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chia seed biscuits with strawberries

Greek Yogurt, Lemon and Chia Seed Biscuits with Strawberries

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This simple biscuit recipe makes a faintly sweet, lemony snack or breakfast with the health benefits of chia seeds. 
Course Breakfast, Snack
Cuisine American
Dish Type scone
Cooking Style Baking
Diet and Health healthy-ish
Ingredient chia seeds
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Author Diane Brown


  • 2 cups whole wheat white flour
  • 3 teaspoons baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cups organic granulated sugar plus more for sprinkling
  • zest of 1 lemon
  • 6 tbsp unsalted butter cut in to small cubes and kept cold
  • 1 cups plain nonfat Greek yogurt
  • 1/4 cups whole milk
  • 2 tbsp chia seeds
  • 1 pint fresh organic strawberries
  • 1 tbsp organic sugar


  • Preheat oven to 450 degrees.
  • In the bowl of a food processor, combine flour, baking powder, baking soda, salt, sugar, and lemon zest.
  • Add butter and pulse into flour mixture until it resembles coarse crumbs.
  • In a small bowl, whisk together yogurt, milk and chia seeds
  • Add to flour and butter mixture. Pulse just until dough comes together, then remove from bowl and place on a floured surface. (The addition of Greek yogurt makes the biscuit dough more sticky than a traditional dough. If it is too sticky, add an additional 1-2 tbsp of flour before kneeding.)
  • Knead gently, being sure not to over work.
  • Pat dough out with a bit more flour into a rectangle of about a 3/4-inch thickness.
  • Cut into rounds (use a circle cutter or a drinking glass), pressing straight down and not twisting.
  • Lay biscuits onto a baking sheet. Sprinkle tops with a bit of sugar.
  • Bake for 12 to 15 minutes until light golden brown.
  • While the biscuits are baking, cut the strawberries into slices and put in a non-reactive bowl (ceramic or plastic.) Mix with sugar and allow berries to macerate at room temperature until juices release and sugar becomes a glaze. Serve on top of biscuits.