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Herbed Greek Yogurt Buttermilk Biscuits

Fresh herbs and tangy greek yogurt are a match made in heaven in these ultra-buttery and flaky buttermilk biscuits! They're heavenly warm from the oven with fresh butter.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 1 dozen biscuits


  • 2-1/2 cups white whole wheat flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon coconut sugar or brown sugar
  • 1 teaspoon salt
  • 1/2 cup cold butter cubed
  • 1/3 cup greek yogurt
  • 1/4 cup grated Parmesan cheese
  • 1 cup buttermilk
  • 1 tablespoon minced fresh chives
  • 1 tablespoon minced fresh rosemary
  • 1 tablespoon minced fresh parsley
  • Additional butter for brushing


  • Preheat oven to 450F. Line a baking sheet with parchment paper. Set aside.
  • In a large bowl, combine flour, baking powder, baking soda, sugar, and salt. Using your fingers, work cubed cold butter into dry ingredients until crumbly and butter is in pea-sized clumps. Add yogurt, cheese, buttermilk, and fresh herbs into dry ingredients and gently stir just until dough comes together.
  • Turn dough onto a floured surface and very gently knead several times until smooth. Roll dough out to 1-in thickness and cut out biscuits using a 3-in biscuit cutter. Place biscuits upside-down on prepared baking sheet.
  • Bake biscuits at 450F 14-15 minutes or until golden brown. Remove from oven and brush with additional butter. Enjoy warm!


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