Description
Fluffy and flavorful Herby Greek Yogurt Biscuits featuring a tender crumb from Greek yogurt and buttermilk, enhanced with fresh herbs for a fragrant twist. Perfectly golden and flaky, these biscuits are ideal for breakfast or as a savory side.
Ingredients
Scale
Dry Ingredients
- 2 cups All-Purpose Flour
- 1 tablespoon Baking Powder
- 1 teaspoon Salt
- 1/4 teaspoon Baking Soda
Wet Ingredients
- 6 tablespoons Unsalted Butter
- 1/2 cup Buttermilk
- 1/2 cup Greek Yogurt
- 1 Egg
Herbs
- 1/4 cup Fresh Herbs (such as parsley, chives, thyme)
Instructions
- Combine dry ingredients: In a medium bowl, mix together the all-purpose flour, baking powder, salt, and baking soda until evenly distributed.
- Cut in butter: Use a pastry cutter or two forks to cut the unsalted butter into the dry mixture. Work until the butter pieces are about the size of peas and the mixture is crumbly.
- Add wet ingredients and herbs: Stir together buttermilk, Greek yogurt, and fresh herbs in a separate bowl. Add this mixture to the dry ingredients and gently stir until just combined, taking care not to overmix.
- Pat and fold dough: Transfer the dough to a well-floured surface. Pat it out to about 1 inch thick, then fold it in half or into thirds. Repeat this patting and folding process 3 to 4 times, flouring the surface as needed to prevent sticking. This technique layers the dough for flakiness.
- Cut biscuits: After final patting, flatten the dough to about 1/2 to 3/4 inch thickness. Use a biscuit cutter to cut approximately 12 biscuits. Re-shape the leftover dough and cut additional biscuits as desired. Place them on a parchment-lined baking sheet and chill in the fridge while preparing the herb laminate.
- Blanch herbs: Bring a small pot of water to a boil and prepare an ice water bath. Remove leaves from large herb stems and blanch them one at a time in boiling water for 3 seconds. Immediately transfer herbs to the ice bath to stop cooking.
- Dry and flatten herbs: Lay blanched herbs flat on a paper towel, cover with additional towels, and press with a heavy pan. Let them dry and flatten for about 5 minutes.
- Prepare biscuits for baking: Brush the tops of the chilled biscuits with beaten egg. Place a flattened blanched herb leaf onto each biscuit, then brush a little more egg over the herb to help it adhere and add shine.
- Bake biscuits: Bake in a preheated oven at 450°F (230°C) for 10 to 12 minutes, or until the biscuits are golden brown and cooked through. Remove from oven and serve warm.
Notes
- Do not overmix the dough to ensure tender biscuits.
- Use a sharp biscuit cutter pressed straight down; twisting can seal edges and reduce fluffiness.
- You can substitute fresh herbs with dried herbs but use them sparingly as they are more concentrated.
- Chilling the biscuits before baking helps maintain their shape and flakiness.
- These biscuits can be stored in an airtight container for up to 2 days or frozen for longer storage.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Category: Breakfast
- Method: Baking
- Cuisine: Greek-American
Keywords: Herby biscuits, Greek yogurt biscuits, savory biscuits, breakfast biscuits, flaky biscuits, herb biscuits
