These Cinnamon Raisin Yogurt Biscuits are one of my new favorite biscuit recipes, and it all came together by accident. I was making a different biscuit recipe (always such a quick and easy addition to any dinner) that called for buttermilk. Side note: I know a lot of times buttermilk is the same thickness as whole milk, but when you buy REAL buttermilk, it’s actually about as thick as yogurt.
Anyway, I did not have any buttermilk on hand (I only buy it for biscuits and sometimes homemade ranch dressing—what do you use it for?) and while my first thought was to sub in regular milk (like so many other biscuit recipes), I decided to try yogurt instead because of the thicker consistency. The outcome was such a hit that I’ve decided that my new obsession was going to be trying different yogurt biscuits! Haha, it’s the little things in life, right?
Our Weekday Breakfast Struggle
The timing of this experiment could not be any more perfect. My daughters (both middle schoolers) have been turning down breakfast more and more on school mornings. They just aren’t in the mood, and I know, I know…it’s the most important meal of the day! However, I’ve learned that they WILL actually eat breakfast if I have something magically prepared that is so delicious, they just can’t resist.
So, that’s led to me racing into the kitchen and throwing together homemade avocado toast as fast as I can in the mornings—alternatively, all sorts of egg dishes, oatmeal, power balls, you-name-it. We do have the frozen breakfast burritos that I make about once a month, but some mornings are so rushed that there’s often not even time for them to heat and eat them. Not to mention, it’s a lot of food for someone who claims they’re not even hungry (they have been taking, and loving, the burritos in their lunches).
And here’s the thing, I don’t particularly like to race into the kitchen like there’s a fire drill first thing in the morning so I can have something ready (before the pressure of the bus’s morning arrival—hello childhood nightmares!) in hopes it’ll be appealing enough for them to decide to eat it. Which is why I’m so excited to have a new, super easy option—we might as well call it “breakfast in a biscuit”—that I can make in advance and basically throw at them as they walk out the door.
That reminds me of a waffle that actually WAS thrown across the mud room one morning when I tried to hand it off upon their exit (how dare I think it could be eaten without syrup!). LOL, gotta love those moody middle schoolers! So now you further understand the struggle here and why this new combo that they both love (and would never pass up!) is a welcome one.
Cinnamon Raisin Yogurt Biscuits
Make mornings easy and delicious with these Cinnamon Raisin Yogurt Biscuits. I've replaced the buttermilk with yogurt, and they came out amazing!
Ingredients
- 2 cups whole-wheat pastry flour, plus extra for patting out the dough
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 8 tablespoons butter
- 1/2 cup raisins
- 1 1/2 cups whole milk plain yogurt
Instructions
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Preheat oven to 425 degrees F.
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In a large bowl, whisk together the flour, baking powder, cinnamon, baking soda, and salt.
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Cut the butter into tablespoon size chunks and sprinkle on top of the flour mixture. Work the butter into the flour using a pastry cutter tool, the back of a fork, or by pinching it into small pieces with your fingers. You could also use a food processor with a dough blade.
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Stir in the raisins with a fork or spoon, and then add in the yogurt. Use your hands to squeeze the dough to help bring it together.
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Turn the dough out onto a floured surface, sprinkle the top with more flour, and pat it out by hand to about 1" thickness. Cut out pieces with a cookie cutter of choice (any shape will work!), fold over scraps, and repeat until all the dough is used.
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Space out pieces on a baking sheet and bake until golden brown, 12 to 15 minutes. My daughters think these are best served warm so eat right away or reheat before eating any leftovers.
Recipe Notes
We recommend organic ingredients when feasible.
Nutrition Facts
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Tamara
April 11, 2019 at 9:13 amThose biscuits look wonderful. I use buttermilk for biscuits and dressing too. I also soak chicken in buttermilk over night before making homemade fried chicken. My nine year old daughter loves the taste of buttermilk so much that she drinks a small glass of it regularly.
Lisa Leake
April 15, 2019 at 3:56 pmOh wow, never heard of drinking it straight! Interesting!
Angie
April 18, 2019 at 1:00 pmOne of my dad’s favorite treats. He sprinkles pepper on top. :)
Chrystal Griffin
April 11, 2019 at 11:28 amI’m excited to try these. Is it ok to use greek yogurt?
Lisa Leake
April 15, 2019 at 3:57 pmYes, it’s a little thicker so you may need to adjust the quantity to make the dough come together.
Christy
April 11, 2019 at 11:32 amCould I use Greek yogurt???
Lisa Leake
April 15, 2019 at 3:57 pmYes, it’s a little thicker so you may need to adjust the quantity to make the dough come together. But it should work just fine!
Sherri
April 19, 2019 at 7:53 amMy daughter doesn’t eat butter, could I use coconut oil 1 to 1? Your suggestion.
Lori
April 11, 2019 at 1:05 pmThey look delicious! Buttermilk in homemade Mac and cheese and you will never look back!
Lisa Leake
April 15, 2019 at 3:57 pmNever thought of that – have to try it now!
Megan Katz
April 11, 2019 at 1:47 pmWhen you reference flour measurements are you measuring by weight or volume? (Ie: are you using a scale or measuring cups?). When I made your fluffiest whole wheat biscuits, they were really, really wet when I scaled the ingredients. I had to add a LOT of flour to get the dough manageable. These look delicious, so I’d love to give them a whirl! Not sure why grinding my soft wheat berries should make such a big difference if you are using whole wheat pastry flour!? It should be essentially the same thing.
100 Days Admin
April 15, 2019 at 9:29 amMegan, all Lisa’s recipes are measured using measuring cups. So, this recipe calls for 2 cups of flour. Hope that helps. – Nicole
Claire Purtell
April 11, 2019 at 2:00 pmI am new to your site but can already tell I will be using your recipes daily! I am celiac, do you have any recommendations for a gluten free flour that may work for this recipe?
Thanks for all you do!
Lisa Leake
April 15, 2019 at 3:59 pmWelcome to my blog! Since I don’t have an allergy/sensitivity I don’t usually test things out with GF flour, but I have purchased the 1:1 substitute bags to cook for friends so I’d probably start with that and see how it goes. You may need to adjust the quantity to get it just right. Good luck!
Joanne
April 23, 2019 at 10:17 pmI use full fat buttermilk to make super tender, fluffy pancakes! Leftovers are turned into pancake sandwiches with homemade jam for school lunches.
Beth Lauver
April 11, 2019 at 6:44 pmOur kids are much younger, but 4 little boys wake up HANGRY, so I have to have something ready to go as well! I’m sure my boys would love these. The most consistent successes at our house lately have been the pumpkin baked oatmeal from Two Peas and Their Pod and these chocolate zucchini muffins –
https://pin.it/u6wvq7lpkzz3ik
Lisa Leake
April 15, 2019 at 3:59 pmThanks for sharing!
Adrianne
April 12, 2019 at 2:08 amThis kills me!!! Any advice on getting breakfast into a moody middle schooler is welcome here! Haha! I am so glad to know we’re not the only ones. That alone makes this post my new favorite :) And, can’t wait to try the biscuits… though we will likely sub in mini chocolate chips for raisins.
100 Days Admin
April 15, 2019 at 9:26 amHAHA! Glad others are in the same boat too! You can definitely sub. I’d suggest making sure they are dark chocolate ;) – Nicole
paula
April 12, 2019 at 8:27 amcan you substitute greek yogurt?
Lisa Leake
April 15, 2019 at 3:59 pmYes, it’s a little thicker so you may need to adjust the quantity to make the dough come together.
Paula
April 13, 2019 at 7:16 amI just tried these with Greek yogurt and it didn’t come out. The biscuits didn’t rise and they are sitting in a pool of fat/butter (and I used 0 percent t fat plain Greek yogurt. Other yogurt recipes for biscuits can for only 3/4 cup of yogurt….perhaps the amount of yogurt here is too much? I make your whole wheat biscuits all the time and they always come out great….for some reason these did not
Lisa Leake
April 18, 2019 at 2:31 pmI am sorry to hear that – did you follow the recipe exactly? Was your butter cold (just out of the fridge)? I have made these several times (and again last night) and had no issues at all. I’ve used both whole milk and 2% yogurt.
Paula
April 13, 2019 at 7:21 amI just looked at your whole wheat biscuit recipe….and it only calls for 4 tablespoons of butter….perhaps the 8 tablespoons here is a mistake? The butter was running out all over the pan as the biscuits cooked…..
Lisa Leake
April 18, 2019 at 2:32 pmThe recipes are different – the 8 tablespoons here is correct. Did you follow the recipe exactly and was your butter cold (just out of the fridge)? I’ve made these several times and again last night. They came out great!
Paula
April 13, 2019 at 10:46 amMade these today and the butter amount must be wrong, it should be 4 T, not 8
100 Days Admin
April 15, 2019 at 9:21 amHow many biscuits did you end up making? This recipe makes 20 2″ biscuits. – Nicole
Lisa Leake
April 18, 2019 at 2:33 pmThe butter amount is correct, I tested them again last night.
Audra Jones
April 14, 2019 at 10:06 amI made these this morning using Greek yogurt. They turned out amazing!!!! Even better than the original fluffy whole wheat biscuits. This may be my new go to biscuit recipe. I’ll try it again leaving out cinnamon and raisins for a plain version.
100 Days Admin
April 15, 2019 at 9:30 amGlad to hear they worked out for you using Greek yogurt. – Nicole
Erin
April 14, 2019 at 10:24 amI would love to try this recipe…but my kids aren’t huge raisin fans. Do you think another fruit (blueberries? raspberries?) would work? I’ve made your other muffins a bunch of times so it would be great to mix it up a little. Thanks!
100 Days Admin
April 15, 2019 at 9:32 amWhile you can definitely sub out for something that you like, just take into consideration the pairing of cinnamon with other fruits. Cinnamon and raisins work great together. – Nicole
Kat
April 15, 2019 at 5:31 pmI used non fat greek yogurt and they came out nicely, although I made them too thin so they cooked super fast and were slightly burned. My kiddos liked them. My question is what do you do with the biscuits for future use? Thanks for another great recipe!
100 Days Admin
April 24, 2019 at 1:22 pmThese are very freezer friendly. – Nicole
Tammy
April 17, 2019 at 3:45 pmCould you make your own whole wheat pastry flour and if yes, what would you recommend?
Lisa Leake
May 10, 2019 at 5:32 pmI have not tried that, but I would avoid red wheat berries – see if you can get anything lighter.
Chelsea
April 18, 2019 at 1:04 pmNo egg?
100 Days Admin
April 24, 2019 at 1:20 pmNot for this recipe! – Nicole
Paula
April 18, 2019 at 3:06 pmJust fyi, you can make “buttermilk” by adding a tablespoon of either plain white vinegar or lemon juice to a scant cup of regular milk. Let it sit a few minutes, it will thicken and curdle slightly, and you are good to go.
Lisa Leake
May 10, 2019 at 5:33 pmYes, true! Thanks for the reminder :)
Narise
April 19, 2019 at 6:23 pmMy favorite banana bread recipe calls for either sour cream, yogurt, or buttermilk. So far sour cream has been our favorite and I usually have that on hand. I can’t wait to try these biscuits. I make your whole wheat biscuits all the time and serve with sausage gravy for breakfast.
Lisa Leake
May 10, 2019 at 5:33 pmI’ll have to try sour cream next! :)
Susan
April 19, 2019 at 10:13 pmThese are delicious! I made a batch and my boys polished them off, so we made another batch the same day! They are yummy right out of the oven. The raisins add just a touch of sweetness and they hardly take any time to whip up! The first batch I used half buttermilk and half yogurt. Second batch I only used buttermilk. Both came out great. Thank you for the recipe.
100 Days Admin
April 24, 2019 at 1:09 pmGlad to hear delicious and the boys liked them :) – Nicole
Carey Sanderson
April 24, 2019 at 6:14 pmDid you use 1.5 cups of buttermilk?
Megan
April 21, 2019 at 8:27 amWe just made these for Easter breakfast and they were delicious! Thanks, and Happy Easter and Happy Passover to all who are celebrating!
100 Days Admin
April 24, 2019 at 1:06 pmWonderful! Glad to hear you loved them. – Nicole
Jessica
May 1, 2019 at 10:00 pmThese were great! I love how quick and convenient they are. I used greek yogurt, about 10 oz and they came out great. I will definitely make them again.
100 Days Admin
May 2, 2019 at 8:58 amAwesome. Glad to hear they came out great using Greek yogurt. – Nicole