These delicious non-guilt healthy biscuits are tender and fluffy. Perfect for a low-fat diet with almost zero fat per biscuit. And they also fit a low-calorie diet, with only 137 calories per biscuit.
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😊Why you will love this recipe.
- Excellent taste with a fluffy texture. A great side dish for many meals.
- Extremely easy to make in only a few minutes.
- It has only 5 ingredients or only 2 ingredients if you have self-rising flour.
- Perfect for most healthy diets, including low fat and low caloric, with less than 0.5 grams of fat and 137 calories per biscuit.
- Uses either plain or Greek yogurt.
- Scales to as few or as many as you want.
I surprised my wife with these biscuits, but they were cuts instead of drop biscuits (my usual). Besides being cut biscuits, she could not tell the difference even after being told.
🥣Ingredients
- Flour
- Baking powder
- Baking soda
- Salt
- Nonfat yogurt
- Optional—use self-rising flour for the flour, baking powder, baking soda, and salt.
👨🍳How to Make These Healthy Biscuits
- Preheat oven to 400° convection or 425° regular.
- Mix flour, baking powder, baking soda, and salt. Or use self-rising flour.
- Fold in nonfat yogurt until all dry is incorporated.
- Prep a baking pan with PAM, silicone baking mat, or parchment paper.
- Make eight drop or cut biscuits and evenly space them on the tray.
- Bake in a preheated oven until golden brown—about 12-15 minutes.
How do they taste?
- First, the slight yogurt tang. Not very noticeable, except if you know it has yogurt. A little more with Greek yogurt. Not a bad thing, and most people won't notice.
- Second, they are soft and fluffy but not flaky. If you want flaky, you must cut in some butter. I miss the flaky a little, but for almost zero fat, I will live with it.
- Third, the outside is a little firmer.
↕️How to make this a "for two" or "family size" recipe
This is an easy recipe to adjust to the number of biscuits you want.
- Use the recipe card and adjust the number of servings number of biscuits you want.
- Use the amount of ingredients in the ingredient list, not the instructions—those do not adjust.
- Cook for the same amount of time.
❓FAQs
There is a trace (<0.5 gms) of fat per serving. Flour has about 1 gram of fat per cup (who would have known) and a touch from the zero-fat yogurt (depending on the brand.)
The total, with my ingredients, is 3 grams of fat in 8 biscuits. Each biscuit has about 0.37 gm per serving. But FDA rules, there is 0.65 gms of fat per 100 gms, so low fat even though less than 0.5 gm per biscuit.
Self-rising flour is a standard combination of all-purpose flour, baking powder, and salt. There may be baking soda added, mostly in homemade versions. Commercial versions mainly adjust the baking powder to compensate for no baking soda.
It is a little "old-school" and was a way for home cooks to speed up making biscuits, scones, pancakes, and other quick-bread-based recipes.
Bisquik™ is similar but contains some fats to replace the oil/butter component in those recipes.
❄️Storage
Stores well-sealed airtight at room temperature for 2-3 days. You can extend that to about a week if you store them in the refrigerator.
You can also freeze them tightly sealed individually for 3-4 months. Thaw overnight in the refrigerator.
📖Variations on Low-Fat Biscuits
Healthier Sausage Gravy and Biscuits
This recipe is listed in these categories. See them for more similar recipes.
🖼️Step-by-Step Photo Instructions
Note: Pictures are from various cooking times, so they may not match.
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.
Combine 2 cups AP flour, 1 tablespoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Mix well. Or use 2 cups of self-rising flour for these ingredients.
Add 1 ¼ cups of nonfat yogurt. Fold in until all dry is incorporated. If you use Greek yogurt, you may need a tablespoon or so of milk.
The easiest is to do 8 drop biscuits. If you want to cut biscuits, spread the dough on a floured surface about ¾ inches thick. You can cut six 2 ½ inch biscuits or eight 2-inch biscuits.
Place your biscuits 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
Healthy Biscuits—Low Calorie & Almost Zero-Fat
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cup non-fat yogurt
- 2 cups Optional—self-rising flour - replaces the flour, baking powder, baking soda and salt.
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.
- Combine 2 cups AP flour, 1 tablespoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Mix well. Or use 2 cups of self-rising flour for these ingredients.
- Add 1 ¼ cups of nonfat yogurt. Fold in until all dry is incorporated. If you use Greek yogurt, you may need a tablespoon or so of milk.
- The easiest is to do 8 drop biscuits. If you want to cut biscuits, spread the dough on a floured surface about ¾ inches thick. You can cut six 2 ½ inch biscuits or eight 2-inch biscuits.
- Place your biscuits 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.
Your Own Private Notes
Recipe Notes
Pro Tips
- The exact nutrition values depend entirely on the ingredients you choose. Different brands may have different nutritional values and change their product over time.
- Greek yogurt works fine. But it will have a stronger yogurt flavor and need a touch of milk. It may vary by brand, but 1-2 tablespoons is the probable range.
- Store sealed at room temperature for 2-3 days, refrigerate for a week or freeze for 3 months.
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition Estimate
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Editor's Note: Originally Published March 16, 2013. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Emily
Very Good Butterless Biscuits! These slightly differ in texture in comparison to full-fat biscuits, but you still maintain the light/airy puff, and can indulge without guilt! I personally used low-fat, plain yogurt, kept the temperature at 400 degrees Fahrenheit and baked for fourteen minutes opposed to twelve, and they came out perfect! (Just make certain that you don't overmix, I incorporated a dribble of non-fat milk in order to pull the dough together, and avoid overmixing the yogurt into the dough.) Five Stars-- will definitely make again!! :)
Sheri
I made these for dinner and my husband was delighted. Soooo good. I used non-fat Greek yogurt and self rising flour and am very happy with the results. There will be biscuits in our lives again, all kinds of biscuits. Thank you so much.
DrDan
Hi Sheri,
This is a surprising recipe to me.
Thanks for the note.
Dan
Sandy
O. M. G. Made these tonight, no changes. They were wonderful!
Had one with dinner and had one made into strawberry shortcake. Amazing!
DrDan
Hi Sandy
Thanks for the note. I'm still amazed this comes out so well. I was going to add a little sugar for the shortcake version, I just haven't got there yet.
Dan
Tammy
I have light sour cream at home. I wonder if I could make this using sour cream.
DrDan
Probably although I never have. Plain yogurt and sour cream are frequently used to substitute for each other.
Dan
DrDan
Hi again Tammy,
I now remember doing sour cream biscuits years ago. They were ok but had a distant taste.
Dan
Boni Watkins
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
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
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
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
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
Tried this recipe today and the results were amazing!!!! Thank you so much........5 stars
Trish
Have you thought about using a butter extract for that buttery flavor?
DrDan
I thought about it but I don't usually keep it around. A little would be nice.
Thanks for the note.
DrDan
Liz
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
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
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
***** Delicious! and so very easy!!
Philip
Awesome biscuits, easy to make, delicious taste. I added some herbs on top before baking. Will experiment with other flavours.
DrDan
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
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
These are the best. I knead mine 10 or 12 times. I will never use another biscuit recipe again
Ann
Tried your recipe and enjoyed them quite a bit. Thank you for posting.
DrDan
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