These easy low-fat biscuits are fluffy and tender. They’re low-calorie, healthy biscuits with almost no fat and far fewer calories than traditional biscuits. Homemade with only 2 ingredients and ready in under 25 minutes.
🤔 Quick Answer: How many calories are in these low-calorie biscuits?
Per biscuit (can vary by ingredient brands)
Calories: about 135 calories
Fat: about 0.3 grams
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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... "
📝 TL;DR (Recipe Summary)
What: Homemade low-fat biscuits made with just two ingredients—nonfat yogurt and self-rising flour (or an easy substitute).
Why: A low-calorie, healthy biscuit recipe that’s fluffy and tender with almost no fat.
How: Mix the yogurt and self-rising flour, shape into drop or cut biscuits, and bake until golden.
🥣 Ingredients for Low-Calorie Biscuits
Nonfat yogurt: Use plain regular or Greek nonfat yogurt. Greek yogurt is thicker, so you may need a little extra yogurt or a splash of milk. Do not use flavored or sweetened yogurt.
Self-rising flour: Use store-bought or make your own:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
👨🍳 Quick Overview: How to Make These Healthy Biscuits
1. Mix the Dough: Mix nonfat yogurt with self-rising flour (or the homemade substitute) just until combined.
2. Shape the Biscuits: Make cut or drop biscuits and place them on a prepared baking sheet.
3. Bake Until Golden: Bake in a fully preheated oven until golden brown.
👇 For full instructions, scroll down to the printable recipe card—or keep reading for tips, options, and storage.
👍 Tips for the Best Low-Fat Biscuits
- Don't overmix: Mix just until the dough comes together. Overmixing can make the biscuits tough.
- For cut biscuits: Pat the dough about ¾-inch thick and press the cutter straight down without twisting for the best rise.
- Preheat the oven: A fully preheated oven helps the biscuits rise and brown properly.
- For more browning: A light spray of cooking oil before baking is optional but helps brown the tops.
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🤔 Options
- Sweet: Add a little sugar or honey to the dough.
- Savory: Add herbs or garlic. Shredded cheese also works but increases the fat and calories.
Healthy Sausage Gravy and Biscuits ⭐️⭐️⭐️⭐️⭐️
This healthy, low-calorie version of Biscuits and Gravy uses low-fat sausage gravy with these yogurt biscuits, so you can now enjoy your favorite breakfast.
↕️ Adjusting the Recipe Size
In the recipe card, change the number of servings to adjust the ingredients. The instructions do not adjust, and the baking time stays about the same.
❄️ Storage
- Room temperature: Store airtight for 2–3 days.
- Refrigerator: Store airtight for 3–4 days.
- Freezer: Freeze airtight for up to 3 months. Thaw overnight in the refrigerator.
For the best texture, reheat in an oven or toaster oven; microwaving will soften the outside.
❓FAQs
Yes, they can fit most healthy diets that are low-calorie or low-fat. These low-calorie biscuits have about 135 calories and 0.3 grams of fat each, with no butter or oil.
Yogurt biscuits are soft and fluffy rather than flaky, with a slight tang from the yogurt.
Not quite. They contain about 0.3 grams of fat per biscuit, mostly from the flour, so they are very low-fat rather than truly fat-free.
📖The Recipe Card
Low Fat Biscuits (Low Calorie & Healthy Recipe)
Video Slideshow
Ingredients
- 1¼ cup non-fat yogurt
- 2 cups self-rising flour
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
Step-by-Step 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.
Mixing the Dough
- Use 2 cups of self-rising flour, or make your own with 2 cups all-purpose flour, 1 tablespoon baking powder, and ½ teaspoon salt.
- dd 1¼ cups nonfat yogurt and mix just until combined—do not overmix. If using Greek yogurt, add 1–2 tablespoons of milk or additional yogurt if needed to loosen the dough.
Shaping the Biscuits
- For drop biscuits, divide the dough into 8 equal portions on the prepared baking sheet.
- For cut biscuits, pat the dough ¾-inch thick on a floured surface. Cut 8 biscuits with a 2-inch cutter or 6 with a 2½-inch cutter. Gather and re-roll scraps as needed. Larger biscuits may need 1–2 additional minutes.
Bake until Golden Brown
- Bake in the fully preheated oven for 12–15 minutes, until golden brown.
Recipe Notes
Pro Tips
Nutrition varies with the brands of yogurt and flour used. Store airtight at room temperature for 2–3 days, refrigerate for 3–4 days, or freeze for up to 3 months.Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
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.
DoughnutHolstein says
Good recipe, but I think I messed it up. I used the cut biscuits method with a 2-inch cutter, and 2 cups of flour like the recipe said, but I ended up w/ 16 small biscuits. I think next time I'll use a 4-inch cutter and make 8 biscuits with this.
They were really good though! And very cute.
Dan Mikesell AKA DrDan says
Welcome to the blog.
The only two variables are the cutter size and the dough thickness. Double-check those things: 2-inch diameter and 3/4-inch thick.
Hope that helps.
Dan
Marla says
I am doing low calorie and these are perfect. Super easy to make. Fresh soft and delicious. I should have doubled them..next time. Going to add herbs on the next batch
Johnny says
I am sure this recipe for bisquits really tastes good. All of your recipes do. However, these are not healthy for those of us who are on a low sodium diet. Your Nutrition estimate for sodium is not correct. It is understated by a lot. My conservative estimate is each biscuit has about 400mg of sodium. That is a whole lot of sodium for those on a low sodium diet. The bulk of the sodium is coming from the self rising flour. It is even worse if you try making your own self rising flour with baking powder and salt. I just wanted to make this post for those on a low sodium diet who aren't paying attention or who looked at the sodium number and believed it without checking.
Dan Mikesell AKA DrDan says
Hi Johnny,
Welcome to the blog.
First, I will apologize: there seems to be an error in the database most food bloggers use for ingredient nutritional data. It is entered automatically and calculated. It seems to be the self-rising flour data. So, when we are done here, I have a few recipes to check manually.
Let's talk about the sodium content in this recipe. It is a low-fat, low-calorie recipe and makes no claims on sodium. I deleted the rating since it wasn't core to the recipe and might mislead other readers.
The numbers (using the high end of the ranges and minimal rounding)
8 biscuits:
low-fat plain yogurt 1¼ cup: 134mg
flour 2 cups: 5mg
baking powder 1 tablespoon: varies from 947-1270
salt ½ teaspoon: 1162
Total:2571 per recipe and 321 per biscuit
I have forced those numbers into the recipe card to make it correct. Usual comments that point out typos and non-core issues are deleted after being addressed, but soduim may be a question for other readers, so I will leave this for now.
Dan
PS: By using individual ingredients, you can affect the sodium content. There is low-sodium baking powder that uses potassium instead of sodium salts. And you can easily adjust the salt... but bread without sodium does tend to taste like cardboard. So make it like you want. Dan
Joan says
Thank you for this wonderful recipe. I used fresh milled flour so I let the mixed ingredients sit while the oven preheated. Otherwise I followed it using the DIY directions. They turned out perfectly and guilt free!!!
Gail says
Can you use this dough recipe to maje chicken pot pie?
Dan Mikesell AKA DrDan says
Hi Gail,
Welcome to the blog.
Yes, if you are using it for a biscuit top. But it probably will not make a good bottom crust.
Dan
C Jenkins says
This is a great recipe and so easy. I sprinkle mine with a little Everything Bagel seasoning for extra flavor.
Rosie Taylor says
In the UK these are not biscuits , more of a scone texture. They are simple to make and tasty. I think I'll use this recipe for a fruit or minced meat topping. Back to the search for biscuits.
J.W. Alexander says
In the country this is posted in, these are indeed biscuits. If you're looking for biscuits in the United States or on a US based blog that states such, this is what you'll find. They are not sconces. Also, the UK version of biscuits are called cookies here in the US. If a biscuit is crunchy or sweet here, it was made incorrectly. All that aside, I can't wait to try these biscuits!!