Every cook needs a foolproof biscuit recipe, and this version proves to be just that, along with a welcome addition of zesty fresh herbs and savory black pepper. Greek yogurt subs in for more traditional buttermilk, providing an airy texture and a oh-so-subtle tang. These delightful biscuits are easy enough for a weeknight meal, but impressive enough for dinner with friends!
With thirty years under my belt, this Southerner can admit she knows her way around a pan of biscuits — and by biscuits, I mean flaky biscuits, fluffy biscuits, savory biscuits, sweet biscuits, and (my all-time fave) oh-so-buttery biscuits. There’s a worthy recipe for all occasions, and this version, with a handful of fresh herbs and a hint of yogurt-y tang, is at the top of my list for casual weeknight dinners.
The best part about these airy biscuits is how quickly they come together if I’m in a hurry — I just toss the ingredients together in a bowl and give the shaggy dough a quick knead. Voila! Fluffy morsels are on the table in the blink of an eye. (If I’ve got a few extra moments to spare I’ll add a few tri-folds — think croissant dough — instead of a quick knead, to give them some lovely flaky layers. Check out the notes at the end of the recipe if you'd like to give this a try!)
Another perk? These biscuits are quite forgiving, and the ingredients can be swapped in and out depending on what you happen to have in your fridge. A blend of all-purpose and whole wheat flour would be nice, and if you don’t have any Greek yogurt on hand, sub in sour cream, buttermilk, or better yet, luscious crème fraiche. These are great way to get rid of any random leftover herbs you might have on hand!
The subtle flavors of black pepper and herbs (I used dill and parsley) pair beautifully with a warm soup and hearty stew, and leftovers make a delicious breakfast with a side of crispy bacon. But as with any good biscuit recipe, don’t forget the pat of good butter and a sprinkle of flaky salt as soon as they come out of the oven — forgetting that is considered a Southern sin.
Herbed Yogurt Biscuits
2 cups (9 ounces) all-purpose flour, plus more for rolling
1 tablespoon baking powder
1 1/4 teaspoons kosher salt
1 teaspoon baking soda
1/4 teaspoon freshly ground black pepper
4 tablespoons (2 ounces) cold unsalted butter
1/2 cup whole or low-fat plain Greek yogurt
1/4 cup minced fresh herbs, such as dill and Italian parsley
Cold milk (whole or 2%), as needed
Good butter and flaky salt, for serving
Preheat the oven to 450°F. Line a sheet pan with parchment paper.
In a medium mixing bowl, combine flour, baking powder, salt, baking soda, and pepper and whisk to incorporate. Cut the butter into razor thin slices; add to the dry ingredients, tossing to coat with flour, and place the bowl in the freezer for 5 to 10 minutes.
Gently fold the Greek yogurt and minced herbs into the dry ingredients, stirring until most of the flour is absorbed and the dough forms a shaggy ball. If the dough still seems too dry, add milk, a tablespoon at a time, as needed. Turn the dough out onto a floured work surface and knead just until it forms a smooth ball, about 10 to 15 seconds.
Pat the dough into a 1/2-inch thick round. Flour a sharp biscuit or circular cutter and cut out biscuits, as close together as possible. (Do not twist the cutter; press straight down and pull straight up.) Use a bench scraper or spatula to transfer biscuits to the prepared baking sheet, spacing them about 1/2-inch apart. (For flakier biscuits, see recipe notes below.)
Bake the biscuits for 12 to 14 minutes, rotating halfway through cooking time, until tall and golden brown. Remove from the oven and allow to cool for 5 minutes before serving. Top with good-quality butter and a generous sprinkle of flaky salt.
- To make flaky biscuits: Turn the dough out onto a floured sheet of parchment paper, along with any loose dough bits in the bowl. Sprinkle a little flour over the top of the dough. Flour your hands and gently press the dough into a 3/4 to 1-inch thick rectangle. Lightly dust the dough with additional flour. Using a bench scraper or flat metal spatula, fold the dough into thirds, as if folding a letter. Dust with more flour and pat back into a 3/4 to 1-inch thick rectangle. Repeat the trifold, dusting lightly with more flour on top of and under as needed. Repeat the trifold one more time, three times total. Transfer the parchment paper with the dough to a plate and chill in the freezer for 10 minutes. Cut biscuits and continue with baking as per the recipe above above.