Herbed Greek Yogurt Biscuits

Fresh herbs and tangy Greek yogurt are a match made in heaven in these flaky Greek yogurt biscuits! Crack them open warm from the oven and top with lots of butter.

To all my biscuit people, please direct your attention towards the newest item of your devotion.

Look, I love a classic buttermilk biscuit just as much as the next gal, but it’s pretty hard to argue with a triple dose of fresh herbs + tangy Greek yogurt hanging out in biscuit land today. These flaky beauts really do take the cake. Or the biscuit, rather.

We’re going to be following my standard biscuit recipe today but with a few pretty minor enhancements in the direction of fresh herbs, garlic, and yogurt. If you’ve tried that recipe you know you’re in for a sky-high biscuit with hundreds of flaky layers and the most incredible buttery texture!

These Biscuits Feature…

• A flaky, buttery texture
• Creamy Greek yogurt that gives the biscuits a tangy texture
• Fresh parsley, dill, and chives

Making the Biscuits

(scroll down to the bottom of the post for the full recipe)

Ingredients You Will Need

• All-purpose flour
• Baking powder
• Granulated sugar
• Kosher salt
• Unsalted butter
• Buttermilk
• Heavy whipping cream
• Greek yogurt
• Chives
• Dill
• Parsley
• Garlic

Tips for Perfect Biscuits

1. Measure flour correctly – I use the spoon-and-level technique for measuring flour as this will prevent over-measuring your flour. Use a spoon to scoop flour into the measuring cup, then level with the back of a knife. You can also weigh the flour in grams for the most accurate results.
2. Use cold butter – biscuits rely on cold fat to build the flaky layers while they bake so it’s important that your butter is as cold as possible. I recommend grating your butter on the large holes of a box grater and throwing it in the freezer for 30 minutes.
3. Do not overwork the dough – over stirring and kneading of the dough will cause gluten to form resulting in a tough scone.
4. Use fresh herbs – 1 tablespoon each of chives, parsley, and dill puts an herby pop of flavor in every bite.
5. Build layers into biscuits – pat the dough out into a 1-in thick square, cut into 4 pieces, stack the 4 pieces on top of each other, flatten them back down to 1 inch, and cut out biscuits. This is a quick little trick for getting tall biscuits with lots of layers.
6. Chill biscuits before baking – again, you want everything as cold as possible prior to baking. Stick the biscuits in the freezer for about 15 minutes to chill prior to baking.
7. Brush tops of biscuits with heavy cream – this will helps the tops brown a bit while they bake.
8. Bake biscuits touching each other – arrange biscuits in a cluster of rows on sheet pan so they are touching each other. This will help the biscuits rise taller while they bake.

Recipe Variations

Try these ideas for a different twist on these biscuits.

• Try different herbs – fresh basil, rosemary, or thyme would be great herb options.
• Add cheese – try adding crumbled feta, goat cheese, Parmesan, asiago, or cheddar.

Storing and Freezing Biscuits

Allow biscuits to cool completely, then store in an airtight container at room temperature up to 4 days. For best results, I recommend reheating biscuits in microwave 30 seconds or in a 400F oven 10-12 minutes for serving.

To freeze biscuits, allow to cool completely, then wrap well and freeze up to 2 months. Thaw biscuits completely at room temperature and store up to 4 days.

The fresh herbs really do add an unmatchable flavor to these biscuits and the tangy yogurt pairs so well with the buttery flavor. Dare I say, these might just be my favorite biscuit recipe to date??

Don’t just take my word for it though, get this goodness in your life pronto.

Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.

More biscuits to bake next!

• Jalapeno Cheddar Biscuits
• Southern Buttermilk Biscuits
• Roasted Garlic Cheddar Biscuits

This post was updated with new recipe adjustments and photos on 4/15/26.