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.
My Rating
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
Healthier Sausage Gravy and 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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Zero Fat Biscuits
Ingredients
- 2 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cup non-fat yogurt
Instructions
- Preheat oven to 400 convection or 425 regular.
- Combine 2 cups AP flour, 1 T baking powder, 1/2 t baking soda, 1/2 t 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.
- Bake until golden brown. About 12 minutes.
- This recipe is fine for drop biscuits.
Recipe Notes
Check Out Other Great Recipes
Nutrition is generally for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
Originally Published March 16, 2013
Craig
Good Recipe!
I tried this and just cooked them a little longer. I like the outside crispy anyway. The biscuits are great! I dreaded soup without my regular kick-ass baking powder biscuits. Because she is watching her fat, I went looking for a low-fat recipe. I tried one and they were excellent.
Sue
I tried this and thought the flavor was good. However, the insides was still a little raw. It was kinda wet and sticky while it was golden brown outside. Is there a way to fix this?
Dan Mikesell AKA DrDan
Hi Sue,
Welcome to the blog.
The internal texture is softer but should not be raw.
Why is it happening?
1. Oven runs a bit hot.
2. Variability in ingredients
3. Too thick
First, what will not work. Do not just increase temperature or cook longer if the outside is done. By the time you get the center done, the outside is overcooked.
Solutions (probably both will help a lot)
1) Lower oven temperature by 25 degrees and cook longer.
2) Make a thinner biscuit.
Final note. I suspect your oven is running too hot. Get an oven thermometer (about $10) and check it. It will save a lot of ruined food down the road.
Dan