A tender Homemade Yogurt Biscuit, hot from the oven, is a delicious bread to add to your meal. Made tender with Greek Yogurt, it can be eaten as a side, snack, or topped with sausage gravy for a great comfort meal. They also go great with fresh chopped strawberries and cream for dessert!
I am a huge lover of biscuits. As this blog will attest, I also feel that I am not the most successful biscuit maker. But, after trying many times, I feel I actually can make a delicious biscuit that will satisfy. This particular recipe is from Mark Bittman’s cookbook, How to Cook Everything. I loved that it was made with yogurt, so I had to give it a try.
Why I made Mark Bittman’s biscuit recipe
When I first wrote this post, I belonged to a group of bloggers who loved to cook through cookbooks and share it on their website. Those were the fun days of blogging, the first of my blogging years. It was exciting to see how everyone’s recipe turned out!
The cookbook they chose to cook from over a 6 month time frame was How to Cook Everything. That was the clincher for me. I already owned that cook book so it would be easy for me to jump right in! We would choose a theme for each week and then a recipe from the book that fit the theme. The theme for this particular post was Breakfast in Bed. I grew up eating biscuits for breakfast, hot out of the oven with butter that would melt and jam that swam in the butter.
Homemade Yogurt Biscuit FAQ’s
Yogurt adds moisture to your biscuits, making them tender and soft.
One of the reasons could be the yogurt! Because there is moisture added by the yogurt, your biscuits may tend to not brown.
You can substitute shortening. If you do, I recommend using butter flavored shortening as it is the butter that gives the biscuit flavor.
There are a couple of reasons. They could have been over baked, or your oven temperature was not hot enough.
Not really. Both buttermilk and greek yogurt have a sourness to them. You can substitute equal portions of buttermilk if you prefer to use that in your biscuit.
What I loved about this recipe for Yogurt Biscuits
I’m a butter girl all the way. I made these with butter and the flavor was all there! The butter gave the biscuit that crispy outer layer while the inside stayed flaky and moist. It is my feeling that there is nothing better than a hot, out of the oven homemade yogurt Biscuit slathered with some Raspberry Rhubarb Jam!
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I highly recommend Mark Bittman’s How to Cook Everything cookbook. It is simple to follow and there are so many great recipes with easy to follow instructions! It is a staple cookbook in my home and I am sure you will love it also!
More recipes made with yogurt you may like
Recipe from Mark Bittman's How to Cook Everything Cookbook
- 2 cups all-purpose or cake flour, plus more as needed
- 3/4 tsp salt
- 3 tsp baking powder
- 1 tsp baking soda
- 5 tablespoons cold butter
- 3/4 cup plus 2 tablespoons yogurt or buttermilk
- Heat the oven to 450 degrees. Mix the dry ingredients together in a food processor. Cut the butter into bits and pulse it in the food processor until thoroughly blended.
- Using a large spoon, stir in the yogurt until mixture just forms a ball. turn dough out onto a lightly floured surface and knead it 10 times; no more. If it is sticky, add a little flour, but very little; it should still stick slightly to your hands.
- Press the dough into a 3/4 inch thick rectangle and cut into 2-inch rounds. Put on ungreased baking sheet. Gently reshape the leftover dough and cut again. Bake for 7 - 9 minutes or until the biscuits are a beautiful golden brown. Serve within 15 minutes for them to be at their best.
Serving Size:1 biscuit
Amount Per Serving: Calories: 162Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 16mgSodium: 541mgCarbohydrates: 23gFiber: 0gSugar: 1gProtein: 3g