2 Ingredient Yogurt Biscuits

Kitchen Tested
  • Yield 12 pieces
  • Prep 5 minutes
  • Cook 15 minutes

Not the typical Southern-style biscuit—these are less fluffy, more hearty and virtually fat-free.


"Yogurt makes a very tight, tangy biscuit. With self-rising flour, it is a simple matter. Yogurt varies in consistency, from the thick cream-topped to the thinner generic brands, so it is always a judgment call as to how much to use to make a wet dough." -- Nathalie Dupree


1 1/2 cups self-rising flour (plus more for flouring surface)
1 teaspoon salt
1 1/4 cups plain Greek yogurt


  1. Preheat oven to 450F.
  2. Whisk flour and salt together in a large bowl. Make a hollow in the center. Pour yogurt into center, and stir with a fork or spoon pulling flour into yogurt. Mix until dry ingredients are moistened and the dough forms.
  3. Sprinkle a clean surface with flour. Turn dough out, sprinkle with flour and fold in half. Pat dough until 1/2-inch thick. Flour again if necessary and fold dough in half a second time. Pat dough into a 1/2-inch thick round.
  4. Dip a 2-inch biscuit cutter into flour and cut out biscuits without twisting. 5. Place biscuits close together on a baking sheet.  Bake 10 to 14 minutes, until light golden brown.  Serve hot.

Recipe adapted from Nathalie Dupree and Cynthia Graubart’s Southern Biscuits (Gibbs Smith, 2011).




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