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
Jump To (scroll for more)
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.
Save this recipe!
Enter your email address and we'll send the link straight to your inbox!
🤔 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.
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 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!
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 there’s 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 I’m 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. I’ll 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 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!
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