Tender and fluffy with really good taste in a non-guilty zero fat biscuit. Just follow these easy step by step photo instructions.
Editor’s Note: Originally Published March 16, 2013. Updated with clarified discussion, options, and updated photos.
Some recipes are for low-fat biscuits, but this one is zero-fat. Using nonfat yogurt to replace the butter and milk, you still get great rise and texture. Plus, just a few ingredients will get you there.
The Story (skip if you want.)
For some unknown reason, I bought a large container of nonfat yogurt a few weeks ago. I think I was going to make a low-fat carrot cake, but I ended up not using the yogurt.
So, time to experiment. I decided biscuits were a great place to start. With a little looking around, I found some guidance but not exactly what I wanted. So I modified my normal drop biscuit recipe with great results.
A high 4 or low 5. I love biscuits, but I don’t usually have the yogurt.
Pro Tips: Recipe Notes on Zero Fat Biscuits
I’m now aware that flour has 1 gram of fat per cup (who would have known). By FDA rules these are still “zero” since they are less than 0.5gm per serving.
I usually do drop biscuits, but I did these as cut biscuits that increased the work a little. That surprised my wife a little, and she wanted to know what was different other than the shape. So really the taste is very good.
So what differences are there?
- First, the slight yogurt tang. Not very noticeable except if you know, it has the yogurt. Not a bad thing.
- Second, they are fluffy but not flaky. If you want flaky, you should cut in some butter. I miss the flaky a little, but for zero fat, I will live.
- Third, the outside is a little firmer.
About 176 calories for these LARGE biscuits at six biscuits for this amount. However, I generally do 8 drop biscuits, so they are 132 calories each.
Variations on Zero Fat Biscuits
Preheat oven to 400 convection or 425 regular.
Combine 2 cups AP flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt. Mix well.
Add 1 1/4 cup nonfat yogurt. Fold in until all dry is incorporated.
You can now make drop biscuits if you want. Or spread the dough onto a floured surface and pat down to about 3/4 inch thick. Cut with a floured 2 1/2 inch cutter. Make them the size you want. Cut, combine scraps, cut, combine scraps. Place on a PAM sprayed baking pan. I got 6 cut biscuits. I will usually do 8 drop biscuits.
Bake until golden brown. About 12 minutes.
This recipe also works well as drop biscuits.
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Originally Published March 16, 2013.