Recipe Index

Ingredients

• 3 cups all-purpose flour, plus extra for folding and cutting
• 2 Tbsp. baking powder
• 1 tsp. kosher salt
• ½ tsp. baking soda
• 1 stick (8 Tbsp.) salted butter, cold
• 3 cups plain full-fat Greek yogurt, cold

Method

1. Set a rack in the middle of the oven and heat it to 450°F for the biscuits.
2. Whisk the all-purpose flour, baking powder, kosher salt and baking soda together in a large bowl.
3. Grate the cold salted butter on the slicing side of a box grater, scatter the shreds over the flour, and toss them through to coat.
4. Fold the cold Greek yogurt into the flour mixture with a spatula until the dough forms a shaggy, sticky ball with no dry flour visible.
5. Turn the dough onto a lightly floured surface, dust it with flour, and pat it into a 1/2-inch-thick rectangle about 11 by 6 inches.
6. Fold the rectangle into a trifold, press it back out to the same size, and repeat that fold twice more, dusting with flour as needed.
7. Pat the folded dough to 1/2-inch thickness and cut out biscuits with a 2½-inch cutter, pressing straight down without twisting.
8. Set the rounds 1 inch apart on a parchment-lined baking sheet, gather and re-pat the scraps for a second cutting, and discard whatever dough remains after that.
9. Bake the yogurt biscuits for 15 to 18 minutes, rotating the pan halfway, until their tops are golden brown, and serve them immediately.

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data