How To Make Yogurt Biscuits Without A Recipe

Food52's Provisions Editor,  Posie Harwood , teaches us how to make light, fluffy biscuits without butter or oil -- and without a recipe -- in under 20 minutes.

Food52's Provisions Editor, Posie Harwood, teaches us how to make light, fluffy biscuits without butter or oil -- and without a recipe -- in under 20 minutes.

This Recipe is from Food52 - Find the Original Post here: food52.com/blog/10148-how-to-make-yogurt-biscuits-without-a-recipe

Basic Ingredients:

  • Flour
  • Yogurt
  • Salt
  • Milk/whole milk/buttermilk
  • Additions of your choice: cheese, herbs, scallions, pepper, spices, etc.

How to Make Yogurt Biscuits Without a Recipe

1. First, preheat your oven to 400° F. Fill a large mixing bowl with as much flour as you want biscuits. All-purpose works well, but if you want more delicate biscuits, add in some pastry flour. Feel free to use whole wheat, or spelt, or any alternative -- just make sure that at least half of your flour is all-purpose, or your biscuits will be too dense.

Add a generous pinch of both salt and baking powder; if you're making a very large batch, add a second pinch of each. If you fancy dry add-ins, like black pepper, paprika, or other spices, add those now. Stir everything together.


2. Next up: liquids. Add a large dollop of yogurt to your flour mixture and stir it in. Any kind of plain yogurt is fine -- Greek, whole milk, sheep’s milk, and non-fat all work beautifully. Keep adding yogurt and stirring until your mixture starts to look crumbly, but is still dry. Then slowly add some milk, stirring as you go. Stop when the mixture starts to come together and is wet, but not loose like pancake batter. Use whatever milk you have on hand -- skim, whole, buttermilk -- it’s your biscuit party!

3. If you’re getting wild and flavoring your biscuits, stir in your add-ins now. Shredded cheddar cheese and sliced scallions are nice, or grated Parmesan and chives. Love Bacon? There’s no one stopping you (in fact, I’m encouraging you). Crumble that up and toss it on in.

If you want sweet biscuits, just dial down the salt and add a heaping spoonful of sugar to your flour. Cinnamon sugar biscuits, coconut-cardamom biscuits, dried cherry and pistachio biscuits -- the kitchen is your oyster.

4. Lightly flour a surface, and turn your dough out on it. Gently fold the dough onto itself a few times, then press it together into a flattened ball. If your dough is too dry, add a little more milk. Too wet and sticky? Add some flour. (Way too wet? No worries -- call them drop biscuits and skip the next step. Just spoon heaps of dough onto your parchment-lined baking sheet and proceed.)

5. Once you’ve kneaded it together, use a rolling pin to make a flat disk. The thicker the dough, the higher and bigger it’ll be. Cut it into rounds using a biscuit cutter (a glass or empty can works well, too).

6. Place your beautiful biscuits onto a parchment-lined sheet, sprinkle them with coarse sea salt -- or infused salt, or dried herbs -- and bake them for about 12 to 15 minutes. Bigger biscuits take longer, but start checking around 10 minutes and take them out once they’re golden brown on the top.


Congratulations, you are now a top-notch baker. Your prize is warm biscuits for dinner. 

Spinach, and Goat Cheese Stuffed Chicken

Recipe by Canadian Living. Photo by Jen at OnlyanApron.com


  • 2-3 tbs olive oil
  • 1 shallot finely chopped
  • 1 clove of garlic minced
  • 4 oz of spinach (about 2 cups)
  • 2 oz goat cheese
  • 1/2 tbs grated lemon zest
  • salt and pepper to taste
  • 2 boneless skinless chicken breasts butterflied
  • 1 1/2 tbs all-purpose flour
  • toothpicks


  1. In large skillet, heat 1 tbs of the olive oil over medium-high heat, cook shallots until translucent, about 3 minutes. Add the garlic and cook for 1 minute. Add spinach and cook, stirring, until it’s wilted, about 3 minutes.
  2. In bowl, combine the spinach mixture, goat cheese, lemon zest and season with salt and pepper.
  3. Preheat your oven to 400 degrees F.
  4. Lay each butterflied chicken breast out flat and divide the filling between the two, placing the filling on the side of the chicken breast.
  5. Starting on the side that has the filling, roll the chicken up as tightly as you can and secure with toothpicks. I found 4 toothpicks did the trick.
  6. Season the chicken breasts with salt and pepper and roll in the flour, shaking off any excess.
  7. Heat an oven safe pan on medium-high heat and drizzle with remaining olive oil. Cook chicken, turning occasionally, until golden brown on all sides, about 6 minutes.
  8. Transfer the pan to the oven and bake for about 12 minutes or until the internal temperature reads 165 degrees F with an instant read meat thermometer. Alternatively if you don’t have an oven safe pan you can cook the chicken in any skillet you have then transfer it to a baking sheet to continue cooking it in the oven. Remove the toothpicks before serving.
  9. Serve with Salad & Roasted Potatoes!

Mushroom and Pesto Egg Toast

Inspired from the recipe by Spork Me. Photo By Spork Me.

Ingredients (serves 2):

  • handful sliced mushrooms, stems removed and covered in olive oil, salt and pepper
  • 2 slices bread (more if you're using baguette)
  • 2 eggs
  • Joe's Kitchen Pesto
  • Optional: Cheddar Cheese for melting on top.


  • Roast the mushrooms for about 10 minutes at 375F until they start to soften. 
  • In a heated and greased pan, crack eggs, top with pesto and cheese, being careful not to overflow the egg.  Cook about 5-10 minutes, until the yolks are cooked to your liking.
  • Serve on toast, with a bit more pesto on top.


Roasted Salmon with Potatoes and Mushrooms with Honey Mustard Glaze


1 pound small new potatoes (about 10), halved
8 ounces mushrooms
3 tablespoons olive oil
kosher salt and black pepper
1 1/4-pound piece skinless salmon fillet
1 tablespoon red wine vinegar
1 tablespoon whole-grain mustard
1 teaspoon honey
Garnish Optional: 2 tablespoons fresh flat-leaf parsley, chopped


  1. Heat oven to 400° F. On a rimmed baking sheet, toss the potatoes, mushrooms, 1 tablespoon of the oil, and ½ teaspoon each salt and pepper.
  2. Roast, tossing once, until the potatoes begin to soften, about 20 minutes.
  3. Push the vegetables to the edges of the pan and place the salmon in the center. Season with ¼ teaspoon each salt and pepper.
  4. Roast until the salmon is opaque throughout, the mushrooms are tender, and the potatoes are golden brown, 12 to 15 minutes.
  5. Meanwhile, in a bowl, whisk together the vinegar, mustard, honey, and parsley, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper. Drizzle over the salmon and vegetables before serving.