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These homemade rolled Low Calorie Biscuits are made with just four ingredients and are only 100 calories each. Delicious smeared with sugar-free jam/jelly or paired with your favorite soup!
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Check out my Low Calorie Banana Bread and my Low Calorie Cornbread for more delicious bread recipes.
Looking for a made-from-scratch biscuit recipe that is both delicious and low in calories? Look no further because this low calorie biscuit recipe is the absolute best. These yummy biscuits come together in just 20 minutes with just four low-fat and low-calorie baking ingredients.
Self-rising flour, sugar, Greek yogurt, and non-fat milk are everything you'll need to make these scrumptious rolled biscuits. The Greek yogurt and non-fat milk lend a little lift and moisture giving these biscuits the utmost PERFECT texture.
These all-purpose biscuits are fantastic served with breakfast foods, paired with hot soup and alongside a hearty dinner. Simply put, these low-calorie biscuits are a welcomed addition to any meal of the day or holiday feast.
Why You'll Love This Recipe
- All-purpose. This is the perfect biscuit to make for breakfast, snacks, and even as a side dish.
- Homemade. Making rolled biscuits from scratch means no preservatives or processed ingredients.
- Customizable. You can add fun ingredients to the dough - like CHEESE!
- Budget-friendly and the four basic ingredients are easy to find in stores.
Ingredients You'll Need
- Self-Rising Flour: Has baking powder and salt added to it which makes these biscuits more tender and fluffy than if they were made with all-purpose flour.
- Granulated Sugar: Lightly sweetens the dough and gives it amazing flavor.
- Greek Yogurt (plain): A great low-calorie and low-fat alternative to butter and gives the biscuits a subtle tangy flavor.
- Nonfat Milk: Adds the perfect amount of moisture to make the perfect biscuit.
Step-By-Step Instructions
Step 1: Preheat oven and prepare baking sheet.
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Set aside.
Step 2: Whisk dry ingredients.
In a large mixing bowl, add flour and sugar. Whisk well to combine.
Step 3: Stir in wet ingredients.
To the bowl, add the yogurt and half of the milk. Stir until the dough starts coming together and then slowly add as much of the remaining milk as needed (a little bit at a time).
Step 4: Knead the dough.
Knead the mixture until a sticky yet cohesive biscuit dough forms. Be sure not to over-knead the dough.
Step 5: Cut dough.
Place the dough on a floured work surface. Using a floured rolling pin, roll the dough out to be about 1" thick. Using a round biscuit cutter, cut out the biscuits and then re-roll out the remaining dough to cut out more biscuits (repeating the process until all of the dough is used).
Step 6: Bake biscuits.
Place the cut dough rounds on the prepared baking sheet, leaving at least an inch in between each. Transfer to the oven and bake for 10 to 15 minutes (or until the surfaces are firm and golden brown). Enjoy!
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Expert Tips
- You may not need to use all of the second half of the milk, so be sure to add it in a little at a time as needed.
- As soon as a sticky and cohesive dough forms, stop working the dough. Over-worked biscuit dough results in a tough and chewy texture.
- I cut the biscuits a bit larger, with a 3" diameter. Feel free to cut the biscuits smaller at a 2 to 2.5-inch diameter to get more biscuits from the dough.
- If you do not have a biscuit cutter the top of a drinking glass will work as well!
Mix-ins & Toppings
This low-calorie biscuit dough is perfect for mixing in additional sweet or savory ingredients, such as:
- Shredded Cheddar, Garlic Powder & Parsley for a lightened up version of Red Lobster's Cheddar Bay Biscuits.
- Maple Syrup & Bacon Bits for a rolled biscuit that is both sweet, salty, and next-level delicious.
These low-calorie biscuits are also the perfect vessel for a variety of toppings, such as:
- Jams & Jellies
- Fruit Preserves & Marmalade
- Raw Honey
- Butter & Butter Substitutes
- Whipped Cream Cheese
Storing & Freezing
Storing: These biscuits will keep at room temperature for 1 to 2 days or can be stored in an airtight container in the fridge for up to a week.
Freezing: To freeze, place cooled biscuits in a freezer-safe zip-top freezer bag and freeze for up to a month.
Recipe FAQ‘s
Self-rising flour is all-purpose flour with baking powder and salt added to it. The baking powder and salt act as a leavening agents, so they do not have to be added to the dough separately.
You can, but you'll need to add a couple of extra ingredients to the dough so it rises. You can make your own self-rising flour by combining 1 cup of all-purpose flour with 1 ½ teaspoons baking powder and a ¼ teaspoon of fine salt.
By replacing high-calorie and high-fat butter and buttermilk with Greek yogurt and nonfat milk, these homemade biscuits are only 100 calories each!
Greek yogurt! It has a tangy flavor that mimics the buttermilk used in most traditional biscuit recipes.
More Low Calorie Bread Recipes
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Low Calorie Biscuits
Ingredients
- 1 cup self-rising flour
- 1 teaspoon granulated sugar
- ½ cup plain Greek yogurt
- ¼ cup nonfat milk
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk flour and sugar together.
- Add yogurt and half of the milk, stirring until the dough starts to come together.
- Slowly add little amounts of the remaining milk until the dough forms. You may not need the entire amount of milk.
- Knead the biscuit dough until smooth - it will be a little sticky. Don't overwork the dough.
- Place the dough on a floured surface, using a floured rolling pin, roll dough out to about 1" thick. Using a biscuit cutter, cut out the biscuits. If you don't have a biscuit cutter the top of a drinking glass will work as well! Repeat process until all the dough is used up.
- Place the cut out biscuit dough on a baking sheet, about an inch apart from each other. Bake for 10-15 minutes, or until golden brown.
Notes
- I cut the biscuits a bit larger, with a 3″ diameter. Feel free to cut the biscuits smaller at a 2 to 2.5-inch diameter to get more biscuits from the dough.
- You may not need to use all of the second half of the milk, so be sure to add it in a little at a time as needed.
- As soon as a sticky and cohesive dough forms, stop working the dough. Over-worked biscuit dough results in a tough and chewy texture.
- If you do not have a biscuit cutter the top of a drinking glass will work as well!
- Storing: These biscuits will keep at room temperature for 1 to 2 days or can be stored in an airtight container in the fridge for up to a week.
- Freezing: To freeze, place cooled biscuits in a freezer-safe zip-top freezer bag and freeze for up to a month.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Andrea
Homemade biscuits are the best. Really like how quick, easy and delicious these are!
Sisley - Sew White
So light and delicious. Love that they are low calorie too
Jess
Homemade biscuits with jam are the best! I love how these can go with just about any meal or are perfect by themselves!
Toni
This is so good! Love how easy it is to make!
Jacqueline Meldrum
When I click on a biscuit recipe, I never know if I am going to get British style biscuits (cookies) or Scottish style scones. Scones this time and they look fab. Nice rise!
Faith Still
Clever! Love it!