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
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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.
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🤔 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.
Laura in Colorado says
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 says
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 says
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 says
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 says
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 says
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 says
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 says
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 says
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 says
Hi, what is the flour “adjustment” for using Greek yogurt? If less or more flour, how much?
Dan Mikesell AKA DrDan says
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 says
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 says
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 says
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.
Quinn says
Hello, could we substitute oat flour instead of white flour? or will they not come out with the flaky biscuit texture?
Dan Mikesell AKA DrDan says
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 says
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.
Claudia says
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
JJ says
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 🤣🤣🤣
Mary says
How can this Zero Fat Biscuit recipe have 1 gram of fat (saturated no less) as shown on the nutrition label when none of the ingredients have any fat?
Dan Mikesell AKA DrDan says
Hi Mary,
Good eye. There was a software update a few months ago and the database also changed. It is Europen so rounding rules are not set like the USA. By manual calculations, there is 0.44 grams of fat with 0.35 being saturated per biscuit (that is zero by USFDA rules since less than 0.5grams are rounded down). Most of that is from flour which can vary some by brand but a bit by the yogurt and a touch in the baking powder. I have no idea why it would kick one down and the other up. I'm contacting the developer for his attention. I have manually fixed it to USA rules.
When I originally did calculations manually years ago, this was about 0.2gms. Different database I guess.
Dan
linda ehikhamen says
Hi, I just tried this recipe tonight, I was craving shortbread with my strawberries. I only had 6% Balkan yogurt, but they turned out AMAZING!!
Craig says
Good Recipe!
I tried this and just cooked them a little longer. I like the outside crispy anyway. The biscuits are great! I dreaded soup without my regular kick-ass baking powder biscuits. Because she is watching her fat, I went looking for a low-fat recipe. I tried one and they were excellent.
Sue says
I tried this and thought the flavor was good. However, the insides was still a little raw. It was kinda wet and sticky while it was golden brown outside. Is there a way to fix this?
Dan Mikesell AKA DrDan says
Hi Sue,
Welcome to the blog.
The internal texture is softer but should not be raw.
Why is it happening?
1. Oven runs a bit hot.
2. Variability in ingredients
3. Too thick
First, what will not work. Do not just increase temperature or cook longer if the outside is done. By the time you get the center done, the outside is overcooked.
Solutions (probably both will help a lot)
1) Lower oven temperature by 25 degrees and cook longer.
2) Make a thinner biscuit.
Final note. I suspect your oven is running too hot. Get an oven thermometer (about $10) and check it. It will save a lot of ruined food down the road.
Dan
Moriah Hatfield says
I tried these biscuits and for some reason they tasted really good but were a little dense. What could I have done wrong?
Dan Mikesell AKA DrDan says
Hi Moriah,
Welcome to the blog and sorry for the delay getting back to you.
They are not flaky but are a bit fluffy. If you want, a tablespoon of milk or water will make a lighter dough.
Dan
Susan says
PS. I used Greek non-fat yogurt which radically reduces the carbs!
Kat says
Hi,
Can I use plain whole milk yogurt?
Dan Mikesell AKA DrDan says
Hi Kat,
Welcome to the blog.
Sure, obviously the nutrition would be different and not low fat.
Dan
Susan says
These biscuits are amazing!! I didn't think biscuits could possibly be good without fat but they are fabulous and so quick and easy to make. Thanks!