Cheddar-Garlic Yogurt Biscuits

These cheddar-garlic yogurt biscuits are soft in the center, lightly crisp at the edges, and easy to mix without yeast or a rolling pin. Plain Greek yogurt supplies moisture and a gentle tang, while self-rising flour provides the lift. A modest amount of cheese keeps the dough workable and gives every biscuit savory flavor. Pickled jalapeño and a splash of its brine are optional, but they add a bright contrast without making the biscuits especially hot.

Recipe at a glance

• Yield: 8 biscuits
• Prep time: 15 minutes
• Bake time: 18–22 minutes
• Equipment: large bowl, measuring cups and spoons, sturdy spoon, baking sheet, parchment paper, and a 1/4-cup measure

Ingredients

• 1 1/2 cups (180 g) self-rising flour, spooned into the cup and leveled
• 1 teaspoon garlic powder
• 1/2 teaspoon dried parsley
• 1/4 teaspoon black pepper
• 3/4 cup (180 g) plain Greek yogurt
• 1 tablespoon pickled jalapeño brine or milk
• 1/2 cup (55 g) finely shredded cheddar cheese
• 1/4 cup (28 g) finely shredded mozzarella cheese
• 1 tablespoon finely chopped pickled jalapeño, optional
• Nonstick cooking spray

How to make the biscuits

1. Heat the oven to 400°F (205°C). Line a baking sheet with parchment and coat the paper lightly with cooking spray.
2. Whisk the self-rising flour, garlic powder, parsley, and black pepper in a large bowl. Break up any flour lumps before adding the wet ingredients.
3. Add the yogurt and jalapeño brine. Stir until most of the dry flour disappears. Fold in the cheddar, mozzarella, and chopped jalapeño. Stop mixing as soon as a thick, shaggy dough forms; overworking it can make the biscuits firm.
4. Divide the dough into eight mounds using a lightly greased 1/4-cup measure. Place them about 2 inches apart and gently round the tops with damp fingertips. Do not press them flat.
5. Bake for 18–22 minutes, rotating the pan after 12 minutes. They are ready when the tops are lightly golden, the bases are browned, and the centers no longer look wet. Let them rest on the pan for 5 minutes before serving.

Ingredient notes and useful cues

Self-rising flour already contains leavening and salt, so ordinary all-purpose flour is not a direct one-for-one substitute. To make a substitute, whisk 1 1/2 cups all-purpose flour with 2 1/4 teaspoons baking powder and 1/4 teaspoon fine salt. Thick Greek yogurt works better than runny regular yogurt. If the dough spreads like batter, mix in flour one tablespoon at a time. If dry pockets remain after a thorough stir, add milk one teaspoon at a time.

Finely shredded cheese disperses more evenly and is less likely to weigh down the dough. Regular, reduced-fat, or fat-free cheese can be used, but they melt differently; judge doneness by the biscuit rather than melted cheese alone. For a mild version, replace the jalapeño brine with milk and omit the chopped pepper.

Storage and reheating

Cool leftovers completely, then refrigerate them in a covered container for up to 4 days. Reheat at 325°F for 6–8 minutes, or microwave one biscuit briefly until warm. Freeze cooled biscuits in an airtight bag for up to 2 months. Thaw overnight in the refrigerator before reheating so the centers warm evenly.