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.
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.