Salt-and-Pepper Biscuits
Greek yogurt is the perfect way to lighten up these biscuits without skimping out on any of that signature buttery delicious flavor!
Yield: 8-10 biscuits
  • ¾ cup nonfat Greek yogurt
  • 4 tbsp heavy cream, divided
  • 1 tbsp baking powder
  • 1 tsp kosher salt
  • 1 tsp sugar
  • ½ tsp coarsely ground black pepper, plus more for spinkling
  • 2 cups all purpose flour
  • 6 tbsp chilled unsalted butter, cut into small pieces
  • flaky sea salt
  1. Preheat oven to 425. In a small bowl, whisk together the Greek yogurt and 3 tbsp of the heavy cream. Set aside.
  2. In the bowl of a food processor, combine the baking powder, salt, sugar, black pepper, and flour. Pulse together until combined.
  3. Add the chilled butter to the bowl and pulse until the butter is broken down into pea-sized chunks. Transfer the mixture to a large bowl and gently stir in the yogurt/cream mixture. Knead until it turns into a ragged dough. Roll out the dough on a lightly floured work surface until it is about ¾"-inch thick. Using a biscuit cutter, cut out the biscuits, re-rolling the scraps as needed.
  4. Place the biscuits on a parchment-lined baking sheet and brush with the remaining heavy cream. Sprinkle with sea salt and black pepper. Bake until golden brown on the tops and bottoms, about 15-20 minutes. Serve warm
Adapted from Bon Appetit
Nutrition Information
Serving size: 1 biscuit
Recipe by Joanne Eats Well With Others at