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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.
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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.
Prep Time 10 minutes
Cook Time 15 minutes
Chill Time 15 minutes
Total Time 40 minutes
Servings 9 servings
Calories 330kcal

Ingredients

  • 2 cups (250g) all-purpose flour (spooned and leveled)
  • 1 tablespoon (12g) baking powder
  • 1 teaspoon (6g) granulated sugar
  • 1 teaspoon (6g) kosher salt
  • 1/2 cup (4 oz) unsalted cold butter (grated on the large holes of a box grater and frozen)
  • 1/2 cup (120g) buttermilk
  • 1/4 cup (60g) heavy whipping cream
  • 1/2 cup (130g) plain Greek yogurt
  • 1 tablespoon (4g) minced fresh chives
  • 1 tablespoon (4g) minced fresh dill
  • 1 tablespoon (4g) minced fresh parsley
  • 2 medium cloves garlic, minced
  • Additional heavy cream for brushing on biscuits

Instructions

  • Preheat oven to 425F and line a medium sheet pan with parchment paper. Set aside.
  • In a large bowl, combine flour, baking powder, sugar, and salt. Use a pastry cutter or your fingers to work frozen shredded butter into flour mixture until crumbly.
  • Pour buttermilk, heavy cream, and Greek yogurt over flour mixture. Add fresh herbs and garlic and gently fold until a shaggy dough forms. Turn dough out onto a surface and gently knead several times until dough comes together.
  • Lightly flour surface and pat dough into a 1-inch thick square. Cut square into 4 pieces using a benchscraper or knife and stack the pieces on top of one another. Use your hands to flatten dough back down to 1 inch and pat into a uniform square. Cut out biscuits into 9 equal pieces.
  • Place biscuits on prepared sheet pan so that they are touching each other. Place pan in the freezer for 15 minutes to chill the fats in dough before baking.
  • Remove biscuits from freezer and brush with additional heavy cream. Bake biscuits at 425F 13-16 minutes until golden brown.
  • Allow biscuits to cool slightly then serve warm. Enjoy!

Notes

Storing Instructions
Store biscuits in an airtight container at room temperature up to 4 days. Biscuits may also be frozen up to 2 months.

Nutrition

Serving: 1 biscuit | Calories: 330kcal | Carbohydrates: 43g | Protein: 8g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 38mg | Sodium: 411mg | Potassium: 131mg | Fiber: 2g | Sugar: 2g | Vitamin A: 785IU | Vitamin C: 5mg | Calcium: 150mg | Iron: 3mg