Strawberry Shortcake Drop Biscuits with Greek Yogurt

​​​​​Light, fluffy, buttery, flakey and just plain good.

Less than 15'

For the Biscuits:

1¾ cups all-purpose flour

3 tbsp sugar, divided

1 tbsp baking powder

1 tsp cardamom

½ tsp fine sea salt

6 tbsp cold unsalted butter, cut into cubes

½ cup FAGE Total 5%, FAGE Total 2% or FAGE Total 0%

2 tsp vanilla


For Strawberries:

1 quart strawberries, hulled and sliced

1 tbsp sugar


For Honey-Yogurt Cream:

1 cup FAGE Total 5%, FAGE Total 2% or FAGE Total 0%

1 tbsp honey

  1. Biscuits: Preheat the oven to 450℉. Line a large baking sheet with parchment paper.
  2. In a large bowl whisk together flour, 2 tbsp sugar, baking powder, cardamom, and salt. Add butter and cut in with a pastry blender or your fingers until butter pieces are the size of small peas and the mixture is crumbly.
  3. In a small bowl whisk together FAGE Total, ½ cup water, and vanilla. Add to dry ingredients and stir until combined.
  4. Drop large spoonfuls of dough onto baking sheet, spacing them 2” apart. Sprinkle with remaining 1 tbsp sugar and bake until golden brown, 12-15 minutes.
  5. Strawberries: In a medium bowl toss strawberries with sugar and let sit, stirring occasionally, until juicy.
  6. Honey-Yogurt Cream: In a medium bowl whisk FAGE Total with honey to combine.
  7. To serve, split biscuits in half and top with strawberries and yogurt cream. Serve immediately.
  8. Store any leftover biscuits in an airtight container at room temperature. Refrigerate any leftover strawberries and yogurt cream in airtight containers.
Back to top