Easy Greek Yogurt Biscuits

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2 cups all-purpose flour (240g) (sub for 1:1 gluten-free flour if needed )

2 Tbsp granular sweetener or sugar (24g)

2 tsp baking powder

½ tsp salt

2 Tbsp unsalted butter, cold (30g)

1 cup plain nonfat greek yogurt (227g)

1 egg (for wash)

Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, sweetener, baking powder and salt.
Cut the cold butter into small cubes then add to the flour mixture. Use a pastry cutter or two forks to cut the butter into tiny pea-sized pieces.
Then gradually mix in the yogurt with a spatula until you start to form dough (do not overmix or the biscuits won’t get as fluffy! There should still be flour in the bowl).
Transfer the dough with the remaining flour to a clean surface and lightly knead about 10 times (again, don’t over mix). Shape the dough into an oval disc and use a biscuit cutter to cut out 10 small biscuits (or 6 large). Place on the baking sheet. Then brush the tops of the biscuits with the egg wash.
Bake for 10-14 minutes or until golden brown to your liking. I took mine out right at 10 minutes when they were just starting to turn golden brown. Remove from the oven and brush with more butter.