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These 2 ingredient biscuits are light, flaky, and fluffy and come together effortlessly. No yeast or buttermilk is needed!
Ready for more biscuit recipes? Try my 3 ingredient biscuits, air fryer biscuits, keto biscuits, and coconut flour biscuits next.
Short on time but need a foolproof homemade biscuit recipe? My 2-ingredient biscuits are your answer.
Using two (literally, two) ingredients, these biscuits come out of the oven with a gorgeous golden brown color, tangy flavor, and soft, fluffy center. I added cheese to take them over the top, and regardless if you do the same, they’re destined to turn out perfect.
Table of Contents
Why I love this recipe
- Just 2 ingredients. All you need is self-rising flour to help the dough rise and Greek yogurt to make the biscuit tender.
- No butter or buttermilk. I love buttermilk biscuits as much as anyone, but these are just as satisfying (and much easier to make!).
- No yeast, either. Unlike other breads, these rise perfectly on their own.
- Easy to customize. Keep them simple with some butter, add cheese, or make them dairy or gluten-free. The options are limitless.
★★★★★ REVIEW
“
I made a quarter batch tonight just to try them out, and I recommend 10/10. I could taste the tangy yogurt but it was a really nice twist. Will definitely be making these again!” – Cam
Ingredients needed
- Self-rising flour. I used White Lily self-rising flour, but if you don’t feel like running to the store, it’s easy to make your own self-rising flour with all-purpose flour, baking powder, and salt. Use gluten-free flour if needed.
- Greek yogurt. Use fat-free, low-fat, or full-fat Greek yogurt. I’ve also tested this recipe with heavy whipping cream, but I prefer the yogurt version.
- Shredded cheese. Optional, but I love a good cheddar cheese biscuit (hello cheese biscuits).
How to make 2 ingredient biscuits
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep. Preheat the oven to 180C/350F and line a large baking sheet with parchment paper.
Step 2- Make the biscuit dough. In a large bowl, combine the flour and yogurt and stir until combined. If the dough is too thick, add extra yogurt, but if it is too thin, add more flour. I like to add cheese, so fold it here if you do too!
Step 3- Shape. Transfer the dough to a lightly floured surface. Pat and roll the dough to 1/2-inch in thickness. Divide into eight portions. Shape into mounds and place on the prepared baking sheet.
Step 4- Bake. Bake for 17-19 minutes until the tops are golden brown and the edges are firm.
Arman’s recipe tips
- Carefully measure the dry ingredients. With only two ingredients, too much flour can seriously change the texture of the biscuits. I like to gently spoon the flour into my measuring cup so it doesn’t get packed down.
- Don’t overwork the dough. The more you mix, the more gluten develops, making for dense and flat biscuits.
- Use a biscuit cutter. I prefer the rustic look of my drop biscuits, but if you like perfect circular biscuits, use a biscuit cutter.
- Bake them in a cast iron skillet. While not necessary, I find cast iron gives the exterior of the biscuits a nice crunch.
- Brush tops of the biscuits with melted butter or heavy cream so they get extra golden tops.
Variations
- Add bacon. Because who doesn’t love bacon cheddar biscuits?
- Make vegan biscuits. Use fermented coconut yogurt and dairy-free cheese.
- Make sweet biscuits. Use vanilla-flavored Greek yogurt and add 2 tablespoons of maple syrup.
- Served them warm with a little honey or almond butter.
- Turn them into breakfast sandwiches with over easy eggs and turkey sausage.
Storage instructions
To store: Greek yogurt biscuits can be kept at room temperature, covered, for up to 3 days. If you’d like them to keep longer, store them in the refrigerator for up to 1 week.
To freeze: Place leftover biscuits in a ziplock bag and store them in the freezer for up to 6 months.
Reheating: To enjoy biscuits warm, microwave for 30 seconds or reheat in a preheated oven at 180C/350F for 6-7 minutes.
Frequently asked questions
A leavening agent combined with some form of dairy is key for fluffy and high biscuits. This recipe has baking powder in the flour and combined this with yogurt.
While traditional biscuits call for at least one of these two ingredients, this recipe needs neither of them.
More 2-ingredient recipes to try
2 Ingredient Biscuits
Ingredients
- 1 cup self rising flour * See notes
- 1 cup Greek yogurt or dairy free alternative
Instructions
- Preheat the oven to 180C/350F. Line a large baking tray with parchment paper and set aside.
- In a large mixing bowl, combine the flour and yogurt and mix well until combined. If the dough is too thick, add extra yogurt. If the dough is too thin, add more flour. If using cheese, fold it through at the end.
- Lightly flour a kitchen surface. Transfer the dough into it and divide them into eight equal portions. Shape them into mounds and place them on the lined baking tray.
- Bake the biscuits for 17-19 minutes, or until the tops are golden brown and the edges are firm. Remove the biscuits from the oven and serve immediately, or let them cool completely.
Notes
Nutrition
Originally published October 2022, updated and republished June 2024
I made this recipe. I cannot believe how good they turned out!
Very easy to make. I made them yesterday. So tasty.
Yummy Soft and Delicious It’s A Winner🥰😁💯👏🏾👏🏾😋😋😋😋 tyfs!
I made a quarter batch tonight just to try them out and I 10/10 recommend. I could taste the tangy yogurt but it was a really nice twist. Will definitely be making these again!
These are surprisingly good! Mine don’t look as nice as yours- they more resemble drop biscuits then regular cut out biscuits- but the taste is what matters. I was expecting them to be really tangy because of the yogurt, but I mostly taste the flour. They really taste legit. Thanks, I can see myself making these on a regular basis!
can’t wait to try this sounds rich & delicious
Am still need to go through your and try it
since when did biscuits ever needed yeast??
Many do, enjoy.
I’m so glad I accidentally found you! I hate to bake but love to eat freshly made baked goods. Your recipes are perfect! Thank you!
The best time for the one you true love and always be the best cook and more to come from my family members and friends you love.
Always be happy and a good smile. The love and be safe.