Labneh Dill Biscuits
Tender, flaky biscuits made with tangy labneh (strained yogurt) and bright dill, perfect for soups, salads, or enjoying warm with cheese and za'atar. The labneh keeps these biscuits moist while adding a subtle tang that complements the herbaceous dill beautifully.
Steps
Before you start
- Preheat oven to 425°F (220°C)
- Use cold butter straight from the refrigerator
- Have labneh at room temperature for easier mixing
- Line a baking sheet with parchment paper
Combine dry ingredients
- In a large bowl, whisk together 2 cups (250 g) all-purpose flour, 1½ teaspoons (7 g) baking powder, and ½ teaspoon (3 g) kosher salt until evenly mixed.
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Ready when: no lumps visible
Tip: Sifting is optional but helps prevent lumps in the finished biscuits
Cut in cold butter
- Add 6 tablespoons (85 g) cold unsalted butter cut into ½-inch cubes.
- Using a pastry cutter or fork, work the butter into the flour mixture until it resembles coarse sand or breadcrumbs with some pea-sized butter pieces remaining.
- This creates the flaky layers.
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Ready when: mixture resembles coarse breadcrumbs with some pea-sized butter pieces visible
Tip: Keep butter very cold—it won't mix in properly if it warms up, affecting your biscuits' flakiness
Add labneh and dill
- Make a well in the center of the flour mixture.
- Add ¾ cup (180 ml) room-temperature labneh and 3 tablespoons (12 g) finely chopped fresh dill.
- Using a fork, gently stir the labneh and dill into the flour mixture until just combined.
- The dough will be shaggy and slightly sticky.
- Do not overmix.
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Ready when: labneh and dill are just combined throughout; some flour streaks are fine
Tip: Overmixing develops gluten and makes tough, dense biscuits. Mix only until you don't see dry flour
Shape biscuits
- Turn the dough out onto a lightly floured work surface.
- Gently bring it together into a rough ball and pat it into a ½-inch-thick disk, handling it as little as possible.
- Using a 2-inch (5 cm) round biscuit cutter or the rim of a drinking glass, cut out 12 biscuits.
- Re-form scraps gently and cut again if needed.
- Arrange biscuits 2 inches apart on the parchment-lined baking sheet.
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Ready when: biscuits are cut to uniform size and placed on baking sheet
Tip: Handle the dough gently—minimal handling keeps biscuits flaky. If dough warms up, chill it for 5 minutes
Bake until goldenOven 425°F / 220°C
- Place the baking sheet in the preheated 425°F (220°C) oven.
- Bake for 12–15 minutes, until the tops are golden brown and a light touch on the side feels dry and firm.
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Ready when: biscuit tops are golden brown; sides feel firm to the touch
Tip: Watch at the 12-minute mark—all ovens vary, and overbaking will dry out these tender biscuits
Cool and season
- Remove the baking sheet from the oven.
- Let biscuits cool on the sheet for 2–3 minutes, then transfer to a wire rack or serve warm.
- Finish with a pinch of freshly ground black pepper if desired.
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Ready when: biscuits are cool enough to lift from the pan without breaking
Tip: Serve these warm for the best flavor and texture—they reheat beautifully in a 350°F oven for 5 minutes
Good to know
Tips
- Labneh should be at room temperature so it distributes evenly and doesn't shock the cold flour mixture, creating an uneven crumb.
- For flakier biscuits, chill your bowl and even briefly chill the flour-butter mixture before adding the labneh—the cold dough will bake up lighter.
- Pair these with roasted vegetables, serve alongside a yogurt dip, or crumble over lentil soup for added texture and savory flavor.
- If fresh dill is not available, dried dill (1 tablespoon / 3 g) works in a pinch, though fresh offers brighter flavor.
Make ahead
Prepare the dry ingredients (flour, baking powder, salt) in an airtight container up to 1 day ahead. Mix just before adding labneh and dill so baking powder stays active.
Storage & reheating
Room temperature: up to 2 days in an airtight container. Refrigerator: up to 5 days in an airtight container; reheat at 350°F (175°C) for 5 minutes. Freezer: up to 3 months wrapped individually in plastic wrap and in a freezer bag; thaw at room temperature for 1 hour, then warm in a 350°F oven for 5 minutes if desired.
Substitutions
- labneh (strained yogurt) → Greek yogurt. Use the same amount (¾ cup / 180 ml); the biscuits will be slightly less tangy but still tender and flaky
- fresh dill → fresh chives or fresh parsley. Use the same amount (3 tablespoons / 12 g); chives are milder, parsley more neutral—both work beautifully
- unsalted butter → ghee, cold. Use the same amount (6 tablespoons / 85 g); ghee adds a subtle nutty flavor that complements labneh
- baking powder → 1 teaspoon baking powder + ¼ teaspoon baking soda. This combination reacts faster with the acidic labneh for an extra tender crumb
