Whole Wheat Yogurt Biscuits
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These whole wheat yogurt biscuits are healthy and frugal. This recipe is a great addition to many meals, and these biscuits are a delicious roll substitute.
I love making my own yogurt, and sometimes I’m looking for unique ways to use it. These whole wheat yogurt biscuits are easy to make and they have a delicious flavor. They go well with so many different types of meals.
These biscuits are quick and easy to make. They take about 10 minutes to prepare, and then another 10 minutes to bake. You’ll have warm, tasty biscuits in just 20 minutes with this simple recipe.
This recipe freezes well, so I like to put some of the whole wheat biscuits in the freezer for a time when I need that extra something to complete a meal. This recipe is adapted from a biscuit recipe in Mark Bittman’s How to Cook Everything Vegetarian.
Try my soft whole wheat bread recipe for another delicious way to enjoy this whole grain.
Whole Wheat Yogurt Biscuits
Recommended Equipment
Ingredients
- 2 cups white whole wheat flour
- 1 tsp. salt
- 1 tbs. baking powder
- 1 tsp. baking soda
- 3 tbs. solid butter or ghee
- 1 cup yogurt
Instructions
- Preheat the oven to 450 degrees.
- Combine the dry ingredients in a food processor.
- Add the ghee and pulse until combined. It should have a crumb-like texture.
- Remove the mixture into a large bowl and stir in the yogurt. The dough should be moist, but not too sticky.
- Flour a work surface and roll the dough to a thickness of 1/2 inch to 1 inch. Cut the dough into 2-3 inch circles, and place the discs on a baking sheet.
- Bake for 8-10 minutes, or until golden brown. Serve immediately or let the biscuits cool on a rack and freeze them for later use. (Yield is about 16 biscuits.)
Approximate Nutrition Info
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Whole Wheat Yogurt Biscuits Price Breakdown
This recipe costs $1.19 to make, or $.07 per biscuit. These whole wheat yogurt biscuits are a great whole grain addition to many different types of meals, and they just might be good enough to get your children to eat their Brussels sprouts.
Im not sure what happened, having followed the directions, but they came out like hockey pucks. Ah well, perhaps my old favorite, light flaky baking powder biscuits are where I should stay. Thanks for the recipe! ☺️
Sorry to hear that. These always come out soft for me. Did you use white whole wheat flour? I wonder if your baking powder or baking soda was old.
These are great; the best biscuit recipe I’ve seen yet. Very simple, easy & quick.
But you don’t really need a food processor. I just mix with clean hands.
I also use applesauce instead of butter, & add a tablespoon or two of cider vinegar to make the bisquits even lighter & give them a slightly sourdough flavor. Add the vinegar last & mix quickly before it reacts completely with the baking soda.
Or, to make the bisquits flakier, press & fold the dough a couple of times before baking.
I also double the ingredients to make twice as many at a time because they freeze so well.
Thanks!
Can u substitute the gluten free flour mixture in this recipe ?
Judy, that should work fine. If the dough seems too sticky, just add a couple extra tablespoons of flour.
You’re welcome, Tina! I hope this is a helpful resource for you.
These are awesome! This is the first whole wheat biscuit recipe I have tried that didn’t turn out like hockey pucks! I too used greek yogurt. My whole family loved them. Annemarie, thanks for another healthy, delicious winner! BTW- to others out there struggling with biscuits, the other tip I learned is that the more you work the dough, the less they rise. So if you don’t care about how your biscuits look, just cut the dough into rectangles (by pressing down with the knife, not sawing) and that avoids having scraps you need to reshape.
Thanks, Sarah! I love the tip. Thanks for sharing.
Could I sub the yogurt for buttermilk or would that not work
Yes, Cortney, that will work. The texture will be slightly different, but it should still taste great. Let me know if you try it.
I just have to tell you how much we love these biscuits. My husband practically swoons when he sees them on the table! So easy and just the right accompaniment to a hearty soup or chili.
Thanks so much, Amber! I’m very glad to hear that. We love them too. I have some extra yogurt in the fridge right now so I’ll be making a batch soon.
These biscuits were awesome! This is the 3rd whole wheat/clean biscuit recipe we’ve tried and these were by far the best tasting. We used plain greek yogurt and they tasted just like a buttermilk biscuit. Thanks so much for the recipe, it’s our new go-to for biscuits!! One question- how do you suggest reheating them from frozen?
Thanks, Amy! We love them too. I don’t have a microwave, so I either set them on the counter to defrost during the day or I put them in a covered container in the oven to defrost.
Do you freeze them before or after you bake them? I love to have some of these on hand when the day is a little too hectic to make from scratch.
I freeze them after I bake them. They can be a real lifesaver out of the freezer.
What a great twist on the classic cream biscuit! I love that you made them healthier! I really need to try making yogurt! I feel left out! 🙂
If you have yogurt fans in your house, you should really give it a try!
It’s crazy because we love yogurt! I need to get my act together! 🙂
We love warm biscuits straight out of the oven, with some butter and jam 🙂 Bookmarking this now to make very soon!
These are perfect for your big batch of yogurt!
Haha, yes that’s exactly what I’m going to use it for!!
My son likes Brussels sprouts. Will these biscuits make him do his homework? 😉
Oh, you’re a lucky mom! It may work with homework – just spread a little butter on it when it’s warm.
These look delicious!!
I would like to try this recipe. My husband cannot have butter/fats. Can you think of something I can use for a replacement?
I would try 3 tablespoons of applesauce. Good luck!
my aunt had a recipe like this that had no butter. just use a little extra yogurt instead
That sounds good to me, Ashley. Thanks for the tip.