Greek Yogurt Cheesy Bacon Biscuits
Updated: Aug 24
I was inspired to come up with this recipe by a Twisted YouTube video on Cheesy Bacon Scones. Biscuits (American idea of biscuits) and Scones are similar (see below). I decided to call mine biscuits because they seemed more like biscuits to me. Haha! :)
The main difference in this recipe is that I was experimenting with using Greek Yogurt and Water instead of heavy cream. I didn't realize that you could use yogurt to make bread until I made this Yogurt Flatbread (link). I learned people have been using yogurt to make bread for thousands of years. Haha! :)
Also I had recently used sour cream in a recipe from Bon Appetit to make tasty Sour Cream & Onion biscuits. Yogurt has a similar consistency to sour cream, so I thought it might work. And it did!
Note: Substituting yogurt is a healthier alternative to heavy cream, but I don't think you can substitute cold butter when making biscuits. You need cold chunks of butter to get flaky biscuits as I've heard lots of chefs say. The cold butter melts in the oven and creates steam pockets which make the biscuits fluffy and flaky; it doesn't work if the butter is not cold.
Biscuits vs. Scones
"If you live in a country with the Queen as your monarch, "biscuits" are cookies and "scones" are similar to American biscuits. However, just as with almost everything Americans inherited from the Brits, we had to make them our own.
Next to each other, a biscuit recipe and scone recipe may look deceptively similar. Both are classified as "quick breads," which simply means they are breads that rise during baking because of chemical leaveners like baking powder and baking soda. Biscuits and scones are also built on the foundation of flour, fat (usually butter), and liquid. The two have the same British ancestor, but the versions being made by early Southern colonists were characterized by the butter, lard, buttermilk, and soft wheat plentiful in the South. Over time, this fluffy and layered bread evolved into a regional commodity: the Southern biscuit."
Ingredients (Yield: 5 biscuits):
- 1 cup flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 tsp garlic
- 1/2 cup of torn up bacon pieces
(thinner bacon works better here; see photo; You can add more bacon if you want)
1/2 cup shredded cheddar
(You can add more cheese if you want :) )
- Scallions or spinach flakes
(I used 1/2 tsp of spinach flakes; traditionally cheesy bacon biscuits have scallions, but I didn't have scallions.)
- 4 tablespoons (1/4 cup) Greek yogurt
- 3/8 cup of water
- 2 tablespoons of cold butter (in about 1/2 inch chunks to start) — when you bring the dough together you will make the butter chunks smaller - like pea-sized before baking)
Note: You can add more garlic, salt & pepper to your liking.
1.) Put all dry ingredients in a bowl (flour, baking powder, salt, pepper, garlic powder) and shake the bowl around, so the spices are evenly distributed.
2.) Tear up / cut bacon to get 1/2 cup or more.
This is what the bacon looked like. Pretty chunky. :)
3.) Add cheese and bacon to the bowl.
4.) Cut bacon into 1/2 inch chunks.
5.) Add yogurt, water, and butter chunks to the mixture.
6.) Use your hands to bring the dough together and make the chunks of butter smaller (pea-sized). (I used gloves)
7.) Put in fridge for 30 min.
8.) Preheat oven to 425 degrees
9.) Form into 5 biscuits. Here I patted down the cold dough in the mixing bowl out of the fridge and used a butter knife to make 5 slices, which actually kind of look like scones. Haha!
10.) Bake 18-20 min. or until golden brown on a baking sheet lined with parchment paper.
Eat! You can eat them alone or with sour cream. Give it a try! We are good at this!