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.
Michelle says
THank you! I was very skeptical, but they turned out great! I made them into drop biscuits and that worked fined. Very tasty! Who would have thought a biscuit could be made without fat?
DrDan says
This was an experiment that just came out right...
Thanks for the comment.
DrDan
Amber says
Excellent recipe! I used expired yogurt (it was not moldy or bad, just more "yogurty") and they turned out fantastically, couldn't taste the yogurt at all. I look forward to experimenting with cheese and seasonings.
5/5 stars. Thank you!!
DrDan says
It is just a basic recipe that screams for modifications. Thanks for the note.
DrDan
Vicky W says
Love, love, love these biscuits! Trying to lose weight slowly and they are perfect for cutting some calories but not flavor and satisfaction. Sometimes I add blueberry yogurt and blueberries, or strawberry yogurt and sugar free strawberry jam. This morning I added cinnamon, raisins, and a little Splenda in the dough and a small amount of simple glaze on top - yummy! I always use one-half white whole wheat flour with good results. I have used low carb dairy blend yogurt as well as half Greek yogurt and half almond milk. I think these would be good with garlic and cheese too and am going to try that next. Thank you for posting this versatile and delicious recipe!
Danni says
Love your site. We call these scones in Australia. But we have them sweet with jam and cream. You can also make them with lemonade instead of baking powder. As a savoury have you tried the dough rolled out into a rectangle , cheese sprinkled over it ,then roll it up and cut into rounds then baked as above. For a sweet version a sweet filling can be spread on it. As I said I love your site, thank you for your time.
cheers
robert says
Can these bisquits be made ahead and frozen before baking, stored in freezer bag and then baked latter as desired?
DrDan says
I would think they freeze like bread... OK for a couple of months. I have never tried it though.
DrDan
Shweta says
is there a way to replace the AP flour? Perhaps a gluten free flour or healthier flour? I dont buy white flour ever. I have Whole wheat pastry, would that work?
DrDan says
I have never tried them and I'm not familiar with cooking characteristics But I will give it a guess. Since these are biscuits, gluten formation is not very important...so... I would just substitute it in and see what happens. The worst that would happen is some wasted ingredients. If you try it please comment here with your results
DrDan
dolores says
Scweta…..do what I do. I mill my own flour and you won't find white processed flour in my kitchen. BUT that doesn't mean, you can't have soft, fluffy biscuits.
Subbing gluten free flours can actually be LESS healthy…as if you look at the ingredients list, it 's mostly starch (most of them highly refined). Since I like to eat whole food, I like to sub barley flour (unless you have Celiac disease) or oat flour (which is very healthy). It will add a little color but who cares?! There are other options, I would use half ww pastry and half oat flour or barley flour. You will still get the health benefits.
Stay healthy.
dolores
Lisa says
Great recipe! They were really good. I just used plain non-fat yogurt since I was all out of Greek and they were delish!
Anna Marie Price says
These are tasty! We used greek yogurt instead of regular yogurt and this made them a bit drier. However, I simply used what I had on hand. Will plan for the next batch and make them with regular plain yogurt. This one is a winner. Thanks for sharing a very doable usable recipe!
DrDan says
Thanks for the note and rating.
DrDan
Bianca says
Tried this recipe today - I added about a quarter cup of nutritional yeast to give it a cheesy flavour. This is the first time my mom approved of what I made in the kitchen ever since I started oil-free baking. Thank you so much!
V says
Using organic whole wheat flour, they came out too dense and tasteless - had to put a little agave sweetner to eat. Something else needs to be added so they are not bland?
DrDan says
The whole wheat flour is the issue. It has less gluten and won't act the same at all. I have only had success with 100% whole wheat when I added gluten in other recipes. Also a sweetener is almost always needed like honey commonly. I don't think you can do much with this recipe with the whole wheat flour.
DrDan
Darlene Bloom says
Thank you, thank you. Fat free biscuits that are NOT rocks. Question for you, not about biscuits. In the above pictures you are adding yogurt. How do you get it all to come out of the cup. For me it sticks like honey. I was told to oil the cup, but since oil is to enemy that is a no no. What do you do to get such clean cup results?
DrDan says
Hummm it is a stainless steel cup and it just comes out. No oil. If yours doesn't just fall out, use a rubber spatula to scrape. Also it is just biscuits. I do it without measuring frequently. A quick spray of PAM would add minimal fat if you want.
Thanks for the note and rating.
DrDan
Shawna says
This isn't completely fat free, unless you have fat free flour.
DrDan says
Well... busted.... Really I didn't know until just now that flour had 1 gm of fat per cup. Now if I go by FDA rules it is still "zero" per serving... but that is cheating really. I'm editing the post tonight.
DrDan
Vera says
This is a fabulous recipe! I added some crushed roasted cumin and it was an absolute winner. I had to bake it for really long though at a low temp to get desired hardness. I think I must've messed up the measurements. May u pls share them in gms to help clear the ambiguity. Please I really love this recipe and I really want to make them again the right way.
Cheers!
DrDan says
Thanks for the note. I don't cook by weight but AP flour should be about 140 gms per cup. The yogurt should be about 30 gms per oz. Weight of spices and baking powder... I have no idea but do people weigh spices...
I do have very nice cheat sheets for various conversion at https://www.101cookingfortwo.com/kitchen-cheat-sheets/
DrDan
Cecilia says
Fantastic, I am on a reduced fat diet study and I thought it'd be a long while before I could eat a biscuit again....these are great. They were a delicious accompiament with dinner tonight. Thanks for the recipe.
DrDan says
Thanks for the note
DrDan
Akros says
These are really good! Easy to make, good flavor, and nice light texture. I substituted King Arthur whole wheat white flour for the AP, and they were still light.
DrDan says
This recipe came out much better than I ever thought it would.
Thanks for the comment
DrDan
Jenny says
Wow, no butter biscuits? I have to try this! Thanks for the recipe!
wendy says
I found that these were burning on the outside and still doughy in the inside. 425 is too high for these. Not bad for lowfat ,but I found the first batch tasteless, so I sprinkled some thyme in them. If this second batch is still too doughy, I wont be making them again.
Janna Walters says
Just made them. They were WONDERFUL.