Greek Biscuits Recipes

GREEK YOGURT BISCUITS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Whisk flour, sugar, baking powder, salt, and baking soda together in a bowl. Cut in butter with a knife until mixture resembles coarse crumbs.
• Place the bowl in the freezer for 5 minutes.
• Stir in Greek yogurt until dough is combined. Add 1/4 cup seltzer; mix until dough is smooth. Add more seltzer if dough appears dry.
• Place dough on a floured piece of parchment paper and pat into a flat rectangle. Fold the rectangle in thirds. Rotate dough 90 degrees, gather any crumbs, and flatten into a rectangle again. Repeat folding, turning, and flattening twice more.
• Flatten dough to 1/2-inch thickness. Cut into twelve 2 1/2-inch rounds. Transfer rounds to a baking sheet.
• Bake in the preheated oven until golden brown, 10 to 15 minutes.

GREEK BISCUITS

Steps:

• Preheat oven to 400F; in small serving bowl, combine all ingredients except biscuits; set aside.
• Spray ten 2-inch diameter muffin pan cups with nonstick cooking spray.
• Separate each biscuit into 2 thin layers of dough and arrange 1 layer.
• in bottom of each sprayed cup, reserving remaining layers.
• Arrange 1/10 of cheese mixture over each biscuit in cup, then top each with.
• remaining biscuit layer; press around edge of each biscuit to seal.
• Bake until biscuits are golden brown, 8 to.
• 10 minutes.
• Remove biscuits to wire rack and let cool.

GREEK HOLIDAY COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add 2 eggs; beat well. Beat in orange juice and vanilla. Combine the flour, baking powder and baking soda; gradually add to creamed mixture. Cover and refrigerate for 1 hour or until easy to handle., Roll dough into 1-1/4-in. balls. Shape each into a 6-in. rope; fold in half and twist twice. Place 2 in. apart on ungreased baking sheets. , In a small bowl, beat the remaining 2 eggs; brush over dough. Bake at 350° for 7-12 minutes or until edges are golden brown. Remove to wire racks.

KOURABIEDES (GREEK BUTTER COOKIES)

Steps:

• Preheat oven to 400°. In a large bowl, beat butter and 1/2 cup confectioners' sugar until blended. Beat in egg yolk and vanilla. In another bowl, whisk flour and baking powder; gradually stir into butter mixture until blended (mixture will be crumbly). , Shape heaping tablespoons of dough into crescents. Place 1 in. apart on ungreased baking sheets. Bake 12-15 minutes or until edges are lightly browned. Remove from pans to wire racks to cool 15 minutes., Place remaining sugar in a small bowl. Toss slightly cooled cookies in sugar; return cookies to wire rack to cool completely. , Toss cookies in sugar once more before serving. Store in an airtight container, adding any remaining confectioners' sugar to cover cookies.

EASY GREEK BISCUIT BAKE

Steps:

• Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in Greek seasoning.
• Meanwhile, in medium bowl, stir together Bisquick™ mix and milk until soft dough forms. Pour and spread in baking dish. Spoon beef over dough.
• Bake 14 to 16 minutes or until golden brown. Sprinkle with mozzarella cheese. Bake 2 to 3 minutes or until cheese is melted.
• Meanwhile, stir together cucumber, tomatoes and dressing.
• Spoon cucumber mixture evenly over mozzarella cheese. Sprinkle with feta cheese. Sprinkle with chopped fresh parsley, and serve with a dollop of yogurt.

GREEK BISCOTTI (PAXIMADIA)

Steps:

• Preheat oven to 375 degrees. In a medium bowl, whisk together flours, baking powder, salt, and 1/2 cup white sesame seeds.
• In the bowl of an electric mixer fitted with the paddle attachment, beat together eggs and 1 1/2 cups sugar on medium speed until pale. Beat in oil, ouzo, orange zest and juice, and vanilla. Reduce speed to low; gradually beat in flour mixture until well incorporated.
• Divide dough in half; transfer one half to center of a parchment-lined baking sheet. Repeat with remaining half and another parchment-lined baking sheet; shape into 12-by-6-inch logs. Mix together black sesame seeds and remaining 2 tablespoons white sesame seeds; distribute evenly over logs. Sprinkle evenly with remaining 2 tablespoons sugar. Bake until lightly golden and firm to the touch, 25 to 30 minutes. Transfer sheets to wire racks; let cool 30 minutes. Reduce oven temperature to 300 degrees.
• Transfer logs, one at a time, to a cutting board. Using a serrated knife, cut on the diagonal into 1/4-inch-thick slices. Arrange slices, cut-side down, on fresh parchment-lined baking sheets. Bake, rotating sheets and flipping cookies halfway through, until dry and lightly golden, 35 to 40 minutes. Transfer sheets to wire racks; let cool completely. Cookies can be stored in an airtight container at room temperature up to 2 weeks.