Low fat biscuits that are fluffy and satisfying? Yes, really. Made with just nonfat yogurt and self-rising flour, these healthy homemade biscuits skip the butter but deliver soft, tender results. Quick, easy, and beginner-friendly.
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- š Why Youāll Love These Low Fat Biscuits
- š„£ Nutrition Snapshot: Healthy Biscuits vs. Traditional Buttermilk Biscuits
- š„£ What You Need to Make These Low Fat Biscuits
- šØāš³Quick Overview: How to Make Low-Fat Biscuits
- š¤Variations and Add-ins
- āļø How to Adjust the Number of Biscuits
- š½ļøServing Suggestions
- āļøStorage
- āFAQs
- šThe Recipe Card with Step-by-Step Instructions
Featured Comment by Linda in Boston:
āāāāā
"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... "
š Why Youāll Love These Low Fat Biscuits
- Fits a Healthy Diet ā No butter, no oilājust simple ingredients that work for low-fat and low-calorie diets.
- Only Two Ingredients ā This healthy biscuit recipe uses just self-rising flour and nonfat yogurt. Cheaper than store-bought ādiet biscuitsā and just as easy.
- Beginner-Friendly ā No rolling pins, no biscuit drama. Just stir, drop, and bake.
- Flexible for Sweet or Savory ā Add herbs, garlic, or a touch of honeyāmake it match your meal or your mood.
- Comfort Food Without the Guilt ā Fluffy, tender biscuits that satisfyāwithout blowing your plan.
š„£ Nutrition Snapshot: Healthy Biscuits vs. Traditional Buttermilk Biscuits
Wondering how these stack up to classic biscuits? Hereās a quick look at how this low fat version compares to the traditional kind.
| Per Biscuit (Approx.) | Healthy Yogurt Biscuits | Traditional Buttermilk Biscuits |
|---|---|---|
| Calories | ~135 | ~200ā220 |
| Total Fat | 0ā1g | 10ā12g |
| Saturated Fat | 0g | 6ā8g |
| Protein | 4ā5g | 3g |
š„£ What You Need to Make These Low Fat Biscuits
Self-Rising Flour
If you donāt have self-rising flour on handāand most people donātāyou can mix this yourself with 3 pantry staples:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- Ā½ teaspoon salt
ā Pro Tip: Use aluminum-free baking powder to avoid any bitter aftertaste.
Nonfat Yogurt
Use plain nonfat yogurtāregular or Greek both work well. Greek yogurt is thicker, so you might need to loosen the dough with a splash of milk or extra yogurt.
ā Pro Tip: Donāt use flavored or sweetened yogurtātheyāll throw off the taste and texture.
šØāš³Quick Overview: How to Make Low-Fat Biscuits
1. Mixing the Dough
Combine self-rising flour (or the DIY substitute) with nonfat yogurt in a bowl.
ā Pro Tip: Stir just until combinedādonāt overmix, or the biscuits may toughen.
2. Shape the Biscuits
Make 8 drop biscuits and place them evenly on a parchment-lined or non-stick baking sheet.
ā Pro Tip: A quick spray of PAM or similar adds a tiny bit of oil for extra browningābut itās optional.
2b. Optional: Want Cut Biscuits Instead?
Pat the dough Ā¾-inch thick on a floured surface. Cut out 8 biscuits with a 2-inch cutter. Youāll need to gather and re-roll the dough scraps one or two times to complete the full batch.
ā Pro Tip: Press straight downādonāt twistāor youāll seal the edges and reduce the rise.
3. Baking Until Golden
Bake in a fully preheated oven at 400Ā°F convection (or 425Ā°F conventional) for 12ā15 minutes, until golden brown.
ā Pro time: Always use a fully preheated oven for the best rise and texture.
šFor full step-by-step instructions, scroll down to the printable recipe cardāor keep reading for flavor variations, serving ideas, and storage tips.
š¤Variations and Add-ins
Want sweet low-calorie biscuits? Add a little honey or sugar to the dough. Top with berries or a spoonful of jam for a healthy treat.
For savory biscuits, stir in herbs, garlic, or even shredded cheese (yes, it adds fatābut itās worth it).
Looking for a fruity variation? Try my Low-Fat Blueberry Scones, a close cousin of this recipe.
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Healthy Sausage Gravy and Biscuits āļøāļøāļøāļøāļø
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.
āļø How to Adjust the Number of Biscuits
Cooking for two? Or a crowd? This recipe scales easily.
- In the recipe card, adjust the number of servings to match how many biscuits you want.
- Follow the ingredient list onlyāthe written instructions donāt scale.
- Baking time stays the same.
ā Pro Tip: If you're making fewer biscuits, you can still use the full batch of self-rising flour mixājust store the extra dry mix in an airtight container for next time.
š½ļøServing Suggestions
These low-fat biscuits are great with soups, breakfast sandwiches, or alongside a bowl of chili. Try them with Healthy White Chicken Chili, Texas Style Chili for a full comfort-food meal that still fits your plan.ā
āļøStorage
- Room Temperature: Store in an airtight container for 2ā3 days.
- Refrigerator: Keeps up to a week, tightly sealed.
- Freezer: Wrap each biscuit in plastic, then seal in a freezer bag for up to 3 months. Thaw overnight in the fridge.
ā Pro Tip: For the best texture, reheat in the oven or toaster oven. Microwaving softens the outside.
āFAQs
Yes. These are homemade low-fat biscuits with no butter or oilāabout 135 calories each and almost no fat. A simple, healthy option if you're watching fat or calories.
Theyāre soft and fluffy, but not flaky. You might notice a slight tang from the yogurtāespecially if using Greek yogurt.
Not quite. Bisquikā¢ 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 youāre looking for low-fat options, itās 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 begins to work as soon as it becomes wet. Bake immediately for the best rise.
šThe Recipe Card with Step-by-Step Instructions
Low Fat Biscuits (Fluffy, Easy, and Butter-Free)
Video Slideshow
Ingredients
- 1Ā¼ cup non-fat yogurt
- 2 cups self-rising flour
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- Ā½ teaspoon salt
Step-by-Step Instructions
- Preheat oven to 400Ā° convection or 425Ā° 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 by combining 2 cups of all-purpose flour, 1 tablespoon of baking powder, and Ā½ teaspoon of salt.
- Add 1Ā¼ cups of nonfat yogurt. Mix just until all the dry ingredients are incorporatedādo not overmix. If you're using Greek yogurt, you may need to loosen the dough with 1 to 2 tablespoons of milk or additional yogurt.
Shaping the Biscuits
- For drop biscuits (the easiest method), scoop the dough into 8 equal portions and place them evenly on the prepared baking sheet.
- For cut biscuits, pat the dough out Ā¾ inch thick on a floured surface. Cut out 8 biscuits with a 2-inch cutter (or 6 with a 2Ā½-inch cutter). Gather and re-roll the scraps once or twice to use all the dough. Larger biscuits may take 1ā2 minutes longer to bake.
Bake until Golden Brown
- Place your biscuits (dropped or cut) on the prepared baking pan. Make sure the oven is fully preheated. Bake the biscuits for 12 to 15 minutes, or until golden brown.
Recipe Notes
Pro Tips
- The exact nutrition values depend entirely on the ingredients you choose. Different yogurt brands have varying nutritional values and continually update their products over time.
- Greek yogurt works fine. However, it will have a stronger yogurt flavor and may require a touch of milk or an additional amount of 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.
Lunagal says
Like many I was looking for a low fat biscuit recipe to reduce my husbands fat intake when he has his beloved biscuits and gravy. Not only did I solve that problem but they are also a good substitute for a traditional English scone. Being a Brit, my Mumās scones (made with butter of course) were always a favorite of mine and her go to if family or friends turned up unexpectedly for a cuppa. Thank you!
Dan Mikesell AKA DrDan says
Hi Lunagal,
Welcome to the blog.
Glad it works well for you. I do have a specific low-fat biscuit and gravy recipe that drops the fat in the dish from 34 gm to just 3 by using this recipe, low-fat turkey sausage, and a low-fat gravy method. https://www.101cookingfortwo.com/healthier-sausage-gravy-biscuits/
Thanks so much for the note and rating. Enjoy one of Mum's scones for me.
Dan
Shannon says
How is the sodium content so high if thereās only a half teaspoon of salt in the recipe?
Dan Mikesell AKA DrDan says
Hi Shannon,
Welcome to the blog.
The answer is about a third of the sodium is from the baking soda and some from the yogurt. I did just run this recipe though my new calculator and you will see lower values.
Dan
Joy Wolfe says
I found your recipe this afternoon before I started supper. I had ham with greens and pintos and felt like we needed a light biscuit to go with it all! I made mine with plain greek yogurt and added just a little milk to make a sticky dough. Then I dropped the dough on a lightly greased baking sheet and rounded out and smoothed the dough just a little. Mine baked in 10 minutes. I brushed a little melted light butter on the tops when they came out of the oven. They were great! My husband loved them and had no idea they were made with Greek yogurt. Thanks for a great recipe!
DrDan says
Hi Joy,
Welcome to the blog.
Glad you enjoyed the recipe.
Thanks for the note.
Dan
Sammie Ferrell says
I didn't have any yogurt so I decided to use same amount sour creme. I would love to know how that changed the nutritional values since I want to use this in my meal planning menus I do for a customer.
DrDan says
Hi Sammie,
Welcome to the site.
I had a sour cream version but removed it last year since I felt this one was much better. I felt there was a bit of an odd taste in my version. I do remember that with nonfat sour cream, it was more calories for worse results.
You can enter your version in several online recipe calculators. https://www.myfitnesspal.com/recipe/calculator is just one available. It will depend on the version of sour cream you use of course.
Hope that helps some.
Dan
Grandi says
I was looking for a low fat canned biscuit brand when I stumbled upon this recipe. The comments frequently state fluffy/chewy as opposed to flaky/crumbly, which will be perfect for topping a healhier version of the chicken pot pie Iām planning. Made from scratch is always best! Thanks so much for sharing!
DrDan says
Hi Grandi,
Welcome to the blog.
I'm sure this would be fine on a chicken pot pie. I prefer a little flakey but that requires butter.
Thanks for the note.
Dan
Rcmarti says
Just made the recipe and they came out great! I cut the recipe in half so got only four biscuits (see posted photo) but its good for just two people. I used regular AP flour so they were a little more dense and I did sift the flour, but would like to try using White Lily flour which is the best for making biscuits. Iāll see tomorrow how well they reheat. Thanks Dr Dan for a great fat free biscuit recipe!
DrDan says
Welcome to the blog.
This is an interesting recipe for me. It just came together and worked. You can also do this as drop biscuits which is what I usually do since I'M lazy.
If you're a fan of biscuits and gravy, I use it here for a low fat version that drops the fat by 90% https://www.101cookingfortwo.com/healthier-sausage-gravy-biscuits/
Thanks for the note.
Dan
Kate says
I baked these tonight and felt compelled to come and leave a comment to say thank you for the recipe! I stumbled across it while looking for a British biscuit recipe (cookies), these are what weād call scones in the UK but they looked so good I had to try them. I have gallstones and havenāt tasted a real scone in about two years! These were more spongy than crumbly but they taste so good I donāt mind. I added a little low fat cheese and a pinch of rosemary to the recipe and they came out really well, youād never dream they were made with yogurt. Iām going to try a sweet version with raisins next. Thank you again!
DrDan says
Hi Kate,
Welcome to the blog.
You are right, they are a little different texture but still, quite acceptable to me for the low-fat result. My son just had his GB out in Philidelphia. Life is better without stones.
Dan
Ruth Pilon says
I gave it a try. Sorry Dr. Dan, I thought they tasted flat, like eating flour and water.
Laurie says
I love this recipe! I always use Greek yogurt and I have never had an issue. I do cook them in a lower oven (375) and for 15-20 minutes and they are perfect.
DrDan says
Hi Laurie,
Welcome to the blog.
Glad it works well for you. I think the Greek Yogurt is fine if you like a bit of that taste.
Thanks for the note.
Dan
SB says
Ive made these SO many times. So easy and always turn out AMAZING!
Brooke Morrison says
Just wanted to say thank you for this recipe! My husband is on a reduced-fat diet and has been missing his biscuits and gravy in a bad way. I made these with gravy made from turkey sausage and skim milk and it turned out great! The biscuits were a hit! I will definitely be making these again.
Aish says
Hello. I'm planning to make these biscuits soon. Which one gives crispier results? Using yeast or using baking powder? Thanks.
DrDan says
Hi Aish,
Biscuits are generally crispier than a yeast roll but then again they are separate things. I have not and would not use yeast in this recipe. The closest thing I have to this in a yeast roll is https://www.101cookingfortwo.com/60-minute-yeast-dinner-rolls/ and that does have some fat.
Emily says
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 says
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 says
Hi Sheri,
This is a surprising recipe to me.
Thanks for the note.
Dan
Sandy says
O. M. G. Made these tonight, no changes. They were wonderful!
Had one with dinner and had one made into strawberry shortcake. Amazing!
DrDan says
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 says
I have light sour cream at home. I wonder if I could make this using sour cream.
DrDan says
Probably although I never have. Plain yogurt and sour cream are frequently used to substitute for each other.
Dan
DrDan says
Hi again Tammy,
I now remember doing sour cream biscuits years ago. They were ok but had a distant taste.
Dan