These low calorie biscuits are also nearly zero fat and are so fluffy and flavorful you'll be shocked. The use of Greek yogurt simulates the tang in traditional buttermilk biscuits! Follow my easy tips for success to make these perfectly every time.
Do These Actually Taste Good?
Okay, listen. I enjoy all of the recipes I share on my blog. Of course I do, or I wouldn't share them with you! But there are a few recipes, every now and then, that really stand out. Ones that I know I'll make over and over again.
These. These low calorie biscuits are one such dish. Really.
At less than 60 calories per biscuit and nearly zero fat, these biscuits rise up tall, have fluffy insides, and a nice golden top. What's the secret? Greek Yogurt. Greek yogurt has a tangy flavor that mimics the flavor of buttermilk used in most traditional biscuit recipes. It works so well here!
What Do I Need To Make Them?
- All-Purpose Flour: 2 cups. Make sure that you spoon the flour into the measuring cup and level it off. Do not dunk the measuring cup into the flour - this packs the flour and you'll end up using more than you meant to.
- Greek Yogurt - 10 ounces, or about 1 and ¼ cups. I use the plain nonfat variety.
- Baking Powder and Baking Soda - for a nice rise. 1 tablespoon of powder and ½ tsp of soda.
- Salt - just a ½ teaspoon for flavor.
- Nonfat Milk - a couple of tablespoons of skim milk adds a bit of needed moisture (since Greek yogurt tends to be thick)
Tips For Success
- Do Not Overwork The Dough - this is the most important tip when making these biscuits (or any biscuits!) Use a very light hand when mixing the ingredients into the dough. Do not use a rolling pin to roll out the dough. Instead, use your hands and gently press out the dough into a disk. Overworking the dough will result in tough biscuits that don't rise as well. Be gentle!!
- Don't Twist The Biscuit Cutter - it's natural to want to twist the cutter when you press it into the dough, but resist the urge! Push the cutter straight down into the dough, and then pull it straight back out. Twisting the cutter "seals" the edges of the dough and will prevent the biscuits from reaching their full height in the oven.
- Measure Flour Properly - this is true for literally any baking recipe. Always spoon flour into the measuring cup and then level off the top with a butter knife. Dunking the measuring cup directly into the container will pack down the flour and you'll end up adding more flour to the dough than needed.
- Don't Overbake - don't wander too far from your oven when baking these biscuits - they'll go from brown to burnt quickly. You want to pull them out just when the tops reach a pretty golden color.
How Should I Serve Biscuits?
Let me count the ways!
Keep it simple and serve warm with butter (or low cal/fat substitute), honey, or fresh jams.
Top with sausage gravy, such as my delicious turkey sausage gravy (half the fat and calories of the original).
Make into a breakfast sandwich - fill with eggs, cheese, sausage, or whatever you want!
How Do I Store The Leftovers?
Keep the cooled biscuits in an airtight container for 2-3 days. The fridge will keep them for a bit longer, but they'll also dry out a little, so only do this if you're prepared to zap them in the microwave and serve with a spread.
You can also freeze the baked biscuits in a freezer safe zip top bag for 2-3 months. Just take them out and let them thaw on the counter before using as desired.Print
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