Dinner is always infinitely more exciting when there are biscuits. Flaky, buttermilk, or drop, I don't really care — just bring home the biscuits! Taking the time to work with cold butter and roll and cut out the dough isn't something I always have time for, especially on a weeknight, but this is the easiest from-scratch biscuit recipe you'll ever make. It calls for just two simple ingredients, no rolling or cutting, and just a few minutes of your time. And with that, biscuit nirvana is yours any night of the week.
The Easiest Biscuit Recipe, Ever
When I say this is the easiest from-scratch biscuit recipe you'll ever make, I don't make those claims lightly. All you need is self-rising flour and full-fat plain Greek yogurt. Because yogurt is the main ingredient in these biscuits, they are tangy, with a flavor similar to sourdough bread. They're not going to be buttery like standard biscuits, but they are super-tender and packed full of protein; no one will protest having a basket of these beauties on the dinner table. Beyond all that, the ingredient list is so simple to remember: You mix together the flour and Greek yogurt in equal proportions. The formula below will make about nine biscuits, so scale this recipe up or down as needed.
The Formula: 1 1/2 cups of self-rising flour + 1 1/2 cups of yogurt.
Add Mix-ins with Abandon
This recipe is also easily customizable. Think of these biscuits as an opportunity to use up what's in the fridge, adding herbs, shredded cheese, chopped ham, crumbled bacon, snipped sun-dried tomatoes, or even chopped olives to the dough before baking.
No Rolling or Cutting Drop Biscuits,
And instead of dirtying the counter to knead and cut out the biscuits, just plop the dough directly on the baking sheet (thus the name "drop biscuits"), and then pop the whole tray into the oven.
How To Make 2-Ingredient Yogurt Drop Biscuits
Makes 9 plain biscuits (more if you have add-ins)
What You Need
1 1/2 cups
1 1/2 cups
plain whole-milk Greek yogurt
- Optional add-ins (pick 1 or 2):
Finely chopped fresh herbs: 1/4 cup parsley, oregano, basil, cilantro, scallions, or chives, OR 2 tablespoons rosemary or thyme
shredded cheddar, Swiss, or Parmesan cheese
crumbled feta or blue cheese
small-dice ham or crumbled, cooked bacon
finely chopped sun-dried tomatoes or olives
Measuring cups and spoons
Heat the oven: Arrange a rack in the middle of the oven and heat to 400°F. Line a baking sheet with parchment paper; set aside.
Mix the dough: Place the flour, yogurt, and any add-ins, if using, in a large bowl. Mix with a wooden spoon or rubber spatula until a moist, shaggy dough forms and no dry bits of flour remain.
Drop the dough: Using a 1/4-cup measuring cup, drop the dough onto the baking sheet, spacing the biscuits at least 1 1/2 inches apart.
Bake the biscuits: Bake until golden-brown in spots on top, 15 to 20 minutes. Let cool slightly before serving.
- Self-rising flour substitute: Measure 1 1/2 cups all-purpose flour into a bowl. Remove 2 1/2 teaspoons of the flour and place back in the flour container. Add 2 1/4 teaspoons baking powder and 1/4 teaspoon fine salt to the bowl and whisk together.
- Storage: The biscuits can be stored in the refrigerator for up to 3 days or frozen for up to 1 month. Reheat in a 300°F oven until warmed through.