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šŸ Home Ā» Recipes Ā» Healthy Recipes

Low Fat Biscuits (Fluffy, Healthy, and Easy to Make)

Updated: Jul 4, 2025 Ā· Published: Jan 3, 2025 by Dan Mikesell AKA DrDan Ā· 145 Comments

Jump to Recipe
Time: 22 minutes mins

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.

zero fat biscuits on a white plate.
Jump To (scroll for more)
  • 😊 Why You’ll Love These Low Fat Biscuits
  • 🄣 Nutrition Snapshot: Healthy Biscuits vs. Traditional Buttermilk Biscuits
  • 🄣 What You Need to Make These Low Fat Biscuits
  • šŸ‘Øā€šŸ³Quick Overview: How to Make Low-Fat Biscuits
  • šŸ¤”Variations and Add-ins
  • ā†•ļø How to Adjust the Number of Biscuits
  • šŸ½ļøServing Suggestions
  • ā„ļøStorage
  • ā“FAQs
  • šŸ“–The Recipe Card with Step-by-Step Instructions

quote mark
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 These Low Fat Biscuits

  • Fits a Healthy Diet ā€“ No butter, no oil—just 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 ā€œdiet 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 honey—make it match your meal or your mood.
  • Comfort Food Without the Guilt ā€“ Fluffy, tender biscuits that satisfy—without blowing your plan.

🄣 Nutrition Snapshot: Healthy Biscuits vs. Traditional Buttermilk Biscuits

Wondering how these stack up to classic biscuits? Here’s a quick look at how this low fat version compares to the traditional kind.

Per Biscuit (Approx.)Healthy Yogurt BiscuitsTraditional Buttermilk Biscuits
Calories~135~200–220
Total Fat0–1g10–12g
Saturated Fat0g6–8g
Protein4–5g3g

🄣 What You Need to Make These Low Fat Biscuits

Yogurt with flour and biscuit ingredients—Labeled.

Self-Rising Flour
If you don’t have self-rising flour on hand—and most people don’t—you can mix this yourself with 3 pantry staples:

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt

āœ…Pro Tip: Use aluminum-free baking powder to avoid any bitter aftertaste.

Nonfat Yogurt
Use plain nonfat yogurt—regular 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.

āœ…Pro Tip: Don’t use flavored or sweetened yogurt—they’ll throw off the taste and texture.

šŸ‘Øā€šŸ³Quick 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.

Mixing yogurt into flour mixture.

āœ…Pro Tip: Stir just until combined—don’t 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.

Uncooked drop biscuits on a tray.

āœ…Pro Tip: A quick spray of PAM or similar adds a tiny bit of oil for extra browning—but it’s optional.

2b. Optional: Want Cut Biscuits Instead?

Pat the dough ¾-inch thick on a floured surface. Cut out 8 biscuits with a 2-inch cutter. You’ll need to gather and re-roll the dough scraps one or two times to complete the full batch.

Cutting biscuits and placing them on a baking tray.

āœ…Pro Tip: Press straight down—don’t twist—or you’ll seal the edges and reduce the rise.

3. Baking Until Golden

Bake in a fully preheated oven at 400°F convection (or 425°F conventional) for 12–15 minutes, until golden brown.

Cut biscuits on a plate.

āœ…Pro time: Always use a fully preheated oven for the best rise and texture.

šŸ‘‡For full step-by-step instructions, scroll down to the printable recipe card—or keep reading for flavor variations, serving ideas, and storage tips.

šŸ¤”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 fat—but it’s 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 ā­ļøā­ļøā­ļøā­ļøā­ļø

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. 

biscuit and sausage gravy on a white plate

ā†•ļø 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 only—the written instructions don’t scale.
  • Baking time stays the same.

āœ… Pro Tip: If you're making fewer biscuits, you can still use the full batch of self-rising flour mix—just store the extra dry mix in an airtight container for next time.

šŸ½ļøServing 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€

ā„ļøStorage

  • Room Temperature: Store in an airtight container for 2–3 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.

āœ… Pro Tip: For the best texture, reheat in the oven or toaster oven. Microwaving softens the outside.

ā“FAQs

Are these biscuits good for a diet?

Yes. These are homemade low-fat biscuits with no butter or oil—about 135 calories each and almost no fat. A simple, healthy option if you're watching fat or calories.

How are yogurt biscuits different from regular biscuits?

They’re soft and fluffy, but not flaky. You might notice a slight tang from the yogurt—especially if using Greek yogurt.

Is Bisquickā„¢ the same as self-rising flour?

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 you’re looking for low-fat options, it’s better to stick with self-rising flour.

Can I use whole wheat 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.

Can I mix the dough ahead of time and bake later?

Not recommended. The leavening in self-rising flour begins to work as soon as it becomes wet. Bake immediately for the best rise.

šŸ“–The Recipe Card with Step-by-Step Instructions

Healthy, low-calorie cut biscuits.

Low Fat Biscuits (Fluffy, Easy, and Butter-Free)

4.68 from 34 votes
From Dan Mikesell AKA DrDan
These low fat biscuits are soft, fluffy, and made with just two simple ingredients—no butter or oil needed
Prep Time: 10 minutes minutes
Cook Time: 12 minutes minutes
Total Time: 22 minutes minutes
Servings #/Adjustable :8 biscuit
Print | Pin | Email share | Like and save for later Saved!

Video Slideshow

Ingredients

US Customary - Convert to Metric
  • 1¼ cup non-fat yogurt
  • 2 cups self-rising flour
DYI substitute for 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.
    Yogurt with flour and biscuit ingredients—Labeled.

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 ½ teaspoon of salt.
    Adding salt to the flour mixture.
  • Add 1¼ cups of nonfat yogurt. Mix just until all the dry ingredients are incorporated—do 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.
    Mixing yogurt into flour mixture with spatula.

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.
    Uncooked drop biscuits on a tray.
  • For cut biscuits, pat the dough out ¾ inch thick on a floured surface. Cut out 8 biscuits with a 2-inch cutter (or 6 with a 2½-inch cutter). Gather and re-roll the scraps once or twice to use all the dough. Larger biscuits may take 1–2 minutes longer to bake.
    Cutting biscuits and placing them on a baking tray.

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.
    Cooked drop biscuits on a baking tray.

Recipe Notes

Pro Tips

  1. 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.
  2. 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.
  3. Store sealed at room temperature for 2-3 days, refrigerate for a week, or freeze for 3 months.

Your Own Private Notes

Click here to save your own private notes only you will see. These will print and be saved for your next visit.

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)

Calories : 134.3 kcal (7%)Carbohydrates : 25.6 g (9%)Protein : 5.9 g (12%)Fat : 0.6 g (1%)Saturated Fat : 0.1 g (1%)Polyunsaturated Fat : 0.2 gMonounsaturated Fat : 0.1 gCholesterol : 0.8 mgSodium : 30.1 mg (1%)Potassium : 128.9 mg (4%)Fiber : 0.8 g (3%)Sugar : 3 g (3%)Vitamin A : 3.3 IUVitamin C : 0.3 mgCalcium : 80.9 mg (8%)Iron : 0.3 mg (2%)
Course: Bread
Cuisine: American
Keyword: biscuits for diet, Healthy Biscuits, low calorie biscuits, Low Fat Biscuits

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.

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  1. Lunagal says

    August 20, 2019 at 1:37 pm

    5 stars
    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 Mum’s 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!

    Reply
    • Dan Mikesell AKA DrDan says

      August 24, 2019 at 5:06 pm

      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

  2. Shannon says

    July 28, 2019 at 9:06 pm

    How is the sodium content so high if there’s only a half teaspoon of salt in the recipe?

    Reply
    • Dan Mikesell AKA DrDan says

      July 28, 2019 at 9:24 pm

      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

  3. Joy Wolfe says

    February 14, 2019 at 7:05 pm

    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!

    Reply
    • DrDan says

      February 17, 2019 at 9:49 pm

      Hi Joy,
      Welcome to the blog.
      Glad you enjoyed the recipe.
      Thanks for the note.
      Dan

  4. Sammie Ferrell says

    January 23, 2019 at 3:32 pm

    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.

    Reply
    • DrDan says

      January 23, 2019 at 4:29 pm

      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

  5. Grandi says

    January 12, 2019 at 2:55 pm

    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 I’m planning. Made from scratch is always best! Thanks so much for sharing!

    Reply
    • DrDan says

      January 12, 2019 at 10:19 pm

      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

  6. Rcmarti says

    January 08, 2019 at 11:06 pm

    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. I’ll see tomorrow how well they reheat. Thanks Dr Dan for a great fat free biscuit recipe!

    Reply
    • DrDan says

      January 09, 2019 at 6:30 pm

      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

  7. Kate says

    November 17, 2018 at 2:35 pm

    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 we’d call scones in the UK but they looked so good I had to try them. I have gallstones and haven’t tasted a real scone in about two years! These were more spongy than crumbly but they taste so good I don’t mind. I added a little low fat cheese and a pinch of rosemary to the recipe and they came out really well, you’d never dream they were made with yogurt. I’m going to try a sweet version with raisins next. Thank you again!

    Reply
    • DrDan says

      November 17, 2018 at 6:36 pm

      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

  8. Ruth Pilon says

    October 13, 2018 at 5:52 pm

    I gave it a try. Sorry Dr. Dan, I thought they tasted flat, like eating flour and water.

    Reply
  9. Laurie says

    September 22, 2018 at 4:02 pm

    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.

    Reply
    • DrDan says

      September 23, 2018 at 8:47 pm

      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

  10. SB says

    July 17, 2018 at 10:45 am

    Ive made these SO many times. So easy and always turn out AMAZING!

    Reply
  11. Brooke Morrison says

    June 23, 2018 at 11:12 am

    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.

    Reply
  12. Aish says

    May 30, 2018 at 9:10 am

    Hello. I'm planning to make these biscuits soon. Which one gives crispier results? Using yeast or using baking powder? Thanks.

    Reply
    • DrDan says

      May 30, 2018 at 9:19 am

      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.

  13. Emily says

    January 14, 2018 at 11:41 am

    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!! :)

    Reply
  14. Sheri says

    September 11, 2017 at 8:52 pm

    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.

    Reply
    • DrDan says

      September 14, 2017 at 11:01 pm

      Hi Sheri,
      This is a surprising recipe to me.
      Thanks for the note.
      Dan

  15. Sandy says

    August 10, 2017 at 9:00 pm

    O. M. G. Made these tonight, no changes. They were wonderful!
    Had one with dinner and had one made into strawberry shortcake. Amazing!

    Reply
    • DrDan says

      August 10, 2017 at 11:41 pm

      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

  16. Tammy says

    August 01, 2017 at 4:09 pm

    I have light sour cream at home. I wonder if I could make this using sour cream.

    Reply
    • DrDan says

      August 01, 2017 at 4:15 pm

      Probably although I never have. Plain yogurt and sour cream are frequently used to substitute for each other.

      Dan

    • DrDan says

      August 01, 2017 at 4:36 pm

      Hi again Tammy,
      I now remember doing sour cream biscuits years ago. They were ok but had a distant taste.
      Dan

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