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    🏠Home » Recipes » Low Fat Recipes

    Healthy Biscuits—Low Calorie & Almost Zero-Fat

    Feb 13, 2023 by Dan Mikesell AKA DrDan · Last modified: Aug 4, 2023 · 131 Comments

    Jump to Recipe Table of Contents Print     Email Pin
    4.40 from 444 votes

    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.

    image of zero fat biscuits on a white plate
    Jump To:
    • 😊Why you will love this recipe.
    • 🥣Ingredients
    • 👨‍🍳How to Make These Healthy Biscuits
    • How do they taste?
    • ↕️How to make this a "for two" or "family size" recipe
    • ❓FAQs
    • ❄️Storage
    • 📖Variations on Low-Fat Biscuits
    • Step-by-Step Photo Instructions
    • 📖 Recipe
    Blue ribbon divider used for visual effect

    😊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

    1. Preheat oven to 400° convection or 425° regular.
    2. Mix flour, baking powder, baking soda, and salt. Or use self-rising flour.
    3. Fold in nonfat yogurt until all dry is incorporated.
    4. Prep a baking pan with PAM, silicone baking mat, or parchment paper.
    5. Make eight drop or cut biscuits and evenly space them on the tray.
    6. 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.

    1. Use the recipe card and adjust the number of servings number of biscuits you want.
    2. Use the amount of ingredients in the ingredient list, not the instructions—those do not adjust.
    3. Cook for the same amount of time.

    ❓FAQs

    Where does the little fat come from?

    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.

    What is self-rising flour?

    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

    Low-Fat Blueberry Scones

    Blue ribbon divider used for visual effect
    ↑Jump to Table of Contents

    This recipe is listed in these categories. See them for more similar recipes.

    Bread Recipes, Healthy Recipes, Low Fat Recipes
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    Step-by-Step Photo Instructions

    Note: Pictures are from various cooking times, so they may not match.

    yogurt with flour and biscuit ingredients

    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.

    adding all the dry ingredients to a white bowl

    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.

    adding yogurt to the bowl with dry 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.

    cutting out biscuits

    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.

    biscuits on baking sheet

    Place your biscuits on the prepared baking pan.

    open biscuit on a white plate

    Be sure the oven is fully preheated for a good rise of the biscuits. Bake until golden brown—about 12-15 minutes.

    cooked biscuits on white plate
    ↑Jump to Table of Contents

    📖 Recipe

    Zero Fat Biscuits from 101 Cooking for Two

    Healthy Biscuits—Low Calorie & Almost Zero-Fat

    From Dan Mikesell AKA DrDan
    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.
    Tap to leave a Rating
    4.40 from 444 votes
    Print Email CollectionCollected
    Prep Time: 10 minutes minutes
    Cook Time: 12 minutes minutes
    Total Time: 22 minutes minutes
    Servings #/Adjust if desired 8 biscuit

    Ingredients

    US Customary - Convert to Metric
    • 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.
    Prevent your screen from going dark

    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
    • 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.
      adding all the dry ingredients to a white bowl
    • 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.
      adding yogurt to the bowl with dry ingredients
    • 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.
      cutting out biscuits
    • Place your biscuits on the prepared baking pan.
      biscuits on baking sheet
    • Be sure the oven is fully preheated for a good rise of the biscuits. Bake until golden brown—about 12-15 minutes.
      cooked biscuits on white plate
    See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print.

    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.
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    Recipe Notes

    Pro Tips

    1. The exact nutrition values depend entirely on the ingredients you choose. Different brands may have different nutritional values and change their product over time.
    2. 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.
    3. 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

    Calories : 137 kcal (7%)Carbohydrates : 27 g (9%)Protein : 5 g (10%)Fat : 0.4 g (1%)Saturated Fat : 0.4 g (2%)Cholesterol : 1 mgSodium : 245 mg (10%)Potassium : 283 mg (8%)Fiber : 1 g (4%)Sugar : 3 g (3%)Vitamin A : 3 IUVitamin C : 1 mg (1%)Calcium : 146 mg (15%)Iron : 2 mg (11%)
    Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.
    Course : Bread
    Cuisine : American

    © 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: Originally Published March 16, 2013. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

    Molly and Lilly with pink puppy

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    1. Linda

      February 23, 2023 at 9:23 pm

      5 stars
      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.

      Reply
    2. Laura

      February 18, 2023 at 11:18 am

      5 stars
      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!

      Reply
    3. Cheryl

      February 02, 2023 at 10:53 am

      Hello

      Has anyone use self rising flour instead of AP flour?

      Thanks

      Reply
      • Dan Mikesell AKA DrDan

        February 02, 2023 at 11:40 am

        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

    4. Karen

      January 16, 2023 at 8:13 pm

      5 stars
      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!

      Reply
    5. Vivian

      June 30, 2022 at 2:19 pm

      4 stars
      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.

      Reply
      • Angela Brumm

        August 11, 2022 at 11:38 am

        Can I used vegan flour ? Which one?

      • Dan Mikesell AKA DrDan

        August 11, 2022 at 11:44 am

        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

        December 18, 2022 at 9:24 am

        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.

    6. Marion

      January 12, 2022 at 4:55 pm

      5 stars
      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!

      Reply
    7. Nicole

      November 14, 2021 at 2:14 pm

      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!

      Reply
      • Dan Mikesell AKA DrDan

        November 14, 2021 at 2:41 pm

        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

        December 27, 2021 at 1:28 pm

        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.

    8. Christine

      November 11, 2021 at 11:33 pm

      Hello,

      I am allergic to dairy and was wondering if I could use coconut alternative yogurt instead?

      Reply
      • Dan Mikesell AKA DrDan

        November 11, 2021 at 11:36 pm

        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

    9. Laura in Colorado

      August 09, 2021 at 10:48 pm

      5 stars
      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!

      Reply
    10. Pam

      July 16, 2021 at 9:34 pm

      5 stars
      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!

      Reply
    11. Rebekah

      March 02, 2021 at 1:38 pm

      5 stars
      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!

      Reply
      • Mary Richardson

        August 17, 2021 at 8:58 am

        4 stars
        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

        August 17, 2021 at 9:19 am

        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

    12. kye

      February 24, 2021 at 6:06 pm

      5 stars
      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!

      Reply
    13. Cathy

      October 18, 2020 at 2:55 pm

      5 stars
      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!

      Reply
    14. Yasir

      September 19, 2020 at 8:28 pm

      5 stars
      I wasn’t expecting much, but pleasantly surprised that the biscuits tasted good! I used whole wheat flour and it worked out just fine.

      Reply
    15. Rita

      June 13, 2020 at 9:37 am

      5 stars
      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!

      Reply
    16. Coach

      June 09, 2020 at 8:57 am

      Hi, what is the flour “adjustment” for using Greek yogurt? If less or more flour, how much?

      Reply
      • Dan Mikesell AKA DrDan

        June 09, 2020 at 9:14 am

        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

        May 04, 2021 at 4:20 pm

        3 stars
        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

        May 04, 2021 at 7:20 pm

        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

        April 17, 2022 at 11:40 am

        1 star
        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.

    17. Quinn

      April 27, 2020 at 6:01 pm

      Hello, could we substitute oat flour instead of white flour? or will they not come out with the flaky biscuit texture?

      Reply
      • Dan Mikesell AKA DrDan

        April 27, 2020 at 6:56 pm

        Hi Quinn,

        Welcome to the blog.

        I have never used oat flour for anything so no idea. But this is not "flaky" biscuit anyway.

        Dan

      • Laura

        February 18, 2023 at 11:06 am

        Oat flour doesn't have any gluten, so it will impact the crumb and texture significantly. A gluten free flour blend will get better results if you need them to be gluten free.

    18. Claudia

      April 26, 2020 at 3:40 pm

      Mine were extremely bland. Will make again but this time will add a bit of garlic salt ( instead of salt ) or a few tablespoons of monk fruit to make them sweet

      Reply
      • JJ

        July 06, 2020 at 5:58 am

        4 stars
        Hi there I did two batches side by side as I am not a big yogurt or Greek yogurt fan and I can taste it in just about any recipe... one was to a T recipe batch 2 I used one cup of cottage cheese(blended)and a quarter cup of applesauce. both were good but I much prefer batch to as it didn't have the Tang of yogurt I'm just throwing it out there for an option still fat free cuz used fat free cottage cheese it just has a mellower taste 🤣🤣🤣

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