Low-fat biscuits can be really good—better than the commercial ones and a lot cheaper. Soft and tender, they’re healthy, low-calorie biscuits for most diets and easy enough to whip up anytime.
With just two ingredients—nonfat yogurt and self-rising flour (or a simple homemade substitute)—they’re on the table in under 25 minutes. Perfect for a lighter breakfast or an easy side for soups and chili.
🤔 Quick Answer: How many calories are in these low-fat biscuits?
Per biscuit: about 135 calories and roughly 0.3 grams of fat (the exact number can vary slightly with different yogurts and flour brands).
That makes them one of the lightest homemade biscuit options you can bake.
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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 it is: A healthy, low-fat biscuit recipe made with just two ingredients. Very low-calorie and nearly fat-free—an easy option for most healthy diets.
Why you’ll love it: Soft, tender, and one of the lightest homemade biscuits you can bake—great for staying on track with a healthy diet.
How to make it: Mix yogurt with self-rising flour (or the homemade version), drop or cut into biscuits, and bake until golden.
Jump to the Recipe Card or keep reading for the details.
🥣 Nutrition Snapshot: Low-Calorie Biscuits vs. Traditional
These homemade biscuits are low-fat and low-calorie — about 135 calories and nearly fat-free — compared to the 200+ calories and 10–12g of fat in classic buttermilk biscuits.
| Per Biscuit (Approx.) | Low Calorie Biscuits | Traditional Buttermilk Biscuits |
|---|---|---|
| Calories | ~135 | ~200–220 |
| Total Fat | 0–1g | 10–12g |
| Saturated Fat | 0g | 6–8g |
| Protein | 4–5g | 3g |
🥣 What You Need to Make These Low Fat Biscuits
These are simple two-ingredient biscuits made with nonfat yogurt and self-rising flour—store-bought or homemade.
Nonfat Yogurt
Use plain nonfat yogurt—regular or Greek both work. Greek yogurt is thicker, so you may need a splash of milk or extra yogurt to loosen the dough.
✅ Pro Tip: Don’t use flavored or sweetened yogurt—they’ll throw off the texture and taste.
Self-Rising Flour
If you don’t have self-rising flour (many home cooks don’t), you can make it with three pantry staples:
- 2 cups all-purpose flour
- 1 tablespoon baking powder (aluminum-free suggested)
- ½ teaspoon salt
👨🍳 Quick 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.
✅ 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.
✅ 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.
✅ 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.
✅Pro tip: Always use a fully preheated oven for the best rise and texture.
👇For full step-by-step instructions, scroll down to the printable recipe card—or keep reading for flavor variations, serving ideas, and storage tips.
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🤔 Variations and Add-ins
Want sweet, low-fat 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.
✅ Pro Tip: For the lowest fat biscuits, stick to herbs or garlic instead of cheese — still flavorful, but keeps them low-calorie and diet-friendly.
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 enjoy your favorite breakfast without bypass surgery.
↕️ 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.
✅ 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.
🍽️ 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.
❄️ Storage
- Room Temperature: Store in an airtight container for 2–3 days.
- Refrigerator: Keeps for 3–4 days, tightly sealed.
- Freezer: Wrap each biscuit in plastic, then seal in a freezer bag for up to 3 months. Thaw overnight in the fridge.
✅ Pro Tip: For the best texture, reheat in the oven or toaster oven. Microwaving softens the outside.
❓FAQs
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.
They’re soft and fluffy, but not flaky. You might notice a slight tang from the yogurt—especially if using Greek yogurt.
Not quite. Bisquik™ 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.
Yes, in the DIY substitute version, but add extra yogurt or a splash of milk for more moisture. Expect a denser, less fluffy biscuit.
Not exactly. They’re made with no-fat yogurt instead of butter or oil, so they’re very low in fat — about 0.3 grams per biscuit. That’s still a fraction of the 10–12 grams in traditional buttermilk biscuits.
📖The Recipe Card
Low Fat Biscuits (Healthy, Low Calorie 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 by combining 2 cups of all-purpose flour, 1 tablespoon of baking powder, and ½ teaspoon of salt.
- 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.
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.
- 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.
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.
Recipe Notes
Pro Tips
- 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.
- 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.
- Store sealed at room temperature for 2-3 days, refrigerate for a week, or freeze for 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!