Greek Yogurt Muenster Biscuits

Yields: 8 servings
Active Time: 42 minutes
Difficulty Level: Intermediate


  • 2 cups all-purpose flour
  • 1 tbsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. kosher salt
  • 3/4 cup Odyssey Plain Greek Yogurt (0% or 2%)
  • 1/2 cup Buholzer Brother’s Muenster Cheese, cold and shredded
  • 1/2 cup milk or buttermilk
  • 1 large egg

Egg Wash:

  • 1 egg
  • 1 tbsp. water


  1. Preheat oven to 400 degrees F. Line baking sheet with parchment paper or lightly spray with non-stick cooking spray.
  2. Whisk together the flour, baking powder, baking soda, and salt in a large bowl. Add Greek yogurt and cheese; mix gently until well blended. Use a mixing technique similar to cutting in butter (keeping dough crumbly – your goal isn’t to make one big ball).
  3. In a separate bowl, whisk egg into milk. Pour the milk into the Greek yogurt mixture and use a rubber spatula to gently combine everything. Add a little more flour if dough seems to sticky.
  4. Turn the dough out onto a floured surface and gently pat it out to about 3/4 inch thick. Cut 16 circles using a 2 inch biscuit cutter. If you are making “regular” biscuits you can just place the dough rounds on the prepared baking sheet, about 1 1/2 inch apart. If you want big biscuits, stack two rounds together (don’t pinch together). Place them on the baking sheet about 2 inches apart.
  5. Brush the tops of the biscuits with the egg wash and then bake for 10 minutes (regular size) or 12-14 minutes (double biscuits).
  6. Serve warm plain or with butter and honey.

Buholzer Brothers Muenster Cheese

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