Greek Yogurt Biscuits with Sausage Gravy

By David TisueBaking, Breakfast, Pastry
Up Close Greek Yogurt Biscuits and Gravy

I love a good light fluffy buttermilk biscuit, here is a great recipe if you are out of buttermilk.

Greek Yogurt Biscuits baked on Silpat

Biscuits are a staple of a great hearty breakfast. Especially in parts of the country where you want good comfort food to start the day. Most people think of the southern part of the States is where you will find great biscuits. But in my experience, anywhere there are farms and ranches you will find awesome biscuits. I’ve been to all but 5 of the states and most of the provinces of Canada, thanks in Part to my awesome mother, who gave us summers of amazing travel experiences. And I filled in most of the rest when I was on tour with Showboat in my thirties. Stagehands on tour definitely know where to find good breakfasts after a late night load out at 3 am in the morning. I have a great memory of a cold early snowy morning in Thunder Bay Ontario, of some very tasty biscuits and gravy in a roadside diner we stopped in, on the way out of town.

Greek Yogurt Biscuits and Gravy on a plate
Rich sausage gravy generously ladled over hot biscuits, is, to me, one of the most decadent and satisfying breakfasts you can eat anywhere. I remember seeing a huge pot of sausage gravy bubbling away on the stove of one of my favorite places to eat in Bozeman Montana when I was in college. I would walk all the way downtown from my dorm on a Sunday just to have a huge plate of it poured over fluffy biscuits and served with a couple of fried eggs. It’s funny to me, that recently biscuits and gravy was put on a list of foods that travelers from anywhere outside of North America, don’t understand and find kinda gross. Biscuits and gravy are definitely what I want when I want to indulge in a big plate of comfort and joy.

Greek Yogurt Biscuits with Jam

Buttermilk is a great thing in biscuits. The acid in it reacts with the baking soda and gives the lift to make light and fluffy biscuits we all know and love. I wanted to make biscuits on a cold rainy morning. I rooted around in my fridge and to my dismay the buttermilk I thought I had, was way too old and had definitely become a chemistry experiment I did not want to experience. I was being lazy and not wanting to go out to buy some buttermilk. I didn’t even have any milk I could have used with some lemon juice. I did have some almond milk. I looked around some more and saw a big container of non-fat Greek yogurt. It’s got acid, right? So I decided to play around and make biscuits with the yogurt. They turned out nice and high, light and delicious. I’m sure the protein in the yogurt adds to the nutritious content, but the butter and the sausage gravy totally negate anything that that would benefit! Try these you will be surprised how good they can be.

Greek Yogurt Biscuits and Gravy #2

The gravy takes about the same time as the biscuits, so it can be simmering away as you cook the biscuits.

Greek Yogurt Biscuits baked on Silpat
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Greek Yogurt Biscuits
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 

If you are out of buttermilk Here is a great alternative . By using Greek Yogurt you can still get those light and fluffy Biscuits

Course: Baking, Breakfast
Cuisine: American
Servings: 8 biscuits
Ingredients
  • 3 cups all purpose flour
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 cup unsalted butter
  • 3/4 cup greek yogurt, non-fat or regular
  • 1/2 cup milk, or almond, soy, coconut
  • 2 tablespoons butter, melted
Instructions

  1. Pre-heat the oven to 400°. 

  2. Line a baking sheet with parchment paper or silpat. 

  3. In a mixing bowl stir together the flour, sugar, baking powder, baking soda, and salt. 

  4. Using a pastry cutter or a fork cut in the butter until you have pea-sized chunks. Be careful not to over cut in the butter. You want chunks to get the flakey layers.

  5. In a small bowl or measuring cup, whisk together the yogurt and the milk. 

  6. Using a fork, toss the yogurt mixture into the flour mixture. Stir until the mixture barely starts to come together.

  7. Turn out onto a clean work surface and with your hands gather it into a ball, working gently to make sure most of the dough is moistened. The key here is to barely work the dough so if there are a few dry bits, that’s ok.

  8. Pat the mixture into a I inch thick disk.

  9. Using a 3-inch round cutter, cut as many biscuits as possible and then re pat out the scraps to cut a few more. After the first re-roll the biscuits won’t rise as high so try to only re-roll once. you should get 8 or 9.

  10. Place the cut biscuits onto the lined baking tray. 

  11. Brush the cut biscuits with the melted butter. 

  12. Bake the biscuits for 20 minutes or until golden brown.

Recipe Notes

You can use salted butter in the recipe and decrease the salt just a bit. I used Almond milk but you can use whatever you have on hand.

 

Sausage Gravy in Greek Yogurt Biscuits
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Sausage Gravy

A good rich sausage gravy.

Servings: 8 servings
Ingredients
  • 1 lb bulk breakfast sausage, you can use spicy if you like
  • 1/4 cup all purpose flour
  • 3 cups whole milk
  • salt and pepper
Instructions

  1. In a large skillet brown the sausage over medium heat, breaking up the sausage as it browns. 

  2. Do not drain out the grease, unless there is more than 3 tablespoons. 

  3. Stirring constantly, cook the flour with the sausage for a couple of minutes.

  4. Stir in the milk, scraping up any cooked flour that may be sticking to the bottom of the pan. 

  5. Season generously with salt and lots of pepper.

  6. Stirring occasionally, cook for 10-15 minutes until the mixture has thickened. 

  7. Serve warm over biscuits.