3-Ingredient Yogurt Biscuits
Tuesday, April 17, 2012 at 1:17PM 
There are a few requirements for you to qualify as one who might like these particular biscuits, and the first is that you must love yogurt. A lot. You must also want to eat a practically fat-free biscuit that’s super cinchy and easy-peasy to throw together. And yes, there really are only 3 ingredients.
And if you think you might qualify as per the above requirements, and getting your yogurt in biscuit form sounds appealing, then you really should read on, because this will definitely be of interest to you.
I found this recipe in Relish Magazine and was immediately intrigued (I being one who loves a tangy bowl of yogurt). The online reviews for the recipe were mixed. Some described them as hockey-puck-ish, but others actually liked them, so I decided to give them a try.
I figured that the hockey puck complaint was a result of the dough being rolled out too thin (only ½ inch). So I doubled that and cut my biscuits out just over an inch thick, and I will tell you that no hockey puck has ever been this light and fluffy. And we loved the tangy sourdough flavor. I’ve made these twice in the last couple of weeks and sadly, there are none left. But no worries… it will only take a few minutes to throw another batch in the oven. Here’s the recipe…
3-Ingredient Yogurt Biscuits
Click here for a printable recipe
Adapted from Relish magazine
These biscuits really are the epitome of easy, and we love their pronounced yogurt tang. Although the original recipe had you roll the dough out to ½ inch before cutting the biscuits, I found that cutting them out thicker created a much fluffier biscuit. I’ve used both Greek yogurt and regular yogurt, and both work fine, but I really prefer using Greek Yogurt as the tanginess is less pronounced in the final biscuit. Because Greek yogurt is somewhat thicker than regular yogurt, I often add up to 1/4 cup of buttermilk to the mix and this makes a deliciously moist biscuit. They’re wonderful with honey or your favorite jam.
Makes 10-12 biscuits
3 cups self-rising flour
2 teaspoons salt
2 ½ cups plain yogurt (I used lowfat Greek yogurt)
1/4 cup buttermilk (optional)
Preheat oven to 450 degrees and spray 2 8 or 9-inch cake pans with nonstick cooking spray.
Whisk the flour and salt together in a large bowl. Make a well in the center of the flour and pour the yogurt into the center, and using a fork or wooden spoon, pull the flour into the yogurt. As I mentioned above, if you use a Greek yogurt, you might need to add a little milk (I like to use buttermilk) to moisten the dough. Mix until the flour is incorporated and the dough forms.
Sprinkle your work surface with a little flour, turn the dough out, sprinkle with a little flour and fold in half. Work the dough into a ball and then flatten into a disk about 1 to 1 ¼-inches thick.
Dip a 2-inch biscuit cutter into some flour and cut out as many biscuits as you can from the dough. Do not twist the cutter. Reform the dough and cut out more biscuits. Repeat this until you have used all of the dough.
Place the biscuits close together in the prepared pans. Bake for 10 to 14 minutes or until golden brown. Serve hot.
Reader Comments (27)
I have everything to make these and can't wait to get them in the oven! They sound fabulous!
A: I love yogurt
B: My husband is obsessed with biscuits
C: 3 ingredient cooking is my kind of dealio!!
Thanks for sharing!!
~ Jillian
www.hersplitends.com
You're welcome, Jilian! Nice to hear from you! Enjoy!
A biscuit with only 3 ingredients is my kind of biscuit! Love the yogurt! Can't wait to try these.
Great post! Great idea! Great recipe!
Wow. Those might be the prettiest biscuits I have ever seen. And only three ingredients. I'm going to have to make these this weekend!
Oh my goodness! I want these! Now!
I'm a yogurt freak so these are right up my alley. I'm going to try these with my homemade yogurt!
Homemade yogurt would be great in these, Evelyn, but I would drain it a little first as homemade yogurt is often a little thinner than store-bought. Let us know how they turn out!
I love biscuits and am always trying out new recipes. I love love love how easy these are!
Yogurty, sourdoughy, mmmm, sounds super good! Not hockey puck-ish at all.
I love yogurt and bisquits! I think I am going to try these with spelt flour to make them even more healthful.
I thought of using other flours, too, Jill, but you really have to use self-rising flour for this or you really will be making some seriously heavy hockey pucks. There is no other leavening in this recipe other than what's in the flour. The lift is created as the self-rising flour interacts with the yogurt.
Why restrict ourselves to plain yogurt, people??? We have options: what about vanilla flavored or peach or strawberry or any others???? I'm gonna give it a go!!!
I did think of that, too, Pamress. A plain vanilla-flavored yogurt might be really great and I may give that a try. I'm wondering if the the live cultures in the bacteria interact with the leavening in the flour, so we should probably make sure that we're using real yogurt here. Let me know how yours turns out!
These look great - do they not lose the crumbly texture with the lack of butter? I'll be thrilled if not! I had my first go at scones the other day(see my blog) they turned out great; I used a butter/ yoghurt mixture but would love to try yoghurt only!
Kat x
Good question, Kat. These biscuits are not crumbly like a traditional biscuit might be, but are softer and more moist. I don't think they need the butter at all. The other major difference is the flavor. These are definitely very tang-y from the yogurt. Let me know what you think if you give them a try.
I tried the recipe with Bisquick and Fage 0%, I was out of self raising flour. They turned out moist and delicious! This is by far the best biscuit recipe I've tried and is now my favorite! My kids loved the biscuits too!
So glad to hear that, Claudia. So interesting that Bisquick worked with the yogurt! Thanks so much for letting us know!
I made these over the weekend and they were fabulous! Thanks for the recipe! I'll be making them again!
Oh the pictures drove me crazy. And I heart the recipe! Thanks for the recipe. My plain yogurt was out of the fridge this morning. I think I need to buy it again :)
I think 450 is way too high a temperature. They rise much better, are more crumbly even without butter, and lighter texture baked at 350 for a longer time (mine took 20 min.) Worth the wait!
Thanks for that, Andy. All ovens are different and it's great to know that these come out well at a lower temperature. I'm anxious to try that.
Hmmmm sounds and luks delicious!
Hi
Thanks for posting this recipe - I just made it. I can't believe so few ingredients works!
Gill's version of Yogurt Biscuitss
i made similar with strawberry yogurt (not on purpose, thats what happens when you shop when you are half asleep.) They turned out very nicely.
Hmmmm. I rather like the idea of making these with strawberry yogurt, Kai. Thanks for that idea!