Skyr Biscuits

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Skyr Biscuits

I’ve mentioned ad nauseam just how much I love breakfast in any, all and every form. I would eat it for every meal, every day for the rest of my life if I could. Donuts, coffee cakes, danish, biscuits, waffles, eggs, sausage, bacon, and hash browns/home fries. I’m hungry just thinking about it! As I can’t function for more than 30 minutes on a sweet breakfast without my blood sugar crashing (I can’t do something like a bowl of cereal or oatmeal as my meal), I made something more protein-laden and savory–Including these Skyr Biscuits.

Skyr Biscuits

My original intention was to make biscuit sandwiches with these, but as you can see, I simply ate them with butter straight from the oven. These are not sweet biscuits, which is okay with me–But the biscuit recipe I usually use contains a tablespoon of sugar, so if you really need/want, you can add it in. They are perfect (to me), because I like a crunchy-topped/bottomed biscuit, and these had both.

Yield: 6

Skyr Biscuits

Skyr Biscuits
Prep Time 15 minutes
Cook Time 9 minutes
Total Time 24 minutes


  • 2 C all-purpose flour
  • 1 Tbsp. + 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. coarse salt
  • 5 Tbsp. unsalted butter, cubed and chilled
  • 2 Tbsp. siggi's 2% plain skyr
  • 1/3 C milk


Preheat the oven to 450 degrees F. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Cut in the butter with a pastry cutter, until the mixture resembles coarse crumbs.

Make a well in the center of the mixture, and add the skyr and milk all at once. Mix with a fork just until the dough comes together.

Turn out onto a lightly floured surface, and squeeze together into a ball. Pat or roll out to a thickness of about 1/2-inch. Cut with a floured 2-inch biscuit cutter, and place the biscuits on an ungreased baking sheet. You may need to push the scraps back together and pat out to get more biscuits.

Bake the biscuits for 8-10 minutes, or until golden brown. Serve warm.

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I have to say, winter is already doing a number on my psyche. I suppose it’s time to start taking my daily dose of Vitamin D for the next 6 months. We’re supposed to go to Sioux Falls on Saturday, and it’s one of those trips where I’m praying to every god I can think of to let the possibility of snow hold off for one day, so we can make the trip, because there’s the chance of 2 more inches hitting the area. We were hoping to do what will likely be the last stock-up trip at Costco for a long while, thanks to Old Man Winter’s early arrival (thanks a lot Typhoon Nuri!), and maybe do a bit of holiday shopping. Fingers crossed that still happens…This is one reason I hate living in a small town with no decent shopping options. That, and the actual dangers of venturing off out of town. UGH! I swear one of these days, I’m going to convince Jay to move somewhere warm and sunny year-round!

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6 Replies to “Skyr Biscuits”

  1. Siggi’s! I love them. My mother-in-law and I took a cooking class where we made all kinds of biscuits last month and I have been completely obsessed with them. These look divine. Hope the weather holds out for your trip! :-)

    • Thanks–I have another reason for heading to Sioux Falls, but I’ll reveal that later. :) So I really hope the weather holds!

      I think I would love taking a class all on biscuits…Up until a few years ago, all I used to make were drop biscuits, but I like kneading and cutting them out more nowadays.

  2. i had some siggis yogurt on hand for another purpose when i saw this recipe so i made these biscuits / i am a biscuit nut so i try every recipe i see / i must say that 1/3 cup of milk for 2 cups of flour is really not enough ! i added quite a bit more and the biscuits came out beautifully / i mean picture perfect / we are having them today with sausage gravy! and most likely will have them with turkey, too / smile / thanks

    i give them five stars but only when additional milk is used

    • I’m glad they worked out for you. I did think the 1/3 C wasn’t quite enough, but I made the recipe as-is and got them to come out (I admit, there was a lot of squeezing of dough together!). If you don’t mind my asking, how much more milk did you add?

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