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.
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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.
Debbie D says
Tried these tonight. Used SR Flour (yes I'm lazy) and plain Greek yogurt. Other than needing a touch more salt they were very good. My new go to. 😊
Dan Mikesell AKA DrDan says
Hi Debbie,
Welcome to the blog.
I have both in the recipe because most people don't have self-rising flour. I also find the salt a little light in SR flour.
Thanks for the note and rating.
Dan
Gpearl says
Hi. This was a nice simple healthy biscuit recipe to follow. I tried this using low fat Almond vanilla yogurt. It was a hit with my family who are picky about their biscuits. They are used to butter in the dough. They told me these were good and they didn't miss it. Thank you!
Dan Mikesell AKA DrDan says
Hi Gpearl,
Welcome to the blog and thanks for the variations. Many readers enjoy them.
Thanks of the note and rating.
Dan
Mary Lou French says
I was trying to figure out the weight watchers point count for these biscuits! Do you know?
Dan Mikesell AKA DrDan says
Hi Mary Lou,
Welcome to the blog.
I gave up on calculating WW points over 10 years ago. They kept changing the formula, then hid the formula, etc. It made it impossible to keep the posts up to date and accurate. I haven't even looked at them for 7-8 years now.
Sorry.
Dan
Linda in Boston says
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 but I cooked them long enough to get a bit of crisp on the outside. Nice.
Dan Mikesell AKA DrDan says
Hi Linda,
Welcome to the blog and thanks for the note (and email) and the rating. Glad it was what you needed.
Dan
Timothy says
Hello! I'm interested in making these. If I wanted to add a bit of butter for more flavor (say... 4 tbsp max), would I sub out the equal amount of yogurt?
Thank you!
Dan Mikesell AKA DrDan says
Hi Timothy,
Welcome to the blog.
Cut back the yogurt and see how the texture is, you may need to add some back to get to the right biscuit texture.
Dan
Nellie says
Interested in this recipe but could I swap out the white flour for whole wheat or oat flour instead?
Dan Mikesell AKA DrDan says
Hi Nellie,
Welcome to the blog,
About alternative flour types. Most should probably work since the recipe does not depend on gluten formation. Whole wheat will need more liquid and probably won't rise as well. Oat flour... don't know but probably. If you try them, please come back and report the results for others.
Dan
Shar k says
Absolutely amazed that the biscuits turned out the way they did ! So… so… good :)
I found your recipe an within an hour had made the biscuits , I decided to double the recipe and made the biscuits and also made your biscuit crust pizza on your site using this crust instead of the one posted . Both turned out just amazing ,
I don’t miss the butter in this at all .
My husband has wanted sausage gravy and biscuits for a bit , but i stick to a 1,200 cal daily diet , so this fits perfectly for both of us .
The biscuits rose beautifully & the pizza looks like deep dish ~ I wish I could post a pic .
I used Greek yogurt so I did add milk , the batter was so sticky to work with so floured hands often , I like to cut my biscuits rather than drop ~ probably just for the beauty of it if I’m being honest;)
Thanks so much for posting such wonderful low fat / cal recipes that taste great . I’ve never seen this site before ~ but sure will come here often from now on !
Dan Mikesell AKA DrDan says
Hi Shar,
Welcome to the blog and glad it worked well for you. For your husband, check out this recipe that is low cal and low fat biscuit and gravy. https://www.101cookingfortwo.com/healthier-sausage-gravy-biscuits/
Dan
Reina Alfonso says
Excellent recipe will make them this week, thank you
Linda says
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.
Laura says
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!
Cheryl says
Hello
Has anyone use self rising flour instead of AP flour?
Thanks
Dan Mikesell AKA DrDan says
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
Karen says
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!
Vivian says
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.
Angela Brumm says
Can I used vegan flour ? Which one?
Dan Mikesell AKA DrDan says
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 says
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.
Marion says
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!
Nicole says
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!
Dan Mikesell AKA DrDan says
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 says
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.
Christine says
Hello,
I am allergic to dairy and was wondering if I could use coconut alternative yogurt instead?
Dan Mikesell AKA DrDan says
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