Simple Way to Fluffy Greek Yogurt Pancakes

Greek Yogurt Biscuits

Inspired by funfetti cake, get the recipe now!

Recipe Summary Greek Yogurt Biscuits

No milk, no eggs, no problem. These biscuits utilize Greek yogurt for creaminess, and carbonated water or seltzer water for an added light flakiness! The result is a biscuit that melts in your mouth! Yum!

Ingredients | Fluffy Greek Yogurt Pancakes

2 cups all-purpose flour

2 tablespoons white sugar

2 teaspoons baking powder

½ teaspoon salt

¼ teaspoon baking soda

½ cup cold butter, cut into small cubes

½ cup cold nonfat Greek yogurt

¼ cup cold seltzer, or more as needed

Directions

Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.

Whisk flour, sugar, baking powder, salt, and baking soda together in a bowl. Cut in butter with a knife until mixture resembles coarse crumbs.

Place the bowl in the freezer for 5 minutes.

Stir in Greek yogurt until dough is combined. Add 1/4 cup seltzer; mix until dough is smooth. Add more seltzer if dough appears dry.

Place dough on a floured piece of parchment paper and pat into a flat rectangle. Fold the rectangle in thirds. Rotate dough 90 degrees, gather any crumbs, and flatten into a rectangle again. Repeat folding, turning, and flattening twice more.

Flatten dough to 1/2-inch thickness. Cut into twelve 2 1/2-inch rounds. Transfer rounds to a baking sheet.

Bake in the preheated oven until golden brown, 10 to 15 minutes.

If using unsalted butter, add 1 teaspoon salt.

If not baking all biscuits, place on parchment paper in a resealable plastic bag and freeze for up to a week. When ready to eat, bake as you would fresh biscuits.

Info | Fluffy Greek Yogurt Pancakes

prep: 20 mins cook: 10 mins additional: 5 mins total: 35 mins Servings: 12 Yield: 12 biscuits

TAG : Greek Yogurt Biscuits

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