Greek Yogurt Biscuits
The ultimate high-protein bread hack.
Timing note: 28 mins
Greek Yogurt Biscuits
The ultimate high-protein bread hack.
Timing note: 28 mins
The Key Move
Stop mixing the moment the dough forms. Over-kneading is the enemy of fluff.
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The Setup
- Baking sheet
- Large mixing bowl
- Parchment paper
- 2.5-inch biscuit cutterA glass jar edge works in a pinch, but don't twist!
The Mise en Place
2Your prep station before cooking begins
Main (0/2)
Dough is too sticky to handle.
All yogurt brands differ in moisture. Add more flour, a tablespoon at a time, until the dough is manageable but still soft.
Biscuits didn't rise much.
Check your flour's expiration date. Self-rising flour loses its lift over time. Also, ensure you press straight down with the cutter; twisting seals the edges and prevents rising.
Chef's Notes
Don't overwork the dough; stop as soon as it comes together.
Store in an airtight container at room temperature.
The Method
PREHEAT
Preheat oven to 425°F (218°C) and line a large baking sheet with parchment paper.
MIX
In a large bowl, add Greek yogurt (1½ cups) and flour. Stir with a spatula to combine.
The mixture should look shaggy before you use your hands.
KNEAD
Time-sensitiveMix with your hands until a ball of dough forms. Knead about 20 times until smooth.
Stop as soon as the dough is homogenous. • Smooth dough surface • The dough should feel slightly elastic but tender.
Dough should be manageable but soft. Add a teaspoon of flour only if it's too sticky to handle.
SHAPE
Flatten into a 1-inch thick disc and cut with a 2.5-inch biscuit cutter.
You should get 10 biscuits by refocusing the scraps.
BAKE
Time-sensitiveBake for 18 minutes or until golden brown.
Deep golden color on top • Smell of toasted bread
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