Weather: 30 degrees, cloudy
What I’m listening to: Food Network

Are you a risk-taking type person? I can safely say that I used to be much more of a risk-taker than I am today. For example, I went skydiving on my 18th birthday. Before I jumped out of the airplane, I had to sign my life away – contracts acknowledging that I could very possibly die doing what I was about to do. I put pen to paper without a second thought. Then, moments later, I dove headlong out of a tiny airplane at 12,000 feet. I have a VHS tape to prove it, complete with Crazy by Seal as the soundtrack. Because I was exactly that: crazy. Today, 15 years later, I have a hard time getting onto a much larger and more reliable commercial airplane without considering the risk or counting the cost. I do have a husband and three young children who depend on me, after all.


IMG_4131Sometimes you just have to take risks in the kitchen. Do something unexpected, try new ingredients or methods – grow, stretch, improve. I took a risk on these biscuits. I was doubtful that I would get a blog-worthy result from a biscuit made with Greek yogurt and skim milk. But, I knew that if they did succeed they’d be well worth the risk. They’d be pretty darn amazing actually. And I knew that many of my readers might be excited about a Greek Yogurt Biscuit recipe if I could truly pull it off.


These biscuits worked like a charm. I was pleasantly surprised. They rise up beautifully and are tender and tangy, with crisp, golden edges. The Greek yogurt acts much the same as buttermilk does in a traditional biscuit – providing that moisture, tang, and magical leavening power – but without all the butter or shortening that you find in the classic versions. Granted, these aren’t the ultra-fluffy, flaky biscuits you might find at your nearest fried chicken place, but they’re a mighty good alternative for those of us who want to lighten things up while still getting to enjoy some homemade biscuits now and then. They’re much healthier (plus that extra protein punch we all love about Greek yogurt) and a little easier, too.

Greek Yogurt Biscuits


Adapted from [Healthy Recipes|]

Yields: About 6 biscuits, more or less depending on the size of your cutter

  • 2 cups all-purpose flour
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1/4 teaspoon cream of tartar
  • 1 cup plain Greek yogurt
  • 1/2 cup milk (I used non-fat)

Preheat oven to 425. Line a baking sheet with parchment paper.

In a mixing bowl, add the flour, sugar, salt, baking powder, and cream of tartar, stirring to combine. In a smaller bowl, stir together the yogurt and milk. Add the yogurt to the flour mixture and stir gently until it all comes together and a soft dough forms, being careful not to overwork the dough.

Turn the dough out onto a floured surface and pat it lightly into a circle, about 1-inch thick. Using a biscuit cutter, cut rounds of the dough and place them onto a prepared baking sheet. Repeat until all the dough has been used.

Bake about 13-15 minutes or until cooked through and golden. Serve immediately, while hot. Great with butter and jam or honey, with gravy, or as the bread for a breakfast sandwich, etc.



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