It takes only 3 ingredients and 20 minutes to make these petite biscuits. They’re brushed with melted butter before and after they go into the oven for maximum buttery richness. Be sure to line the pan with parchment paper; not only does it prevent the dough from sticking and make cleanup a breeze, it also helps the biscuits cook more evenly. If you’d like to make a smaller batch, you can easily cut the recipe in half. Or make the full amount and freeze leftovers in a zip-top freezer bag for up to 2 months. Reheat from frozen at 350°F for 5-10 minutes.


white self-rising flour

2 cup(s)

plain fat free Greek yogurt

1½ cup(s)

regular butter

2 Tbsp


  1. Preheat oven to 450°F. Place flour and yogurt in a medium bowl; stir well with a wooden spoon until just combined and then keep mixing dough in bowl with your hands until smooth (about 2 minutes of kneading). If dough is too sticky to knead, add more flour, 1 Tbsp at a time, until no longer sticky.
  2. Turn dough out onto a lightly floured sheet of parchment paper. Roll dough to a ½-inch thickness. Cut with a 2-inch biscuit cutter into 24 biscuits, rerolling scraps as needed. Arrange biscuits 1 inch apart on a large baking sheet lined with parchment paper. Brush about half of butter over tops of biscuits.
  3. Bake at 450°F until lightly browned and done, 10-12 minutes. Brush remaining butter over tops of biscuits. Serve warm.
  4. Serving size: 1 biscuit

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