Get this – these biscuits are made without butter, or whipping cream!
Instead, they rely on Greek Yogurt.
The result is a yummy biscuit that Frog Prince said I could “definitely make again”!
Greek Yogurt Parmesan Biscuits – Recipe idea from Mom
- 1 C white whole wheat flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 C plain Greek Yogurt
- 1/4 C Parmesan cheese
Whisk together 1 C white whole wheat flour, 1 1/2 tsp. baking powder and 1/2 tsp. salt.
Make a well in the center of the flour and place 1 C plain Greek Yogurt.
Top with 1/4 C Parmesan cheese.
Using a fork or spatula, cut in the Greek Yogurt to the flour mixture.
Using your hand, press the dough together until much of it holds together. Then, turn out onto a lightly floured surface. Press into a 1/2 inch thick rectangle.
Place any remaining flour and cheese crumbs over the top of the dough. Then, fold the dough in half.
Flatten the dough to 1/2 inch thickness.
Cut the dough into 2-inch squares. I got 8-10 biscuits.
Place on a lightly greased cookie sheet, or onto a pastry mat liner and place in an oven heated to 450 degrees.
Bake at 450 for 12-14 minutes until biscuits are lightly browned.
Serve warm with a soup, or slathered with butter & jelly! Enjoy!
Note: Biscuits are best consumed fresh; so, if you’re cooking for 1-2 people, cut the recipe in half. This recipe easily fed 6 people.