Introduction

These Herby Greek Yogurt Biscuits are a delightful twist on classic biscuits, featuring fresh herbs and tangy Greek yogurt for extra flavor and tenderness. Perfect for breakfast, brunch, or alongside dinner, they bake up golden and flaky with a lovely herbal aroma.

This image shows a round white bowl lined with wrinkled parchment paper holding nine golden brown biscuits arranged close together. Each biscuit has a slightly rough, textured surface with small green herb flecks visible in the dough. On top of each biscuit, there is a single fresh green leaf or small sprig of herb pressed into the baked surface, adding a touch of natural color. The background is a bright yellow, making the warm tones of the biscuits and green leaf toppings stand out sharply. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups All-Purpose Flour
1 tablespoon Baking Powder

1 teaspoon Salt
1/4 teaspoon Baking Soda

6 tablespoons Unsalted Butter
1/2 cup Buttermilk

1/2 cup Greek Yogurt
1/4 cup Fresh Herbs
1 Egg

Instructions

Step 1: In a medium bowl, combine the all-purpose flour, baking powder, salt, and baking soda.
Step 2: Using a pastry cutter or two forks, cut the unsalted butter into the flour mixture until the butter is crumbly and about the size of peas.
Step 3: Stir together the buttermilk, Greek yogurt, and fresh herbs. Add this mixture to the flour and butter and stir just until combined; do not overstir.

Step 4: Turn the dough onto a well-floured surface. Pat the dough out to about 1 inch thick, then fold it in half or thirds. Repeat patting and folding 3 to 4 times, adding flour as needed to prevent sticking.
Step 5: Pat the dough to about 1/2 to 3/4 inch thick. Use a biscuit cutter to cut out about 12 biscuits. Re-shape the remaining dough to make a few more biscuits. Place biscuits on a parchment-lined baking sheet and chill in the fridge while preparing the herb laminate.
Step 6: Bring a small pot of water to a boil and prepare a bowl of ice water. Remove leaves from herb stems and briefly blanch leaves in boiling water for 3 seconds. Remove with a slotted spoon and immediately transfer to the ice water.

Step 7: Lay the blanched herbs flat on a paper towel, cover with more paper towels, and press with a heavy pan to dry and flatten for about 5 minutes.
Step 8: Brush each biscuit with beaten egg. Place a blanched herb leaf on top of each biscuit, then brush gently with more egg.
Step 9: Bake at 450°F (230°C) for 10 to 12 minutes, or until the biscuits are golden brown.

Tips & Variations

Use a mix of fresh herbs like thyme, rosemary, and chives for a flavor boost.
For a dairy-free version, substitute the butter with a plant-based alternative and use coconut or almond milk cultured with a bit of lemon juice instead of buttermilk.
Do not overwork the dough; this helps keep your biscuits tender and flaky.

Try adding a pinch of garlic powder or freshly grated Parmesan to the dough for extra savory notes.

Storage

Store cooled biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze baked biscuits in a sealed bag for up to 3 months. Reheat frozen biscuits in a 350°F (175°C) oven for about 10 minutes until warmed through and crisp on the outside.

How to Serve

The image shows a round white plate lined with crumpled parchment paper holding nine golden-brown biscuits. Each biscuit has a slightly shiny, crisp top layer with green herbs embedded within the dough and a single green leaf or sprig of parsley pressed into the center. The biscuits are stacked in two layers with some touching and others spaced out, showing their fluffy and soft texture inside with a light crust outside. The background is a bright yellow, making the warm colors of the biscuits stand out. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen herbs instead of fresh?

Fresh herbs are best for this recipe as they hold their shape and flavor better when blanched and baked. Frozen herbs tend to be too delicate and may become mushy or lose flavor.

What can I substitute for Greek yogurt?

You can substitute Greek yogurt with sour cream or a thick plain yogurt. These alternatives will provide similar moisture and tanginess to the biscuits.