These delicious, healthy, low-fat yogurt biscuits are tender and fluffy. They're fast and easy to make in under 30 minutes with only 2 ingredients or 5 ingredients if you don't have self-rising flour.
The perfect no-guilt addition to your healthy low-fat diet with about 0.5 grams of fat and 137 calories per biscuit.
🥣Ingredients
- Nonfat yogurt—regular or Greek
- Self-rising flour—or flour, salt, baking powder, and baking soda
TABLE OF CONTENTS
Featured Comment from Rita: " Love, love, love these biscuits!!!!"
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.
They taste excellent and have a fluffy texture; they make a great side dish for many meals. I had called this recipe "zero-fat," but it is almost but not quite right since there is a trace of fat in flour and "fat-free" yogurt.
👨🍳How to Make Healthy Biscuits—Step-by-Step
1. 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.
2. Use 2 cups of self-rising flour or combine 2 cups AP flour, 1 tablespoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
3. Add 1 ¼ cups of nonfat yogurt. Fold in until all the dry ingredients are incorporated. You may need a tablespoon or so of milk if you use Greek yogurt.
4. 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 biscuits or eight 2-inch biscuits.
5. Place your biscuits (dropped or cut) on the prepared baking pan.
6. Be sure the oven is fully preheated for the biscuits to rise well. Bake until golden brown—about 12-15 minutes.
For more details, keep reading. See the Recipe Card below for complete instructions and to print.
Variations
Biscuits are great, but can we take it further? Try my almost famous Healthier Sausage Gravy and Biscuits using these biscuits with turkey sausage gravy for a low-fat American classic. And for dessert, check out my Low-Fat Blueberry Scones.
Serving suggestions
Serve with low-fat meat recipes like Seared and Bake Chicken Breasts, Turkey Tenderloin, or Seared and Baked Pork Tenderloin.
They are also delicious with healthy chili recipes, such as Healthy White Chicken Chili, Texas Style Chili, or Crock Pot Turkey Chili.
How do they taste?
There is a slight yogurt tang, not very noticeable except if you know it has yogurt. It is a little more with Greek yogurt, but it is not bad, 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 I will live with it for zero fat.
Third, the outside is a little firmer.
↕️How to make this a "for two" or "family size" recipe
This recipe is easy to adjust to the number of biscuits you want.
- Use the recipe card and adjust the number of servings to the 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.
❄️Storage
Stores well-sealed airtight at room temperature for 2-3 days. You can extend that to 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.
❓FAQs
There is a trace of fat per serving. Flour has about 1.2 grams of fat per cup (who would have known) and a touch from the zero-fat yogurt (depending on the brand.)
With my ingredients, the total recipe is 540 grams and has 4.1 gms of fat for 0.76 gms per 100 grams. FDA rules say there is 0.65 gms of fat per 100 gms can be called zero. Per biscuit, they are about 0.5 grams of fat and 137 calories per biscuit.
Self-rising flour is a standard combination of all-purpose flour, baking powder, and salt. Baking soda was originally included. In modern times, commercial versions mainly adjust the baking powder to compensate for the lack of baking soda. If I make my own, I go with the original version
It is a bit "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 most recipes.
Join the Club—Subscribe Today.
Stay in the loop with updates.
This recipe is listed in these categories. See them for more similar recipes.
📖 Recipe
Healthy Low-Fat Biscuits
Video Slideshow
Ingredients
- 1 ¼ cup non-fat regular or Greek yogurt
- 2 cups self-rising flour
Substitute for self-rising flour.
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon 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.
- Use 2 cups of self-rising flour or combine 2 cups AP flour, 1 tablespoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
- Add 1 ¼ cups of nonfat yogurt. Fold in until all the dry ingredients are incorporated. You may need a tablespoon or so of milk if you use Greek 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 biscuits or eight 2-inch biscuits.
- 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.
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
© 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.
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.
C Jenkins
This is a great recipe and so easy. I sprinkle mine with a little Everything Bagel seasoning for extra flavor.
Rosie Taylor
In the UK these are not biscuits , more of a scone texture. They are simple to make and tasty. I think I'll use this recipe for a fruit or minced meat topping. Back to the search for biscuits.
Debbie D
Tried these tonight. Used SR Flour (yes I'm lazy) and plain Greek yogurt. Other than needing a touch more salt they were very good. My new go to. 😊
Dan Mikesell AKA DrDan
Hi Debbie,
Welcome to the blog.
I have both in the recipe because most people don't have self-rising flour. I also find the salt a little light in SR flour.
Thanks for the note and rating.
Dan
Gpearl
Hi. This was a nice simple healthy biscuit recipe to follow. I tried this using low fat Almond vanilla yogurt. It was a hit with my family who are picky about their biscuits. They are used to butter in the dough. They told me these were good and they didn't miss it. Thank you!
Dan Mikesell AKA DrDan
Hi Gpearl,
Welcome to the blog and thanks for the variations. Many readers enjoy them.
Thanks of the note and rating.
Dan
Mary Lou French
I was trying to figure out the weight watchers point count for these biscuits! Do you know?
Dan Mikesell AKA DrDan
Hi Mary Lou,
Welcome to the blog.
I gave up on calculating WW points over 10 years ago. They kept changing the formula, then hid the formula, etc. It made it impossible to keep the posts up to date and accurate. I haven't even looked at them for 7-8 years now.
Sorry.
Dan
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 but I cooked them long enough to get a bit of crisp on the outside. Nice.
Dan Mikesell AKA DrDan
Hi Linda,
Welcome to the blog and thanks for the note (and email) and the rating. Glad it was what you needed.
Dan
Timothy
Hello! I'm interested in making these. If I wanted to add a bit of butter for more flavor (say... 4 tbsp max), would I sub out the equal amount of yogurt?
Thank you!
Dan Mikesell AKA DrDan
Hi Timothy,
Welcome to the blog.
Cut back the yogurt and see how the texture is, you may need to add some back to get to the right biscuit texture.
Dan
Nellie
Interested in this recipe but could I swap out the white flour for whole wheat or oat flour instead?
Dan Mikesell AKA DrDan
Hi Nellie,
Welcome to the blog,
About alternative flour types. Most should probably work since the recipe does not depend on gluten formation. Whole wheat will need more liquid and probably won't rise as well. Oat flour... don't know but probably. If you try them, please come back and report the results for others.
Dan
Shar k
Absolutely amazed that the biscuits turned out the way they did ! So… so… good :)
I found your recipe an within an hour had made the biscuits , I decided to double the recipe and made the biscuits and also made your biscuit crust pizza on your site using this crust instead of the one posted . Both turned out just amazing ,
I don’t miss the butter in this at all .
My husband has wanted sausage gravy and biscuits for a bit , but i stick to a 1,200 cal daily diet , so this fits perfectly for both of us .
The biscuits rose beautifully & the pizza looks like deep dish ~ I wish I could post a pic .
I used Greek yogurt so I did add milk , the batter was so sticky to work with so floured hands often , I like to cut my biscuits rather than drop ~ probably just for the beauty of it if I’m being honest;)
Thanks so much for posting such wonderful low fat / cal recipes that taste great . I’ve never seen this site before ~ but sure will come here often from now on !
Dan Mikesell AKA DrDan
Hi Shar,
Welcome to the blog and glad it worked well for you. For your husband, check out this recipe that is low cal and low fat biscuit and gravy. https://www.101cookingfortwo.com/healthier-sausage-gravy-biscuits/
Dan
Reina Alfonso
Excellent recipe will make them this week, thank you
Linda
These are wonderful. Thank you so much for this recipe. I used Greek yogurt and real buttermilk. Patted them out and cut with biscuit cutter handling the dough as little as possible I’m from the south and learned how to make biscuits as a child without a recipe. I am passing this one in to my friends and family. It’s a winner.
Laura
I love this recipe. I like biscuits very much, but high fat foods don't agree with me - this recipe as listed is a winner for me. Often, I make the recipe as written, but I don't have to have them completely fat free, so sometimes I make them with a tablespoon of butter (in the whole recipe), the greek yogurt, and bit of milk so that all those ingredients combined equal 1 1/4 c. They are still light, with a little flakiness to them. I generally get 10 biscuits from the recipe, which means there's just over 1 g. added fat per biscuit. Thank you for this recipe!
Cheryl
Hello
Has anyone use self rising flour instead of AP flour?
Thanks
Dan Mikesell AKA DrDan
Hi Cheryl,
Welcome to the blog.
Self-rising flour should be fine to replace the other ingredients except for the yogurt. Self-rising flour is flour, baking powder, and salt. It does not have baking soda but has more baking powder than the recipe. It will be fine.
Self-rising flour is very "old school," so I only have a few recipes that use it and I explain how to substitute. I don't keep it around most of the time so I usually list exactly what I use.
Dan
Karen
Wow! I've made the 2 ingredient dough before, but this takes that to another level. I did them as drop biscuits and they were so flavorful and the texture was great. Thank You!
Vivian
I was looking for a recipe for lower fat chicken pot pie and the recipes either sacrificed the crust(my favorite part), or we’re still high in calories. I found your almost no fat biscuit recipe and decided to try it for my topping. It worked beautifully. I adjusted for some previous comments by amping up the flavor with more salt, garlic powder and one finely chopped scallion. With the sauce, any dryness in the biscuits was overcome. My husband loved it too. Thanks for this new take on biscuits.
Angela Brumm
Can I used vegan flour ? Which one?
Dan Mikesell AKA DrDan
Hi Angela,
Most flour is vegan, although the bleaching agents used in white flour (only used to make it whiter) is questioned by some. I always use unbleached flour anyways because is consider it is total stupid to bleach flour. I assume you have a vegan yogurt.
Dan
Peter
Hi Vivian. Using this as a non-fat topping for pot pie is exactly the idea I was looking for. Did you simply float the biscuit dough on the pie filling? What baking temperature and time did you use? I’m making individual servings in ramekins. Thanks.
Marion
Excellent recipe! I decided to use Nonfat plain Greek yogurt and added water instead of milk. I just added enough water to make the dough come together. I served with some margarine to offset the slight dry taste and the margarine added just enough flavor for the family. I imagine if the calories are not an issue you can add some blueberries or jam. We had them with a low fat chicken recipe that used light mayo.
Certainly made the dinner special!
Nicole
Hi, I was wanting to use this biscuit recipe for a chicken and biscuits recipe where you drop canned biscuit dough into hot/boiling broth. Would this dough hold up for something like that? I would use fat free greek yogurt for this recipe.I really like your recipe because they're low calorie and low fat. Thank you!
Dan Mikesell AKA DrDan
Hi Nicole,
Welcome to the blog.
The answer is probably but I have never done it.
You know already to use small size, drop it is gently and don/t stir. If you try it, please report back.
Dan
Jen
I only had vanilla Greek yogurt and sour cream in the fridge. I used 1/4 cup vanilla Greek yogurt and 1 cup sour cream. They were very good.
Christine
Hello,
I am allergic to dairy and was wondering if I could use coconut alternative yogurt instead?
Dan Mikesell AKA DrDan
Hi Christine,
Welcome to the blog.
The answer is I don't know but I'm 90% sure it will work. If you give it a try, please report back.
Dan
Laura in Colorado
I really love this recipe, and have been using it for a couple years. Biscuits are a high fat food, and this has been an excellent low fat substitute for me, time and again. I don't have to eat fat free, I just find I feel better when I eat lower fat foods. One of these biscuits combined with a low fat turkey sausage patty makes an excellent sub for a sausage biscuit without leaving me feeling like I ate a brick. Thanks!
Pam
I made these tonight and only had vanilla yogurt on hand. It worked out ok, but will be glad to try it with plain. Grateful to have this recipe to lower my numbers. Breads are my weakness!
Rebekah
I have been making these with white whole wheat flour and I add a little sugar. They are excellent - though not really “biscuits”....I love them!
Mary Richardson
Made for the first time with Greek yogurt fat free
and whole wheat flour. Made 9 big biscuits. A little tough cuz I overworked. Kept adding more yogurt to get it to come together and a little milk. I will try again.
Dan Mikesell AKA DrDan
Hi Mary,
Welcome to the blog.
Whole wheat flour will always take more liquid and the yogurt won't quit do it. Start with about a tablespoon of milk and adjust from there. Also, with the whole wheat, they will be a lot more dense—more than I would want.
Dan
kye
Just made these (drop style) this eve to have with my homemade veggie soup. They were very delicious and a keeper recipe! Light and fluffy inside and a great crunch outside. The only thing I had to do different was to use the low fat plain yogurt I had on hand (Kroger brand), so mine aren't zero fat. One of these will be delightful tomorrow morning heated up a bit with a drizzle of honey to go with a hot cup of coffee!
Thanks so much for sharing the recipe Dr Dan!
Cathy
Made these with Greek yogurt and added 2T of milk- turned out great! I patted the dough out to 3/4 inch and cut the rectangle into 8 biscuits. I’ll make these again and again- thank you!
Yasir
I wasn’t expecting much, but pleasantly surprised that the biscuits tasted good! I used whole wheat flour and it worked out just fine.
Rita
Love, love, love these biscuits!!!! I prepared exactly your recipe and found the drop method worked best and got the best end result! Thank you so much!
Coach
Hi, what is the flour “adjustment” for using Greek yogurt? If less or more flour, how much?
Dan Mikesell AKA DrDan
Hi Coach,
Welcome to the blog.
The main difference between Greek and regular yogurt will be the thickness due to the extra filtering of the Greek version which will concentrate more protein and will have a bit less fluid. So Greek is thicker and less moist. But there is some variability by brand.
So when using Greek yogurt, a bit less flour would be the general rule. If it gets too dry, you will have little rocks. You can add a bit more yogurt or a touch of milk if needed.
Dan
Denise Gooch
All due respect, all people have different tastes. The biscuits tasted like baked flour with no taste and we're hard to swallow.
I followed the recipe. Is there anything that can be added to give them some flavor?
Dan Mikesell AKA DrDan
Hi Denise,
Welcome to the blog.
A touch more salt will enhanse flavor usually. Garlic is a favorite at our house (about 1/2 teaspoon of garlic powder). Other things that will add fat along with taste are cheese and butter.
Dan
Molly
Sorry, but these are terrible! Too sour, chewy, dry... Not like regular biscuits and a really bad substitute. Thank you for offering a healthier option but next time I'll skip the trouble with making biscuits if the usual version isn't a smart choice.