These delicious, healthy, low-fat yogurt biscuits are tender and fluffy. They're a fast and easy low-calorie biscuit recipe to make in under 30 minutes with only 2 ingredients or 5 ingredients if you don't have self-rising flour.
The perfect no-guilt addition to your healthy low-fat diet with about 0.5 grams of fat and 137 calories per biscuit.
🥣Ingredients
- Nonfat yogurt—regular or Greek
- Self-rising flour—or flour, salt, baking powder, and baking soda
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Featured Comment from Rita: "
Love, love, love these biscuits!!!!"
I surprised my wife with these biscuits, but they were cuts instead of drop biscuits (my usual). Besides being cut biscuits, she could not tell the difference even after being told.
They taste excellent and have a fluffy texture; they make a great side dish for many meals. I had called this recipe "zero-fat," but it is almost but not quite right since there is a trace of fat in flour and "fat-free" yogurt.
👨🍳How to Make Healthy Biscuits—Step-by-Step
1. Preheat oven to 400° convection or 425° regular.
2. Use 2 cups of self-rising flour or combine AP flour, baking powder, baking soda, and salt.
3. Add 1 ¼ cups of nonfat yogurt. Fold in until all the dry ingredients are incorporated.
4. Make 8-drop or cut biscuits
5. Place your biscuits (dropped or cut) on a prepared baking pan.
6. Be sure the oven is fully preheated, then bake until golden brown—about 12-15 minutes.
For more details, keep reading. See the Recipe Card below for complete instructions and to print.
Variations
Biscuits are great, but can we take it further? Try my almost famous Healthier Sausage Gravy and Biscuits using these biscuits with turkey sausage gravy for a low-fat American classic. And for dessert, check out my Low-Fat Blueberry Scones.
Serving suggestions
Serve with low-fat meat recipes like Seared and Bake Chicken Breasts, Turkey Tenderloin, or Seared Tenderloin.
They are also delicious with healthy chili recipes, such as Healthy White Chicken Chili, Texas Style Chili, or Crock Pot Turkey Chili.
How do they taste?
There is a slight yogurt tang, not very noticeable except if you know it has yogurt. It is a little more with Greek yogurt, but it is not bad, and most people won't notice.
Second, they are soft and fluffy but not flaky. If you want flaky, you must cut in some butter. I miss the flaky a little, but I will live with it for zero fat.
Third, the outside is a little firmer.
↕️How to make this a "for two" or "family size" recipe
This recipe is easy to adjust to the number of biscuits you want.
- Use the recipe card and adjust the number of servings to the number of biscuits you want.
- Use the amount of ingredients in the ingredient list, not the instructions—those do not adjust.
- Cook for the same amount of time.
❄️Storage
Stores well-sealed airtight at room temperature for 2-3 days. You can extend that to a week if you store them in the refrigerator.
You can also freeze them tightly sealed individually for 3-4 months. Thaw overnight in the refrigerator.
❓FAQs
There is a trace of fat per serving. Flour has about 1.2 grams of fat per cup (who would have known) and a touch from the zero-fat yogurt (depending on the brand.)
With my ingredients, the total recipe is 540 grams and has 4.1 gms of fat for 0.76 gms per 100 grams. FDA rules say there is 0.65 gms of fat per 100 gms can be called zero. Per biscuit, they are about 0.5 grams of fat and 137 calories per biscuit.
Self-rising flour is a standard combination of all-purpose flour, baking powder, and salt. Baking soda was originally included. In modern times, commercial versions mainly adjust the baking powder to compensate for the lack of baking soda. If I make my own, I go with the original version
It is a bit "old-school" and was a way for home cooks to speed up making biscuits, scones, pancakes, and other quick-bread-based recipes. Bisquik™ is similar but contains some fats to replace the oil/butter component in most recipes.
This recipe is listed in these categories. See them for more similar recipes.
📖 Recipe
Healthy Low-Fat Biscuits
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Video Slideshow
Ingredients
- 1 ¼ cup non-fat regular or Greek yogurt
- 2 cups self-rising flour
Substitute for self-rising flour.
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Instructions
- Preheat oven to 400° convection or 425° regular. Prepare a baking sheet with parchment paper, a silicon mat, or a light coat of PAM cooking spray.
- Use 2 cups of self-rising flour or combine 2 cups AP flour, 1 tablespoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
- Add 1 ¼ cups of nonfat yogurt. Fold in until all the dry ingredients are incorporated. You may need a tablespoon or so of milk if you use Greek yogurt.
- The easiest next step is to do 8-drop biscuits. If you want to cut biscuits, spread the dough on a floured surface about ¾ inches thick. Use a biscuit cutter and make six 2 ½ inch biscuits or eight 2-inch biscuits.
- Place your biscuits (dropped or cut) on the prepared baking pan.
- Be sure the oven is fully preheated for a good rise of the biscuits. Bake until golden brown—about 12-15 minutes.
Recipe Notes
Pro Tips
- The exact nutrition values depend entirely on the ingredients you choose. Different brands may have different nutritional values and change their product over time.
- Greek yogurt works fine. But it will have a stronger yogurt flavor and need a touch of milk. It may vary by brand, but 1-2 tablespoons is the probable range.
- Store sealed at room temperature for 2-3 days, refrigerate for a week or freeze for 3 months.
Your Own Private Notes
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition Estimate
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Editor's Note: This article was originally published on March 16, 2013. It has been updated with expanded options, refreshed photos, and a table of contents to help with navigation.
Michelle says
THank you! I was very skeptical, but they turned out great! I made them into drop biscuits and that worked fined. Very tasty! Who would have thought a biscuit could be made without fat?
DrDan says
This was an experiment that just came out right...
Thanks for the comment.
DrDan
Amber says
Excellent recipe! I used expired yogurt (it was not moldy or bad, just more "yogurty") and they turned out fantastically, couldn't taste the yogurt at all. I look forward to experimenting with cheese and seasonings.
5/5 stars. Thank you!!
DrDan says
It is just a basic recipe that screams for modifications. Thanks for the note.
DrDan
Vicky W says
Love, love, love these biscuits! Trying to lose weight slowly and they are perfect for cutting some calories but not flavor and satisfaction. Sometimes I add blueberry yogurt and blueberries, or strawberry yogurt and sugar free strawberry jam. This morning I added cinnamon, raisins, and a little Splenda in the dough and a small amount of simple glaze on top - yummy! I always use one-half white whole wheat flour with good results. I have used low carb dairy blend yogurt as well as half Greek yogurt and half almond milk. I think these would be good with garlic and cheese too and am going to try that next. Thank you for posting this versatile and delicious recipe!
Danni says
Love your site. We call these scones in Australia. But we have them sweet with jam and cream. You can also make them with lemonade instead of baking powder. As a savoury have you tried the dough rolled out into a rectangle , cheese sprinkled over it ,then roll it up and cut into rounds then baked as above. For a sweet version a sweet filling can be spread on it. As I said I love your site, thank you for your time.
cheers
robert says
Can these bisquits be made ahead and frozen before baking, stored in freezer bag and then baked latter as desired?
DrDan says
I would think they freeze like bread... OK for a couple of months. I have never tried it though.
DrDan
Shweta says
is there a way to replace the AP flour? Perhaps a gluten free flour or healthier flour? I dont buy white flour ever. I have Whole wheat pastry, would that work?
DrDan says
I have never tried them and I'm not familiar with cooking characteristics But I will give it a guess. Since these are biscuits, gluten formation is not very important...so... I would just substitute it in and see what happens. The worst that would happen is some wasted ingredients. If you try it please comment here with your results
DrDan
dolores says
Scweta…..do what I do. I mill my own flour and you won't find white processed flour in my kitchen. BUT that doesn't mean, you can't have soft, fluffy biscuits.
Subbing gluten free flours can actually be LESS healthy…as if you look at the ingredients list, it 's mostly starch (most of them highly refined). Since I like to eat whole food, I like to sub barley flour (unless you have Celiac disease) or oat flour (which is very healthy). It will add a little color but who cares?! There are other options, I would use half ww pastry and half oat flour or barley flour. You will still get the health benefits.
Stay healthy.
dolores
Lisa says
Great recipe! They were really good. I just used plain non-fat yogurt since I was all out of Greek and they were delish!
Anna Marie Price says
These are tasty! We used greek yogurt instead of regular yogurt and this made them a bit drier. However, I simply used what I had on hand. Will plan for the next batch and make them with regular plain yogurt. This one is a winner. Thanks for sharing a very doable usable recipe!
DrDan says
Thanks for the note and rating.
DrDan
Bianca says
Tried this recipe today - I added about a quarter cup of nutritional yeast to give it a cheesy flavour. This is the first time my mom approved of what I made in the kitchen ever since I started oil-free baking. Thank you so much!
V says
Using organic whole wheat flour, they came out too dense and tasteless - had to put a little agave sweetner to eat. Something else needs to be added so they are not bland?
DrDan says
The whole wheat flour is the issue. It has less gluten and won't act the same at all. I have only had success with 100% whole wheat when I added gluten in other recipes. Also a sweetener is almost always needed like honey commonly. I don't think you can do much with this recipe with the whole wheat flour.
DrDan
Darlene Bloom says
Thank you, thank you. Fat free biscuits that are NOT rocks. Question for you, not about biscuits. In the above pictures you are adding yogurt. How do you get it all to come out of the cup. For me it sticks like honey. I was told to oil the cup, but since oil is to enemy that is a no no. What do you do to get such clean cup results?
DrDan says
Hummm it is a stainless steel cup and it just comes out. No oil. If yours doesn't just fall out, use a rubber spatula to scrape. Also it is just biscuits. I do it without measuring frequently. A quick spray of PAM would add minimal fat if you want.
Thanks for the note and rating.
DrDan
Shawna says
This isn't completely fat free, unless you have fat free flour.
DrDan says
Well... busted.... Really I didn't know until just now that flour had 1 gm of fat per cup. Now if I go by FDA rules it is still "zero" per serving... but that is cheating really. I'm editing the post tonight.
DrDan
Vera says
This is a fabulous recipe! I added some crushed roasted cumin and it was an absolute winner. I had to bake it for really long though at a low temp to get desired hardness. I think I must've messed up the measurements. May u pls share them in gms to help clear the ambiguity. Please I really love this recipe and I really want to make them again the right way.
Cheers!
DrDan says
Thanks for the note. I don't cook by weight but AP flour should be about 140 gms per cup. The yogurt should be about 30 gms per oz. Weight of spices and baking powder... I have no idea but do people weigh spices...
I do have very nice cheat sheets for various conversion at https://www.101cookingfortwo.com/kitchen-cheat-sheets/
DrDan
Cecilia says
Fantastic, I am on a reduced fat diet study and I thought it'd be a long while before I could eat a biscuit again....these are great. They were a delicious accompiament with dinner tonight. Thanks for the recipe.
DrDan says
Thanks for the note
DrDan
Akros says
These are really good! Easy to make, good flavor, and nice light texture. I substituted King Arthur whole wheat white flour for the AP, and they were still light.
DrDan says
This recipe came out much better than I ever thought it would.
Thanks for the comment
DrDan
Jenny says
Wow, no butter biscuits? I have to try this! Thanks for the recipe!
wendy says
I found that these were burning on the outside and still doughy in the inside. 425 is too high for these. Not bad for lowfat ,but I found the first batch tasteless, so I sprinkled some thyme in them. If this second batch is still too doughy, I wont be making them again.
Janna Walters says
Just made them. They were WONDERFUL.