Easy Greek Yogurt Biscuits
Developed and tested by Robyn Conley Downs
on Nov 4, 2026 
These easy Greek yogurt biscuits are made with regular flour and Greek yogurt along with cheddar and scallions. Simply made in one bowl and no mixer, they are perfect to serve with soup, chili or part of a savory brunch spread.
Easy Biscuits with Yogurt
Okay, let’s talk about these simple Greek yogurt biscuits!
I created them to be super easy to make in just one bowl, with no mixer, and you just scoop the dough onto a sheet pan with no rolling, cutting, or folding. Love that!
Now here’s the thing I’ll say upfront though: these are not flaky, layered butter biscuits, so I don’t want you to expect that.
They’re a bit denser and heartier, because Greek yogurt and eggs are doing the work butter usually does.
But you know what? That’s exactly why I love them!
The yogurt lends extra protein in every biscuit, plus they need a lot less fat than traditional biscuits.
I love that these biscuits hold up a lot better next to a bowl of soup, and round out any meal in a bit more filling and hearty way.
I opted to up the flavor factor with sharp cheddar and scallions, so they’re savory enough to eat straight up, standing at the counter right out of the oven (which, ahem, I’ve done many times).
In testing, I had to learn to stop fighting the dough because it comes together thick and sticky, which looks wrong at first.
My initial instinct was to loosen it up with extra liquid, but every time I did that, the biscuits spread flat instead of holding their shape.
Same deal when I stirred too enthusiastically trying to distribute the cheese, as those batches came out tough and a little rubbery.
So, just know that thick and sticky is the right consistency, and barely combined is perfect when it comes to stirring.
Also know that these biscuits take swaps beautifully, so try pepper jack and jalapeño, or feta and dill, or skip the add-ins entirely for something plainer.
Truly, these are so good and so adaptable, and are my soup night move, so they’re a natural with my slow cooker chili and my famous marry me chicken soup. So good!
Make These Easy Biscuits When:
- It’s soup or chili night and you want something easy and hearty to go alongside.
- You want a breakfast with protein that isn’t eggs again.
- You need something warm out of the oven for a crowd, since this recipe makes a dozen in about 30-minutes start to finish.
- You’re meal prepping, because they freeze well and reheat in the oven in 10-minutes.
- You want a savory bake that comes together in one bowl with nothing to roll or cut out!
Welcome to My Kitchen, Let’s Bake Greek Yogurt Biscuits!
Robyn’s Testing Notes for Easy Yogurt Biscuits
- I like to use a ⅓-cup measure or a large cookie scoop to make sure each biscuit comes out about the same size.
- Shred the cheddar yourself instead of using the bagged kind if you can! The pre-shredded stuff has anti-caking starch that keeps it from melting into those gooey pockets.
- Freeze them baked and reheat in the oven. I tested freezing the raw dough mounds and I didn’t love the texture, so bake first, cool completely, then freeze and reheat at 350°F for about 10 minutes.
Easy Greek Yogurt Biscuits
Equipment
Ingredients
- 1¾ cups plain whole, Greek yogurt (395g)
- 4 large eggs
- 2½ cups all-purpose flour (300g)
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon granulated garlic
- 1½ cups shredded sharp yellow cheddar cheese, divided
- ⅓ cup scallions, green and white parts, thinly sliced (about 3 to 4 scallions)
Instructions
- Preheat and Prep: Preheat the oven to 375°F and line a large baking sheet with parchment paper or spray with cooking spray.
- Mix the Wet Ingredients: In a large bowl, whisk together the Greek yogurt and eggs until completely smooth.
- Add the Dry Ingredients: To the same bowl, sprinkle over the flour, baking powder, salt, and granulated garlic.
- Make the Dough: Gently stir with a spatula until just barely combined.
- Gently stir in 1 cup of the cheddar and all the scallions until evenly distributed, being careful not to overmix.
- Shape and Bake: Using a ⅓-cup measuring cup or large cookie scoop, portion the dough into 12 even mounds on the prepared baking sheet, spacing about 2 inches apart.
- Sprinkle the remaining ½ cup of cheddar evenly over the tops.
- Bake for 20-25 minutes, until the bottoms are golden brown and the tops are just beginning to color.
- Cool and Serve: Let the biscuits cool on the pan for 5 minutes before serving. Serve warm as a breakfast on their own or alongside soup.
Notes
- These are a heartier, denser biscuit than a traditional flaky butter biscuit, which is expected and intentional. The Greek yogurt and eggs are doing the work that butter normally does, which means more protein and less fat.
