Herbed Sour Cream and Yogurt Mini Biscuits

herbed sour cream and yogurt mini biscuits

If you are looking for a rich buttery biscuit, then look no further than these cute little sour cream and Greek yogurt biscuits made in a mini muffin tin. Light and fluffy, they are not for those on a diet however. I suggest making them when you are sharing dinner with family or friends because I speak from experience when I say the temptation to eat more than two is awfully hard to resist.

herbed mini biscuits in baking pan

There is no rolling involved with these biscuits. Simply knead the dough a few times, shape into small balls and transfer to greased mini muffin cups. They come together in hardly anytime at all and only take about 10 minutes in the oven.

These melt in your mouth beauties make for a fine accompaniment to pretty much any meal that would be enhanced with some homemade biscuits on the side. Best served warm, they can be reheated in foil in a 250 degree oven before serving.

mini biscuits with herbs

Herbed Sour Cream and Yogurt Mini BiscuitsHerbed Sour Cream and Yogurt Mini Biscuits
Recipe by
Published on September 3, 2014

Simple, rich and buttery miniature sour cream and yogurt biscuits with dried herbs — these light and fluffy melt-in-your-mouth biscuits are irresistible

Preparation: 15 minutes
Cooking time: 10 to 12 minutes

Print this recipePrint this recipe

  • 2 cups spelt or unbleached white flour
  • 3 teaspoons baking powder
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried parsley
  • 1 teaspoon sea salt
  • 1 cup unsalted butter, softened at room temperature
  • 1/2 cup sour cream
  • 1/2 cup Greek yogurt
  • Grease 24 miniature muffin cups. Preheat an oven to 425°F.

  • In a large bowl, whisk together the flour, baking powder, basil, parsley and salt. Add the butter, sour cream and yogurt and stir well to combine. Knead a few times in the bowl, gently folding the dough over itself a few times.

  • Shape the dough into 24 small balls about 1-inch in size and transfer to the prepared muffin tin.

  • Bake in the preheated oven for 10 to 12 minutes or until golden brown. Let sit in the pan for a few minutes and then transfer to a wire rack. Serve warm. The biscuits can be reheated in a 250° oven wrapped in foil.

Makes 24 mini biscuits

mini sour cream and yogurt herbed biscuits

Other biscuit recipes you may enjoy from my kitchen:
Blueberry Lime Biscuits
Cheddar Dijon Biscuits
Classic Southern-Style Buttermilk Biscuits
Whole Wheat Blueberry Tea Biscuits with Dried Cherries

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Ivy said...

They look delicious Lisa. I can imagine them with some feta in as well :)

Joanne said...

I love how these are baked in a mini muffin pan! Because regardless, I'll probably have at least two and at least if they're small it won't be so disastrous.

Rosa's Yummy Yums said...

They look and sound delicious! Perfect for taking to a party or on a picnic.