Buttery Biscuits – [Greek Yogurt & Green Onion Biscuits]

A couple weeks ago I saw a simple biscuit recipe by Basically and decided to try baking biscuits for the first time.  I liked how the recipe required simple pantry ingredients and an easy folding technique to produce those flakey layers of buttery-ness goodness!  I didn’t have any sour cream in my fridge, so I replaced it with greek yogurt and they turned out perfect.  These biscuits are soooo good!  I’ve already baked them again and decided to cut them into smaller pieces and add some shredded cheese on top for some additional flavour.  Nom!


RECIPE (8 large sized or 16 small sized biscuits)

  • 4 full stems of scallions
  • 12 tablespoons of chilled unsalted butter
  • 1 1/2 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/4 teaspoon sugar
  • 2 1/2 cups all-purpose flour
  • 1 1/4 cups Greek yogurt
  • 1/2 tablespoon of unsalted butter, melted (for brushing)
  • Sea salt (optional for sprinkling)
  • Shredded cheese (optional for sprinkling)

PREHEAT: oven to 425 and line baking sheet with parchment paper

CUT: 4 scallions – thinly slice crosswise and not in diagonal

MELT: only 2 tablespoons of the butter

COMBINE: salt, ground black pepper, baking powder, baking soda, sugar, and all-purpose flour into a bowl

CUT: remaining 10 tablespoons of butter into 1/2″ pieces

COMBINE: cut pieces of butter into dry mixture and using your hands, work butter into dry ingredients, smashing it between your fingers and flattening it between your palm until there are lots of thin shards and pea-size bits

COMBINE: cut scallions into dry butter mixture

COMBINE: the 1 1/4 cups of Greek yogurt into the center of the mixture and mix by using a fork and working in circles until a large shaggy clumps form. Fold dough over itself a couple of times inside it until it comes together.

FLOUR: lightly a surface and dump out mixture – kneading the mixture once or twice until it comes together. Pat dough into an 8×4” rectangle about 1” thick.

FOLD: dough in thirds as you would a letter – do this two times.  Video example on Basically!

CUT: rectangle into 8 large pieces or into 16 smaller pieces and transfer biscuits to baking sheet.

BRUSH: tops gently with 1/2 tablespoon of melted butter; sprinkle with flaky sea salt or shredded cheese

BAKE: at 425 degrees for 18-22 minutes until golden brown.

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