Fluffy, tender, and nearly fat-free—these healthy biscuits are a game-changer for anyone craving comfort without the calories. Both low-fat and low-calorie, they’re made with just two simple ingredients, come together quickly, and are completely beginner-friendly. All the biscuit goodness, none of the guilt.
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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... "
😊Why You’ll Love This Recipe
- Healthy and Low-Fat – These biscuits are made without butter or oil, so they fit beautifully into a low-fat, low-calorie lifestyle.
- Ridiculously Easy – Two main ingredients, no special tools. From mixing bowl to the plate in 25 minutes.
- Beginner-Proof – No biscuit-making experience needed. This is as stress-free and foolproof as it gets.
- Customizable – Add a pinch of herbs or a touch of sweetness—this base recipe adapts to your cravings.
- Comfort Food Without the Guilt – All the warm, tender satisfaction of a biscuit, minus the fat and calories.
🥣What you need to make these healthy yogurt biscuits
Self-Rising Flour
A shortcut blend of flour, baking powder, and salt. If you don’t have it on hand, make your own:
- DIY Substitute:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
✅Pro Tip: Use aluminum-free baking powder to avoid any bitter aftertaste.
Nonfat yogurt
Use regular or Greek-style nonfat yogurt—both work well. Greek yogurt is thicker and tangier, so you may need to loosen the dough with a splash of milk or a bit more yogurt.
✅Pro Tip: Don’t use flavored or sweetened yogurt—they’ll throw off the taste and texture.
🥣 Nutrition Snapshot: Healthy Biscuits vs. Traditional Buttermilk Biscuits
| Per Biscuit (Approx.) | Healthy Yogurt Biscuits | Traditional Buttermilk Biscuits |
|---|---|---|
| Calories | ~135 | ~200–220 |
| Total Fat | 0–1g | 10–12g |
| Saturated Fat | 0g | 6–8g |
| Protein | 4–5g | 3g |
👨🍳Quick Overview: How to Make Healthy Biscuits
1. Mixing the dough
Combine self-rising flour (or the DIY substitute) with nonfat plain or Greek yogurt in a bowl.
✅Pro Tip: Stir just until combined—don’t overmix.
2. Shape the biscuits
Make 8 drop biscuits and place them evenly on a parchment-lined or non-stick baking sheet.
✅Pro Tip: You could use cooking spray (like PAM), which would add a pinch of oil.
2b. Optional: How to Make Cut Biscuits
Want more classic biscuit shapes? Pat the dough ¾-inch thick on a floured surface. Cut out 8 biscuits with a 2-inch cutter (6 with a 2½-inch cutter, but the Bake time may increase by 1–2 minutes).
✅Pro Tip: Press straight down with the cutter—don’t twist, or you’ll seal the edges and reduce the rise.
3. Baking until golden
Bake until golden brown in a fully preheated oven at 400°F convection or 425°F conventional for about 12-15 minutes until golden.
✅Pro time: Important! Always use a fully preheated oven for biscuits.
For full step-by-step instructions, scroll down to the printable recipe card or keep reading for tips, flavor options, and serving ideas.
🤔Variations and Add-ins
Add a touch of honey or sugar to turn these into sweet low-calorie biscuits. Top with berries for a fresh, healthy treat.
Stir in herbs, garlic, or even shredded cheese (yes, it adds fat—but it’s delicious).
For a fruity variation, try my Low-Fat Blueberry Scones, a close cousin of this recipe.
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Healthier 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
This recipe is easy to adjust to the number of biscuits you want.
- In the recipe card, change the number of servings to the number of biscuits you want.
- Follow the ingredient list—not the written instructions, which don’t scale.
- Cook for the same amount of time.
🍽️Serving suggestions
They are delicious with soups or as a breakfast sandwich. Or try them with my healthy chili recipes, such as Healthy White Chicken Chili or Texas Style Chili.
😊Other biscuit recipes
Looking for other biscuit recipes (not low-fat), check these out:
- Cheddar Bay Biscuits – a Red Lobster copycat recipe for buttery and cheesy biscuits.
- Cornbread Biscuits – a rustic twist with a hint of sweetness. A faster cornbread.
- Grilled Biscuits – ideal for cookouts or campfire mornings.
❄️Storage
- Room temperature: Store biscuits in an airtight container for 2–3 days.
- Refrigerator: Keeps up to a week sealed tightly.
- Freezer: Individually wrap tightly in plastic, then place in a freezer bag for 3 months. Thaw overnight in the fridge.
✅ Pro Tip: Reheat gently in the oven or toaster oven for best texture. A microwave will soften the texture.
❓FAQs
They’re soft and fluffy, but not flaky, and you might notice a slight yogurt tang, especially with 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 recommended. The leavening in self-rising flour starts working as soon as it’s mixed—bake immediately for the best rise.
📖The Recipe Card with Step-by-Step Instructions
Healthy Yogurt Biscuits (Low-Fat & Easy!)
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.
- Use 2 cups of self-rising flour or the DIY substitute of 2 cups of all-purpose flour, 1 tablespoon of baking powder, and ½ teaspoon of salt.
- Add 1¼ cups of nonfat yogurt. Fold in until all the dry ingredients are incorporated—do not over mix. If you use Greek yogurt, you may need a tablespoon or so of milk or more yogurt.
- The easiest next step is to do 8-drop biscuits. If you want to cut biscuits, spread the dough on a floured surface about ¾ inches thick. Use a biscuit cutter and make six 2 ½ inch or eight 2-inch biscuits. The larger biscuits will take a few more minutes to bake.
- Place your biscuits (dropped or cut) on the prepared baking pan.
- Be sure the oven is fully preheated for a good rise of the biscuits. Bake until golden brown—about 12-15 minutes.
Recipe Notes
Pro Tips
- The exact nutrition values depend entirely on the ingredients you choose. Different yogurt brands have different nutritional values and change their product over time.
- Greek yogurt works fine. However, it will have a stronger yogurt flavor and need a touch of milk or more 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.
Boni Watkins says
I and my husband love the biscuits made with plain yogurt! They are so Light and fluffy. I will be making them by your recipe all the time! Thank you for sharing!
Penny says
My body thanks you for creating a nonfat biscuit!! My cholesterol spiked and my doc has ordered a low fat diet.
The biscuits are just the way I like them... not fluffy and not soggy, a perfect biscuit! I made 1/2 unbleached flour and 1/2 whole white wheat and enjoyed the hearty flavor. The top crust turned brown but not hard and they taste good. I'm sure my family will load them up with butter but that's better than baking in the butter! I baked them on parchment paper cuz I hate spray oil.
4.5/5!! It will be my go to biscuit recipe!
Iris says
Just made these - they are light, fluffy and have a wonderful crispy bottom to them. Finally, I can make biscuits. I made them just as the recipe stated. I did use spray coconut oil on the pan. They are very satisfying. Thank you. Looking forward to trying more of your recipes. 5/5
Mr. M says
Wow! These are seriously good. Every bit as good as those loaded with fat. Thank you for this amazing recipe! This will be a staple in our household!
DrDan says
Hi Di and Mr. M
Thanks for the notes. I discovered to take pictures even with "experiments" like this. It just worked out so well
Dan
Di says
Tried this recipe today and the results were amazing!!!! Thank you so much........5 stars
Trish says
Have you thought about using a butter extract for that buttery flavor?
DrDan says
I thought about it but I don't usually keep it around. A little would be nice.
Thanks for the note.
DrDan
Liz says
I only had a single serve cup of ff Greek yogurt and self-rising flour. So I halved the recipe and only added 1 tsp of baking powder to the flour. I had to use 2 TBSP of milk because I was a bit short on the Greek yogurt and the batter was too dry. It made 4 good sized drop biscuits and cooked perfectly in 12 min on a double layer baking sheet with a piece of parchment paper. The texture was a bit chewier than old fashioned-very fattening biscuits but they were quite good! Not too dry and light and fluffy. Thanks for the recipe!
jim says
I have made these twice now. It is easier to make them right than to make them wrong. The first batch I over kneaded the dough, rolled it out, then made about a dozen round dough balls that cooked up like bricks. They barely rose, and were basically pretty bad.
So I decided to try it again. I barely kneaded the dough, just fully incorporated the ingredients, patted it down to about 1/2 inch, not 1/4, and cut the dough in 6 equal parts with a pizza cutter. Success!!!
Easy excellent recipe, over kneading, over handling the dough, = BAD, result, Sort of like pancakes, over beat pancake batter and yuk. Just get the batter together and leave it alone. THIs IS NOT like BREAD, knead, rise, punch, etc., I treated it that way the first go. OLD DOGS DO LEARN.
Thanks for the recipe.
DrDan says
Hi Jim,
Yep, old habits die hard. I have been doing biscuits for many years but initially over mixed. So one of the secrets is to just mix until all the flour is incorporated. If you are adding things like cheese, I put it in with the flour. The exception would be like blueberries (see zero fat blueberry scones) then just gently fold them in at the end.
Thanks for the comment.
DrDan
Vaness says
***** Delicious! and so very easy!!
Philip says
Awesome biscuits, easy to make, delicious taste. I added some herbs on top before baking. Will experiment with other flavours.
DrDan says
I have been adding garlic and some low-fat cheese (I know... not zero fat) Kind of a Red Lobster type thing.
Glad it worked well for you.
Thanks for the note.
DrDan
James Guzman says
I'm on a low fat diet due to gallstones. These are a delicious godsend! I'll be sharing this recipe with family and friends. Thank you!!
Jody says
These are the best. I knead mine 10 or 12 times. I will never use another biscuit recipe again
Ann says
Tried your recipe and enjoyed them quite a bit. Thank you for posting.
DrDan says
I did a low fat version of biscuits with sausage gravy that drops the calories by over 50% at https://www.101cookingfortwo.com/healthier-sausage-gravy-biscuits/ if your interested.
Thanks for the note and rating.
DrDan
Dianna says
I was a bit skeptical as to how these would turn out. I gave them a try be a use of how fluffy they looked in the picture. Mine did not turn out fat free as I only had regular yogurt in my fridge. Additionally, I added half a table spoon of butter because...well...butter. These biscuits turned out fantastic. They we even better slathered in sausage gravy.
Rhonda says
Wow! For fat free, these are great! Thank you! Super simple. Only thing I suggest is adding the comment next to yogurt....do not use Greek style. I did and had to add a little milk to get the right biscuit consistency.