Herbed Yogurt Biscuits Recipe
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!
Makes 6 to 8 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.