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
Low Calorie Biscuits
These biscuits are lower calorie and almost zero fat, but still have the tangy flavor of traditional buttermilk biscuits. They're so good you'll wonder how they are so much lighter!
- Total Time: 20 minutes
- Yield: 18 2-inch biscuits 1x
Ingredients
- 2 cups all-purpose flour (spoon and level, do not pack)
- ½ tsp salt
- 1 TBS baking powder
- ½ tsp baking soda
- 1 ¼ cups nonfat Greek yogurt
- 2 TBS skim milk
Instructions
- Preheat oven to 425F. Cover a large baking sheet with parchment paper and set aside.
- In a bowl, combine the flour, baking powder, baking soda, and salt. Stir to combine.
- Add the Greek yogurt and stir until mostly combined. Add the milk, stir, and then use clean hands to finish mixing the ingredients. Use a light hand and do not overwork the dough. Stop mixing when a tacky dough has formed.
- Lightly flour a surface and place the dough onto it. With lightly floured hands, gently press the dough out into a disk ¾" tall.
- Use a floured biscuit cutter to cut biscuits. Do not twist the cutter when cutting the biscuits, just press straight down and then pull the cutter straight out.
- Place biscuits on the pan, making sure the sides of the biscuits touch each other.
- Gather up the remaining dough scraps, gently press out into a new disk, and cut more biscuits. I got 18 biscuits with a 2-inch cutter. Repeat step 5.
- Bake for 8-11 minutes or until biscuits are golden. Oven times vary, so please check early and often to avoid over-browning.
- Store at room temperature in an airtight container for 2-3 days.
Notes
Recommended Equipment
Set of biscuit cutters with handles (the smallest one in this set is the one you'll use)
Serve with my delicious turkey sausage gravy!
If the dough is too dry, you may add extra milk a teaspoon or two at a time as needed.
It is very important not to overmix or over work the dough. I don't recommend using a rolling pin - gently pressing out the dough into a disk is better. Dough that has been overworked will result in flat and/or tough biscuits.
You can make larger biscuits if you want, but be aware that the nutritional info per biscuit will change.
- Prep Time: 10 mins
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Oven
Nutrition
- Serving Size: 1 biscuit
- Calories: 58
- Sugar: 0.5g
- Sodium: 71mg
- Fat: 0.3g
- Carbohydrates: 11g
- Protein: 3.1g
- Cholesterol: 0.8mg
Want to find this recipe later? Use the photo below to Pin to your Pinterest boards! You can also share with your friends on social media by using the buttons at the top or bottom of this post. Thanks for visiting!
Sheila
This is our go-to recipe for low-cal biscuits without compromising on taste. So delicious! One question: would I be able to substitute bread flour in place of all-purpose flour?
Stephanie
I made these tonight as the top to chicken pot pie (instead of the traditional crust)
The extra bits that wouldn't fit in top were stuck in the oven to cook like traditional biscuits.
My family loved them! I used almondmilk instead of regular milk because that's what I had, and honestly, no one could tell. These will be my go-to biscuits from now on. So quick and easy!
Mitzyg153
I halved the recipe and made 3 good size biscuits, about 151 calories each. They turned out delicious! I used vanilla fat free Greek yogurt, and added a dash of butter extract(game changer). My family totally loved them! I cut the biscuit and made a breakfast sandwich with a turkey patty, so good, thanks for the recipe!
Erin
Fantastic! Thank you so much for sharing your experience.
Juddzz
I've never heard of butter extract. I imagine it made a big difference. I made them and although they looked great the taste was not nearly as delish as butter-made biscuits.
I also doubled the salt, added a tablespoon of sugar and a tablespoon of Rosemary.
Erin
I'm sorry it's taken me a while to get to this comment - I have been very ill! Yes, the butter extract is the key to add that buttery flavor that is missing from a lower calorie biscuit.