Tuesday, April 09, 2024


Easy Homemade Biscuits

Makes 6-8 

Thank you Sugar Spun Run for the recipe! 

These biscuits were light and fluffy, yet had a nice crunchy top. Make sure to fold the dough over itself for the nice flaky layers. So good out of the oven, with a bit of honey and butter. Finished this batch the same day, next time I would double it for a dozen. This recipe is a keeper. 


  • 2 cups all-purpose flour (250g)
  • 1 Tablespoon baking powder
  • 1 Tablespoon granulated sugar
  • 1 teaspoon salt
  • 6 Tablespoons butter very cold, chopped or grated 
  • 1/4 cup Greek yogurt *
  • 1/2 cup whole milk *

Original recipe: uses unsalted butter and  ¾ cup whole milk or buttermilk 


  • For best results, chill your butter in the freezer for 10-20 minutes before beginning this recipe. It's ideal that the butter is very cold for light, flaky, buttery biscuits. (I had butter already in the freezer so I took it out while I was prepping the dry ingredients)
  • Preheat oven to 220C/ 425F and prep a cookie sheet
  • Combine flour, baking powder, sugar, and salt in a large bowl and mix well. 
  • Cut or grate butter with box grater and mix it into your flour mixture. Can also use fingers to press butter into flour. Combine until it looks like coarse crumbs.
  • Add yogurt, milk, and stir until just combined (don't over-work the dough).
  • Transfer your biscuit dough to a well-floured surface and use your hands to gently work the dough together. If the dough is too sticky, add flour until it is manageable. 
  • Once the dough comes together, fold in half over itself and use your hands to gently flatten layers together. Rotate the dough 90 degrees and fold in half again, repeating this step 5-6 times but taking care to not overwork the dough.
  • Use your hands (do not use a rolling pin) to flatten the dough to 1" thick. You can use a round biscuit cutter or I just shaped the dough into a rectangle and cut into 6-8 pieces for a more rustic look  
  • Place less than ½" apart on baking sheet. 
  • Bake on 220C/ 425F for 12 minutes or until tops are beginning to just turn lightly golden brown.
  • If desired, brush with melted salted butter immediately after removing from oven. Serve warm and enjoy.