These yogurt biscuits are soft, tender, flaky and high in protein. They only require 3 ingredients and are easy to make. There is no need to laminate the dough. They have a texture just like regular biscuits even though they are made with a healthier ingredient. The biscuits are ready in about 30 minutes.
A stack of three biscuits

These biscuits have a soft and flaky texture just like regular biscuits, even though they are easier to make, use less butter, and contain a healthier ingredient. Plus, they are high in protein.

Ingredients

  • Self-rising flour
  • Greek yogurt
  • Butter

Self-rising flour: Self-rising flour is a flour blend that already contains a leavening agent and sodium. It is a popular flour to use for making biscuits.

Greek yogurt: This recipe works best with a very thick, high protein Greek yogurt. Greek yogurt will give these biscuits a slightly tangy aftertaste. If you don’t like the tangy yogurt taste in your biscuits, I’ve also made these with cottage cheese, which doesn’t leave a tangy aftertaste.

Butter: A little bit of frozen butter is added to the biscuits to help make them tender and produce flaky layers.

How to Make High Protein Biscuits

  • The butter is grated and briefly frozen for a few minutes. Add the frozen butter to a large mixing bowl with the flour and toss until the butter shreds are coated in flour.
  • Add the Greek yogurt and mix until a dough forms.
  • Transfer the dough to a lightly floured surface and roll and shape the dough into a rectangle that is slightly more than 1 inch thick. Cut the dough into 9 pieces.Biscuit dough in a glass bowl and then rolled into a rectangle
  • Place the individual biscuits onto your prepared baking pan. Brush the tops with melted butter. Bake until golden brown and cooked through.
  • Allow the biscuits to cool a little before eating. You can serve biscuits with butter, jam or whatever else you like to eat biscuits with.

Biscuits on a cooling rack

Texture

These biscuits produce soft, flaky, moist, tender layers just like regular biscuits.
A biscuit cut in half with butter spread on one half

Expert Tips

  • The biscuits are not as salty as traditional biscuits and have a slightly tangy aftertaste from the yogurt. You can add salt to the biscuits to reduce some of the tangy flavor and make them more salty. Whether you think salt is needed will depend on personal preference as well as the brand of ingredients you are using (some self-rising flours contain more salt, while some Greek yogurts are more tangy).
  • You can divide the dough into 12 pieces for smaller biscuits or into 6 pieces for large biscuits.

Golden brown biscuits after baking

More High Protein Recipes

4.50 from 4 votes

3 Ingredient High Protein Biscuits

These high protein biscuits are flaky, tender and soft. They have a texture like regular biscuits but they are made with a healthier ingredients and contain a lot of protein. They are also very easy to make. Just 3 ingredients, no laminating and ready in about 30 minutes.
Servings: 9 biscuits
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
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Ingredients

  • 1/4 cup (56g) unsalted cold butter, grated on large hole of box grater, plus additional 1 tbsp (14g) melted butter for brushing on biscuits
  • 2 cups (273g) self rising flour, see note before starting
  • 1 1/2 cups (354g) thick, high protein plain Greek yogurt, see note

Instructions
 

  • Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper. Place the grated butter in the freezer briefly, about 5-10 minutes. This will help keep it cold during the dough making process. Cold butter helps to form better flaky layers.
  • In a large bowl, add the grated frozen butter to the self-rising flour and gently toss until each strand of butter is coated in flour.
  • Add the yogurt and mix gently with a spatula or your hands until there is no loose flour remaining. The dough should be soft, slightly tacky, and easy to press together—avoid overmixing. The amount of yogurt or flour you may need may vary depending on the yogurt brand. If your dough is too crumbly, you can add a little more yogurt. If it’s too wet, you can add a little more flour.
  • Transfer the dough to a lightly floured surface. Roll the dough into a rectangle that is slightly more than 1-inch thick (the rectangle should be around 5 inches x 6 inches).
  • Use a sharp knife or bench scraper to cut the dough into 9 squares. Place the biscuits on the prepared baking sheet, spacing them about 1 inch apart.
  • Brush the tops with melted butter and bake for about 15–18 minutes, or until the tops are golden brown and the biscuits have puffed and are cooked through. Let biscuits cool slightly before serving. Uneaten biscuits should be stored in an airtight container in the fridge or freezer.

Notes

  • Yogurt note: Make sure your Greek yogurt is thick (not runny) and contains a high amount of protein (around 18 grams per 170g serving). If your yogurt is too watery or doesn't contain enough protein, it can make the dough too sticky to work with and your biscuits won't rise as much. I used Kirkland Greek yogurt.
  • Self-rising flour amount. There are 2 main kinds of self-rising flour sold in the US. One that is a lower protein (2 grams per 1/4 cup serving) flour and one that has a regular amount of protein (3 grams per 1/4 cup (30g) serving). The amount of protein affects how much liquid is absorbed. For this recipe, I tested it with Gold Medal self-rising flour (regular amount of protein). Please use a self-rising flour with a regular amount of protein (3 grams per 1/4 cup), or make your own self-rising flour with the recipe I share at the end of the notes.
  • I made these with Gold Medal self-rising flour.*
  • *These product links are affiliate links. This means I earn a commission from qualifying purchases.
  • Homemade self-rising flour: Whisk together 2 cup all purpose flour, 3 tsp baking powder and 1/2 tsp salt. Make sure your all purpose flour has a regular amount of protein (3 grams per 1/4 cup). Most brands in the US contain this amount but there are some brands with higher protein (4 grams per 1/4 cup) such as King Arthur Flour and Bob's Red Mill. You do not want a high protein flour.
  • You can cut the dough into 12 pieces for mini biscuits. You can also cut the dough into 6 pieces for extra large biscuits.
Serving: 1biscuit, Calories: 169kcal, Carbohydrates: 21g, Protein: 7g, Fat: 6g, Saturated Fat: 4g, Sodium: 326mg, Sugar: 1g, NET CARBS: 21
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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