Low-fat biscuits can be really good—better than the commercial ones and a lot cheaper. Soft and tender, they’re healthy, low-calorie biscuits for most diets and easy enough to whip up anytime.
With just two ingredients—nonfat yogurt and self-rising flour (or a simple homemade substitute)—they’re on the table in under 25 minutes. Perfect for a lighter breakfast or an easy side for soups and chili.
🤔 Quick Answer: How many calories are in these low-fat biscuits?
Per biscuit: about 135 calories and roughly 0.3 grams of fat (the exact number can vary slightly with different yogurts and flour brands).
That makes them one of the lightest homemade biscuit options you can bake.
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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 it is: A healthy, low-fat biscuit recipe made with just two ingredients. Very low-calorie and nearly fat-free—an easy option for most healthy diets.
Why you’ll love it: Soft, tender, and one of the lightest homemade biscuits you can bake—great for staying on track with a healthy diet.
How to make it: Mix yogurt with self-rising flour (or the homemade version), drop or cut into biscuits, and bake until golden.
Jump to the Recipe Card or keep reading for the details.
🥣 Nutrition Snapshot: Low-Calorie Biscuits vs. Traditional
These homemade biscuits are low-fat and low-calorie — about 135 calories and nearly fat-free — compared to the 200+ calories and 10–12g of fat in classic buttermilk biscuits.
| Per Biscuit (Approx.) | Low Calorie Biscuits | Traditional Buttermilk Biscuits |
|---|---|---|
| Calories | ~135 | ~200–220 |
| Total Fat | 0–1g | 10–12g |
| Saturated Fat | 0g | 6–8g |
| Protein | 4–5g | 3g |
🥣 What You Need to Make These Low Fat Biscuits
These are simple two-ingredient biscuits made with nonfat yogurt and self-rising flour—store-bought or homemade.
Nonfat Yogurt
Use plain nonfat yogurt—regular or Greek both work. Greek yogurt is thicker, so you may need a splash of milk or extra yogurt to loosen the dough.
✅ Pro Tip: Don’t use flavored or sweetened yogurt—they’ll throw off the texture and taste.
Self-Rising Flour
If you don’t have self-rising flour (many home cooks don’t), you can make it with three pantry staples:
- 2 cups all-purpose flour
- 1 tablespoon baking powder (aluminum-free suggested)
- ½ teaspoon salt
👨🍳 Quick Overview: How to Make Low-Fat Biscuits
1. Mixing the Dough
Combine self-rising flour (or the DIY substitute) with nonfat yogurt in a bowl.
✅ Pro Tip: Stir just until combined—don’t overmix, or the biscuits may toughen.
2. Shape the Biscuits
Make 8 drop biscuits and place them evenly on a parchment-lined or non-stick baking sheet.
✅ Pro Tip: A quick spray of PAM or similar adds a tiny bit of oil for extra browning—but it’s optional.
2b. Optional: Want Cut Biscuits Instead?
Pat the dough ¾-inch thick on a floured surface. Cut out 8 biscuits with a 2-inch cutter. You’ll need to gather and re-roll the dough scraps one or two times to complete the full batch.
✅ Pro Tip: Press straight down—don’t twist—or you’ll seal the edges and reduce the rise.
3. Baking Until Golden
Bake in a fully preheated oven at 400°F convection (or 425°F conventional) for 12–15 minutes, until golden brown.
✅Pro tip: Always use a fully preheated oven for the best rise and texture.
👇For full step-by-step instructions, scroll down to the printable recipe card—or keep reading for flavor variations, serving ideas, and storage tips.
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🤔 Variations and Add-ins
Want sweet, low-fat biscuits? Add a little honey or sugar to the dough. Top with berries or a spoonful of jam for a healthy treat.
For savory biscuits, stir in herbs, garlic, or even shredded cheese (yes, it adds fat—but it’s worth it).
Looking for a fruity variation? Try my Low-Fat Blueberry Scones, a close cousin of this recipe.
✅ Pro Tip: For the lowest fat biscuits, stick to herbs or garlic instead of cheese — still flavorful, but keeps them low-calorie and diet-friendly.
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 enjoy your favorite breakfast without bypass surgery.
↕️ How to Adjust the Number of Biscuits
Cooking for two? Or a crowd? This recipe scales easily.
- In the recipe card, adjust the number of servings to match how many biscuits you want.
- Follow the ingredient list only—the written instructions don’t scale.
- Baking time stays the same.
✅ Pro Tip: If you're making fewer biscuits, you can still use the full batch of self-rising flour mix—just store the extra dry mix in an airtight container for next time.
🍽️ Serving Suggestions
These low-fat biscuits are great with soups, breakfast sandwiches, or alongside a bowl of chili. Try them with Healthy White Chicken Chili, Texas Style Chili for a full comfort-food meal that still fits your plan.
❄️ Storage
- Room Temperature: Store in an airtight container for 2–3 days.
- Refrigerator: Keeps for 3–4 days, tightly sealed.
- Freezer: Wrap each biscuit in plastic, then seal in a freezer bag for up to 3 months. Thaw overnight in the fridge.
✅ Pro Tip: For the best texture, reheat in the oven or toaster oven. Microwaving softens the outside.
❓FAQs
Yes. These are homemade low-fat biscuits with no butter or oil—about 135 calories each and almost no fat. A simple, healthy option if you're watching fat or calories.
They’re soft and fluffy, but not flaky. You might notice a slight tang from the yogurt—especially if using Greek yogurt.
Not quite. Bisquik™ is similar to self-rising flour but includes fats, making it a ready-to-use mix for quick biscuits, quick breads, and other baked goods. If you’re looking for low-fat options, it’s better to stick with self-rising flour.
Yes, in the DIY substitute version, but add extra yogurt or a splash of milk for more moisture. Expect a denser, less fluffy biscuit.
Not exactly. They’re made with no-fat yogurt instead of butter or oil, so they’re very low in fat — about 0.3 grams per biscuit. That’s still a fraction of the 10–12 grams in traditional buttermilk biscuits.
📖The Recipe Card
Low Fat Biscuits (Healthy, Low Calorie 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 by combining 2 cups of all-purpose flour, 1 tablespoon of baking powder, and ½ teaspoon of salt.
- Add 1¼ cups of nonfat yogurt. Mix just until all the dry ingredients are incorporated—do not overmix. If you're using Greek yogurt, you may need to loosen the dough with 1 to 2 tablespoons of milk or additional yogurt.
Shaping the Biscuits
- For drop biscuits (the easiest method), scoop the dough into 8 equal portions and place them evenly on the prepared baking sheet.
- For cut biscuits, pat the dough out ¾ inch thick on a floured surface. Cut out 8 biscuits with a 2-inch cutter (or 6 with a 2½-inch cutter). Gather and re-roll the scraps once or twice to use all the dough. Larger biscuits may take 1–2 minutes longer to bake.
Bake until Golden Brown
- Place your biscuits (dropped or cut) on the prepared baking pan. Make sure the oven is fully preheated. Bake the biscuits for 12 to 15 minutes, or until golden brown.
Recipe Notes
Pro Tips
- The exact nutrition values depend entirely on the ingredients you choose. Different yogurt brands have varying nutritional values and continually update their products over time.
- Greek yogurt works fine. However, it will have a stronger yogurt flavor and may require a touch of milk or an additional amount of 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.
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!!