Lightened Up Drop Biscuits with Berries and Vanilla Honey Yogurt

YIELD: Makes 8 servings


For Vanilla Honey Yogurt:



vanilla bean

2 cups


2% plain Greek yogurt

3 T


wildflower honey

For the Biscuits:

1 cup


all-purpose flour

1 tsp.


baking powder

1/4 tsp.


baking soda

1/2 tsp.



3 T


cold unsalted butter



1/2 cup + 3 T


low-fat buttermilk

1 T


granulated sugar

3 cups


fresh mixed berries (blueberries, raspberries, strawberries)


For Vanilla Honey Yogurt:

Using a paring knife, split the vanilla bean and scrape out the seeds. Then transfer seeds to a medium bowl. 

Add yogurt and honey to the bowl and whisk well to combine. Cover and place in the refrigerator to chill as the biscuits are prepared. 

For Biscuits:

Preheat oven to 400°F. Place flour, baking powder, baking soda, salt and diced butter in a food processor and pulse until combined. 

With the machine running, slowly pour in 1/2 cup of buttermilk and mix just until dough comes together. Be careful not to over mix.   

Spoon heaping tablespoons of dough onto a parchment-lined baking sheet to make 8 biscuits. Brush with more buttermilk and sprinkle with sugar. 

Bake for 10-12 minutes, until golden. Remove from the oven and allow to cool slightly.

Top with yogurt and berries and serve. 


Biscuits can be made ahead and frozen. To reheat place in a 325° F oven for 10-12 minutes until warmed. 

Recipe courtesy of registered dietitian Dana Angelo White, made for the National Honey Board