Healthy Biscuits

Cooking time: 12

These Healthy Biscuits are fluffy, tender, and almost fat-free, making them the ideal low-calorie biscuits for your healthy diet. Made with only non-fat yogurt and self-rising flour, these low-fat yogurt biscuits contain only 0.5 grams of fat and 137 calories each.

🥣Ingredients

Nonfat yogurt—regular or Greek
Self-rising flour—or flour, salt, and baking powder

Jump To (scroll for more)

🥣Ingredients
👨‍🍳How to Make Healthy Biscuits—Step-by-Step Photo Instructions
👨‍🍳Make them your way—ingredient options
🤔Variations
🤔How are yogurt biscuits different?
↕️How to adjust the number of biscuits
🍽️Serving suggestions
❄️Storage
❓FAQs
📖 Recipe

Featured Comment by Linda in Boston:
⭐⭐⭐⭐⭐
"This was a great recipe, and easy. I have struggled for years with butter-based recipes and was never satisfied. But these are great - soft and slightly chewy... "

I surprised my wife with these low-calorie 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.

These yogurt biscuits have an excellent taste and a fluffy texture. Will almost zero fat, they make a great side dish for almost any meal and are the perfect guilt-free addition to a healthy, low-fat, low-calorie diet.

For other biscuit options, check out Cheddar Bay Biscuits, Cornbread Biscuits, or Grilled Biscuits.

👨‍🍳How to Make Healthy Biscuits—Step-by-Step Photo Instructions

Yogurt with flour and biscuit ingredients—Labeled.

1. Preheat oven to 400° convection or 425° regular. Make self-rising flour, if needed, with AP flour, baking powder, and salt.

2. Add yogurt to the flour mixture and mix until combined, but do not over-mix.

Cutting biscuits and placing them on a baking tray.

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.

👨‍🍳Make them your way—ingredient options

Important! Always use a fully preheated oven for biscuits.

Bake on baking sheets or pans, such as cast-iron skillets. Leave a little space between the biscuits for crispy edges.

I generally make my own "self-rising" flour. For years, baking powder and soda were both included in the recipe—a throwback to many years ago. Baking soda is no longer considered necessary, so I have removed it.

Whole wheat flour will require some milk or more yogurt for hydration and will have a poorer rise.

Use aluminum-free baking powder. The aluminum caused a bitter aftertaste for many people.

To cut biscuits, pat the dough about ¾ inch thick on a floured surface. Cut 8 biscuits with a floured 2-inch cutter, pressing straight down; do not twist. Rework scraps and continue until all the dough is used. A 2 ½ cutter will make 6 biscuits and take a minute or two longer to cook.

Unflavored yogurt is recommended. You can use regular, non-fat yogurt or Greek yogurt. Greek yogurt tends to be a bit dryer so that you may need more or a splash of milk.

Like any biscuit recipe, almost any herb or spice can be added—garlic is my favorite.

🤔Variations

Add a bit of sugar to make a sweet biscuit, and top it with fresh fruit for a sweet and low-calorie dessert.

Biscuits are great, but can we take them further? For a low-fat American classic, try my almost famous Healthier Sausage Gravy and Biscuits, which uses these biscuits with low-fat turkey sausage gravy. For dessert, check out my Low-Fat Blueberry Scones.

🤔How are yogurt biscuits different?

There is a slight yogurt tang, which is not very noticeable except if you know it has yogurt. It is a little more with Greek yogurt, but it is not bad, and many 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 adjust the number of biscuits

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.

🍽️Serving suggestions

Serve with low-fat meat recipes like Seared and Bake Chicken Breasts, Turkey Tenderloin, or Seared Pork Tenderloin.

They are also delicious with healthy chili recipes, such as Healthy White Chicken Chili, Texas Style Chili, or Crock Pot Turkey Chili.

❄️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

Where does the little fat come from?

There is a trace of fat per serving. Flour has about 1.2 grams of fat per cup (who would have known?), and there is a touch from the zero-fat yogurt (depending on the brand).

With my ingredients, the total recipe weighs 540 grams and contains 4.1 grams of fat or 0.76 grams per 100 grams. FDA rules say 0.65 grams of fat per 100 grams can be zero, so officially, there is almost but not quite zero fat. There are about 0.5 grams of fat and 137 calories per biscuit.

What is self-rising flour?

Self-rising flour is a standard combination of all-purpose flour, baking powder, and salt. Originally, baking soda was included. However, modern commercial versions have adjusted the baking powder to compensate for the lack of baking soda. I have eliminated baking soda from this recipe.

Self-rising flour is very "old-school" and was a way for home cooks to speed up the preparation of biscuits, scones, pancakes, and other quick-bread recipes. Bisquik™ is similar but contains some fats to replace the oil/butter component in most recipes.

📖 Recipe

Zero Fat Biscuits from 101 Cooking for Two

Healthy Biscuits

From Dan Mikesell AKA DrDan

4.68 from 34 votes

Rating is now in the comments.

Prep Time: 10

Cook Time: 12

Total Time: 22

Servings #/Adjust if desired 8 biscuit

Video Slideshow

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Ingredients

US Customary - Convert to Metric

▢ 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 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, and ½ teaspoon salt.
Add 1 ¼ cups of nonfat yogurt. Fold in until all the dry ingredients are incorporated. If you use Greek yogurt, you may need a tablespoon or so of milk or more 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 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. However, it will have a stronger yogurt flavor and need a touch of milk or more yogurt. It may vary by brand, but 1-2 tablespoons of milk is the probable range.
Store sealed at room temperature for 2-3 days, refrigerate for a week, or freeze for 3 months.

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Do you have a question?Leave a comment to ask or check the recipe post above for most common questions and variations.

Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print. Otherwise step-by-step photos are in the post.

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

Calories : 137 kcal (7%)Carbohydrates : 27 g (9%)Protein : 5 g (10%)Fat : 0.4 g (1%)Saturated Fat : 0.5 g (3%)Cholesterol : 1 mgSodium : 245 mg (10%)Potassium : 283 mg (8%)Fiber : 1 g (4%)Sugar : 3 g (3%)Vitamin A : 3 IUVitamin C : 1 mg (1%)Calcium : 146 mg (15%)Iron : 2 mg (11%)

Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.

Course : Bread

Cuisine : American

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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.