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Contents
- 1 Greek Yogurt Biscuits Recipe Walkthrough
- 1.1 Step 1: Mix all purpose flour, baking powder, kosher salt, and a granulated sugar substitute together.
- 1.2 Step 2: Cut the butter into the dry ingredients with a fork.
- 1.3 Step 3: Add fat free Greek yogurt and stir until large clumps begin to form.
- 1.4 Step 4: Transfer the mixture to a flat surface and use your hands to form the biscuit dough.
- 1.5 Step 5: Press the biscuit dough into a rectangle and cut into 6 pieces.
- 1.6 Step 6 (optional): Brush the biscuits with your choice of wash before baking.
- 1.7 Step 7: Bake for 20-25 minutes.
- 2 Serving Your Greek Yogurt Biscuits, Make Ahead Frozen Biscuits, and Final Recipe Notes
- 3 Recipe Troubleshooting
- 4 Greek Yogurt Biscuits
Greek Yogurt Biscuits Recipe Walkthrough
I ’ ll promptly show you how to make the biscuits and touch on component modifications along the way. If you ’ ra feel confident, you can find a printable recipe card at the bottom of this post.
Reading: Greek Yogurt Biscuits
Step 1: Mix all purpose flour, baking powder, kosher salt, and a granulated sugar substitute together.
The biggest topple I can give you in this step is to take special note of the differences in baking powder and kosher salt. The recipe calls for 1/2 tablespoon of baking gunpowder and 1/2 teaspoon of salt. Be sure to get that right !
Can I use almond flour or other flours?
I tested a bunch of variations but didn ’ thymine judge any other flours initially. I ’ ve tried using almond flour in something like my 2-ingredient pizza dough without tons of success .
update : Some readers have reported shuffle results with a 1:1 Gluten Free flour but not much success with other flours .
Do I have to add the sugar substitute?
Yes. not only is it there for relish, the boodle will do some sciencey thrust to minimize gluten constitution and keep your greek yogurt biscuits from turning into rocks .
Make surely you use a sugar stand-in that works 1:1 for granulated carbohydrate. If you don ’ t have anything on hand, practice real carbohydrate. It ’ s only two tablespoons !
Step 2: Cut the butter into the dry ingredients with a fork.
Feel loose to use a point of view mixer or even a food central processing unit to make your biscuit boodle. just be certain to avoid over desegregate ! Though I think it ’ second deserving mentioning a fork and mixing bowl very does the problem best here .
Can I use real butter?
about always .
note : If you wanted a butter-free choice, check out my pumpkin biscuits recipe .
And in case you ’ ra inquisitive, I use Land O ’ Lakes light butter with canola oil in all my recipes that name for faint butter .
Step 3: Add fat free Greek yogurt and stir until large clumps begin to form.
Important: There should be some dry ingredients remaining. If you mix it all the means, there ’ s a good probability you ’ ll over mix the boodle and have flat or tough biscuits .
If you ’ re using a food central processing unit, 2-3 pulses will do the trick. And a base sociable will credibly take 5-10 seconds on a humble place setting .
Step 4: Transfer the mixture to a flat surface and use your hands to form the biscuit dough.
The photograph above is a capital exemplar of the dry flour remaining in the dough mixture. You can use your hands to bring everything in concert in good a few seconds .
Use the ball of boodle to pick up any remaining dry ingredients on the control panel and be certain to work it into the dough before urge and geld .
Step 5: Press the biscuit dough into a rectangle and cut into 6 pieces.
The photograph above shows the biscuit dough pressed out next to an 8″ knife. As for the thickness, I ’ d say 3/4″ to 1/2″ should be about right. It ’ sulfur probably better to have grandiloquent biscuits that are a piece more minute than across-the-board, compressed biscuits .
Why square biscuits?
It saves time and means you don ’ t have to handle the boodle even more to create 1-2 excess biscuits from leftovers after cutting round biscuits. A low adipose tissue dough like this can be unforgiving .
That said, it can be done ! ( I made round biscuits for my chicken breakfast sausage patties and wimp blimp boom pictured below. )
Glad we could square that away .
Step 6 (optional): Brush the biscuits with your choice of wash before baking.
Brushing the top is wholly optional, but your biscuits will be a bit pale without it. The photograph above shows before and afters for different alternatives to a classical egg wash. The original recipe called for an egg egg yolk wash, but I think skim milk or beloved + light butter might be my favorites .
eminence : My everything bagel broken fatten biscuits use half a tablespoon of vegetable oil. That could be another solid option .
Step 7: Bake for 20-25 minutes.
Your biscuits should be fortunate brown around the edges and on the bottom. I tested what would happen to over broil biscuits, and they hold up very well even when baked beyond the 20-25 moment marker. So don ’ thymine be afraid to leave them in a few extra minutes if your tops aren ’ t quite as aureate brown university as you ’ d like !
Can I air fry these biscuits?
probably therefore, but you may need to scale the recipe down slenderly to fit them all in your air fryer. My publicize fryer breakfast pizza uses a slenderly scaled adaptation of this recipe and cooks at 375ºF for around 15 minutes. I would imagine that works all the like if you made individual biscuits alternatively of crust .
Serving Your Greek Yogurt Biscuits, Make Ahead Frozen Biscuits, and Final Recipe Notes
If you need a protein option to pair with your biscuits, check out the folded testis from my homemade McGriddles recipe or hot honey oven baked chicken for chicken biscuits .
You can besides cook up some eggs or egg whites. I filled a 10″ x 6″ ceramic baking dish with 1 1/2 C ( 368g ) of liquid egg whites with salt and pepper and baked at 375F for 30 minutes to make absolutely sized egg flannel squares for make ahead biscuits .
Cut the egg whites into squares, top with your meat of choice, a snatch of tall mallow, and wind in foil or cling wrapping to freeze for subsequently. To reheat, wrap a cookie in a newspaper towel and microwave for 60 seconds on 50 % ability followed by 60 seconds on fully world power. You could besides use an oven or air fryer .
And don ’ thymine forget the folded eggs from the McGriddles I mentioned above .
Recipe Troubleshooting
The video recording tutorial in the recipe card below will walk you through the recipe from beginning to finish. then if you ’ re having trouble, be surely to give that a watch !
And that’s the way the biscuit crumbles. When you try these biscuits, feel free to let me know they’re some of the best healthy biscuits you’ve ever tried on Instagram @mason_woodruff or in my free Facebook group.
Continue to Content
Greek Yogurt Biscuits
yield :
6 biscuits
homework meter :
10 minutes
cook time :
20 minutes
sum time :
30 minutes
simpleton, buttery biscuits with 75 % less fatty than traditional buttermilk biscuits .
Ingredients
- 1 1/2 C (180g) All Purpose Flour
- 2 Tbsp (24g) Granulated Sugar Substitute*
- 1/2 Tbsp Baking Powder
- 1/2 tsp Kosher Salt (or 1/4 tsp table salt)
- 3/4 C (170g) Fat Free Greek Yogurt
- 2 Tbsp (28g) Light Butter**
- 1 Egg Yolk, for brushing***
Instructions
- Preheat oven to 375F and spray a baking sheet with cooking spray. Set aside.
- Mix the dry ingredients together in a large bowl before cutting the butter in with a fork.
- Add the Greek yogurt and mix until a dough begins to form. Don’t over mix. There should be some remaining flour in the bowl.
- Empty the dough and remaining dry ingredients onto a flat surface. Use your hands to work everything together until no crumbs remain.
- Press the dough into a rectangle before cutting the dough into 6 pieces.
- Brush the 6 pieces with an egg yolk (or other options from the notes) and add to the baking sheet. Bake for 25-30 minutes or until the biscuits have risen and their tops are golden brown.
Notes
*I used Swerve. **I used Land O ‘ Lakes with canola oil. ***You can besides use 1/2 Tbsp ( 7g ) light up butter shuffle with 1 tsp honey or 1 Tbsp liquid testis whites or skim milk .
Nutrition Information Notes
Recipe option 2 for slightly fluffier, butterier (that’s a word) biscuits:
Nutrition Information:
Yield:
6 biscuits
Serving Size:
1 biscuit
Amount Per Serving:
Calories:
150
Total Fat:
3g
Carbohydrates:
23g
Protein:
6g
nutrition facts do not include any carbs from the zero-calorie granulated sugar stand-in .
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Other Ways to Use This Greek Yogurt Dough
If you love these biscuits, you can repurpose the recipe to make all kinds of things. here are two recipes to get you started :