Yogurt Biscuits

  • Yield: 12 pieces
  • Prep: 5 minutes
  • Cook: 15 minutes

"Yogurt makes a very tight, tangy biscuit. With self-rising flour, it is a simple matter. Yogurt varies in consistency, from the thick cream-topped to the thinner generic brands, so it is always a judgment call as to how much to use to make a wet dough." -- Nathalie Dupree


1 1/2cups self-rising flour (plus more for flouring surface)
1teaspoon salt
1 1/4cups plain Greek yogurt


  1. Preheat oven to 450F.
  2. Whisk flour and salt together in a large bowl. Make a hollow in the center. Pour yogurt into center, and stir with a fork or spoon pulling flour into yogurt. Mix until dry ingredients are moistened and the dough forms.
  3. Sprinkle a clean surface with flour. Turn dough out, sprinkle with flour and fold in half. Pat dough until 1/2-inch thick. Flour again if necessary and fold dough in half a second time. Pat dough into a 1/2-inch thick round.
  4. Dip a 2-inch biscuit cutter into flour and cut out biscuits without twisting. 5. Place biscuits close together on a baking sheet.  Bake 10 to 14 minutes, until light golden brown.  Serve hot.

Recipe adapted from Nathalie Dupree and Cynthia Graubart’s Southern Biscuits (Gibbs Smith, 2011).

Relish Cooking Show Chef Amy Roth’s tips for baking with yogurt.

Watch the video

Nutritional Info *per serving

  • Calories 94
  • Fat 1g
  • Saturated Fat 1g
  • Cholesterol 4mg
  • Sodium 477mg
  • Carbohydrate 17g
  • Fiber 1g
  • Protein 3g