfast sandwiches – just add a fried egg, some cheese, and maybe a slice of ham or sausage. If you’re keeping things simple, serve them warm with a pat of butter and your favorite coffee or orange juice on the side.

Storage Instructions

Store: These biscuits taste best when they’re fresh, but you can keep them in an airtight container at room temperature for up to 2 days. If you want them to last a bit longer, pop them in the fridge for up to 5 days, though they might lose a little of that fluffy texture.

Freeze: Biscuits freeze really well! Let them cool completely, then wrap each one individually in plastic wrap and store them in a freezer bag for up to 3 months. You can also freeze the unbaked biscuits on a baking sheet, then transfer to a bag once solid, and bake them straight from frozen (just add a few extra minutes to the baking time).

Warm Up: To bring back that fresh-baked taste, wrap your biscuits in foil and warm them in a 350°F oven for about 10 minutes. From frozen, let them thaw at room temperature for about an hour, or warm them straight from the freezer in the oven for 15-20 minutes.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2300-2500
• Protein: 50-60 g
• Fat: 110-120 g
• Carbohydrates: 280-300 g

Ingredients

For the dough:

• 3 1/4 cups flour (I always use King Arthur all-purpose flour)
• 3/4 tbsp sugar
• 3 tsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp salt
• 1 cup butter (kept very cold and cubed into 1/2-inch pieces)
• 1 cup greek yogurt (I prefer Fage 5% for better moisture)
• 1 egg
• 3 tbsp water

For the glaze:

• 1 egg (beaten with 1 tsp water for a golden finish)

Step 1: Prepare the Mise en Place and Oven

• 3 1/4 cups flour
• 3/4 tbsp sugar
• 3 tsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp salt
• 1 cup butter, cubed and chilled

Preheat your oven to 400°F and line baking sheets with parchment paper.

While the oven heats, measure out all your dry ingredients into a small bowl: flour, sugar, baking powder, baking soda, and salt.

Cut your cold butter into ½-inch cubes and place it back in the refrigerator until you’re ready to use it—keeping it as cold as possible is crucial for creating flaky layers in these biscuits.

Having everything measured and ready before you start mixing will keep your workflow smooth and prevent the butter from warming up.

Step 2: Combine Dry Ingredients and Cut in Cold Butter

• dry ingredient mixture from Step 1
• 1 cup cold butter, cubed

Pour the dry ingredient mixture into a large mixing bowl.

Working quickly to keep the butter cold, add the cubed butter and use a pastry cutter, two knives, or your fingertips to break it into the flour mixture until it resembles coarse cornmeal with some pea-sized pieces of butter still visible.

I like to use my fingertips because I can feel the temperature and work faster—this step should take less than 2 minutes.

Stop as soon as the texture is right; overworking at this stage will result in dense biscuits instead of fluffy, flaky ones.

Step 3: Combine Wet Ingredients

• 1 cup greek yogurt
• 1 egg
• 3 tbsp water

In a separate small bowl, whisk together the Greek yogurt, egg, and water until well combined and smooth.

This creates your wet binder that will bring the biscuit dough together while keeping it tender and moist.

Step 4: Bring Dough Together and Knead

• flour-butter mixture from Step 2
• wet ingredient mixture from Step 3

Pour the wet ingredient mixture from Step 3 into the flour-butter mixture and gently stir with a wooden spoon or spatula until a shaggy dough just forms—stop as soon as you don’t see dry flour.

Turn the dough out onto a lightly floured work surface and knead it gently 8-10 times by folding it over itself, just until it comes together into a cohesive mass.

Be gentle here; overworking will toughen the biscuits.

The dough should still look slightly rustic with visible butter pieces throughout.

Step 5: Shape and Prepare for Baking

• kneaded dough from Step 4
• 1 egg

On your floured work surface, gently press or roll the dough out to approximately 1 inch thick.

Cut into your desired shapes using a biscuit cutter, knife, or even a glass rim, and place each biscuit on the prepared baking sheets about 2 inches apart.

In a small bowl, whisk together the beaten egg and 1 tsp water to create an egg wash.

Brush the top of each biscuit generously with the egg wash for a beautiful golden-brown finish.

Step 6: Bake Until Golden

Place the biscuits in the preheated 400°F oven and bake for 12-15 minutes, until the tops are deep golden brown.

The exact time depends on your oven and biscuit size, so start checking around the 12-minute mark.

I always look for that beautiful caramel-colored top as my signal they’re done—that’s when you know the exterior is crispy and the interior is fluffy.

Step 7: Serve

Let the biscuits cool for a few minutes on the baking sheet before serving warm with butter, honey, jam, or your favorite breakfast toppings.

Simple Greek Yogurt Breakfast Biscuits

Delicious Simple Greek Yogurt Breakfast Biscuits recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings 12 biscuits

Calories 2400 kcal

Ingredients

  

For the dough::

• 3 1/4 cups flour (I always use King Arthur all-purpose flour)
• 3/4 tbsp sugar
• 3 tsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp salt
• 1 cup butter (kept very cold and cubed into 1/2-inch pieces)
• 1 cup greek yogurt (I prefer Fage 5% for better moisture)
• 1 egg
• 3 tbsp water

For the glaze::

• 1 egg (beaten with 1 tsp water for a golden finish)

Instructions

 

• Preheat your oven to 400°F and line baking sheets with parchment paper. While the oven heats, measure out all your dry ingredients into a small bowl: flour, sugar, baking powder, baking soda, and salt. Cut your cold butter into ½-inch cubes and place it back in the refrigerator until you're ready to use it—keeping it as cold as possible is crucial for creating flaky layers in these biscuits. Having everything measured and ready before you start mixing will keep your workflow smooth and prevent the butter from warming up.
• Pour the dry ingredient mixture into a large mixing bowl. Working quickly to keep the butter cold, add the cubed butter and use a pastry cutter, two knives, or your fingertips to break it into the flour mixture until it resembles coarse cornmeal with some pea-sized pieces of butter still visible. I like to use my fingertips because I can feel the temperature and work faster—this step should take less than 2 minutes. Stop as soon as the texture is right; overworking at this stage will result in dense biscuits instead of fluffy, flaky ones.
• In a separate small bowl, whisk together the Greek yogurt, egg, and water until well combined and smooth. This creates your wet binder that will bring the biscuit dough together while keeping it tender and moist.
• Pour the wet ingredient mixture from Step 3 into the flour-butter mixture and gently stir with a wooden spoon or spatula until a shaggy dough just forms—stop as soon as you don't see dry flour. Turn the dough out onto a lightly floured work surface and knead it gently 8-10 times by folding it over itself, just until it comes together into a cohesive mass. Be gentle here; overworking will toughen the biscuits. The dough should still look slightly rustic with visible butter pieces throughout.
• On your floured work surface, gently press or roll the dough out to approximately 1 inch thick. Cut into your desired shapes using a biscuit cutter, knife, or even a glass rim, and place each biscuit on the prepared baking sheets about 2 inches apart. In a small bowl, whisk together the beaten egg and 1 tsp water to create an egg wash. Brush the top of each biscuit generously with the egg wash for a beautiful golden-brown finish.
• Place the biscuits in the preheated 400°F oven and bake for 12-15 minutes, until the tops are deep golden brown. The exact time depends on your oven and biscuit size, so start checking around the 12-minute mark. I always look for that beautiful caramel-colored top as my signal they're done—that's when you know the exterior is crispy and the interior is fluffy.
• Let the biscuits cool for a few minutes on the baking sheet before serving warm with butter, honey, jam, or your favorite breakfast toppings.