Vanilla Yogurt Biscuits

Self-rising flour and thick Greek yogurt form the dough for seven lightly sweet vanilla biscuits. A measured amount of whey powder reinforces vanilla flavor, while gentle handling prevents the small biscuits from becoming tough.

Details

Yield: 7 biscuits
Prep: 15 minutes
Bake: 15–19 minutes
Equipment: bowl, scale, sheet pan, parchment, bench scraper, pastry brush, thermometer

Ingredients

1 cup (125 grams) self-rising flour, plus 1 tablespoon for shaping
1 cup (245 grams) plain Greek yogurt
1 scoop (30 grams) vanilla whey protein powder
1 tablespoon granulated sugar
1/2 teaspoon cinnamon
1 teaspoon vanilla
1 large egg beaten with 1 teaspoon water, for wash

Method

Heat oven to 375°F. Line a light-colored sheet pan.
Whisk flour, whey powder, sugar, and cinnamon. Add yogurt and vanilla; fold until a shaggy, sticky dough forms.
Dust the work surface with the reserved flour. Fold dough over itself four times with a scraper. Divide into seven equal portions and shape gently into 1-inch-thick rounds.
Space biscuits 2 inches apart and brush tops lightly with egg wash.
Bake 15–19 minutes, until golden and centers reach 160°F. Cool 10 minutes on a rack.

Ingredient function

Self-rising flour contains leavening and salt, so additional baking powder is unnecessary. Greek yogurt hydrates flour and supplies acidity. Whey absorbs liquid; other protein powders can make the dough much drier and are not direct substitutes. Egg wash colors the surface but should not pool around the base.

Cues and troubleshooting

The dough should be sticky but hold a mound. If it smears, fold in one teaspoon flour at a time. If dry crumbs remain, add one teaspoon yogurt. Avoid kneading; excess gluten development produces firm biscuits. Similar weight and thickness matter more than perfect circles.

Serving, storage, and substitutions

Serve warm with berries or a thin spread of butter. Plain whey may replace vanilla whey if an additional half teaspoon vanilla is added. Full-fat Greek yogurt can replace nonfat by weight. Refrigerate within 2 hours because of the moist dairy crumb and use within 4 days. Reheat to 165°F. Freeze for up to 2 months. Legacy contributor media requires permission or replacement.

Shaping consistency

Weigh the complete dough and divide that weight by seven for the most even biscuits. If no scale is available for portions, flatten the dough into a rough rectangle, mark seven equal sections, and lift them with the scraper. Handle each piece only enough to bring the edges together.

Place taller rounds toward the outer part of the pan and leave airflow between them. Rotate the pan only after 10 minutes if the oven has a known hot spot. Pale sides are normal because the biscuits do not touch; the top should be golden and the center temperature must still be met. Cooling on a rack prevents condensation from softening the bases.

Vanilla Yogurt Biscuits