Greek Yogurt Biscuits

These Greek yogurt biscuits deliver the same buttery, fluffy biscuits we all love with about 75% less fat than traditional buttermilk biscuits. You’ll only need six ingredients and about 10 minutes for prep, leaving you with just the right amount of time to whip up some yummy biscuit pairings. 

Greek yogurt biscuits with honey drizzled on top

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Greek Yogurt Biscuits Recipe Walkthrough

I’ll quickly show you how to make the biscuits and touch on ingredient modifications along the way. If you’re feeling confident, you can find a printable recipe card at the bottom of this post. 

Step 1: Mix all purpose flour, baking powder, kosher salt, and a granulated sugar substitute together.

all purpose flour, baking powder, kosher salt, granulated sugar substitute, fat free Greek yogurt, and light butter in bowls

The biggest tip 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 powder and 1/2 teaspoon of salt. Be sure to get that right! 

Can I use almond flour or other flours? 

I tested a lot of variations but didn’t try 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 mixed 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 flavor, the sugar will do some sciencey stuff to minimize gluten formation and keep your Greek yogurt biscuits from turning into rocks. 

Make sure you use a sugar substitute that works 1:1 for granulated sugar. If you don’t have anything on hand, use real sugar. It’s only two tablespoons! 

Step 2: Cut the butter into the dry ingredients with a fork.

butter cut into dry ingredients

Feel free to use a stand mixer or even a food processor to make your biscuit dough. Just be sure to avoid over mixing! Though I think it’s worth mentioning a fork and mixing bowl really does the job best here. 

Can I use real butter?

Almost always. 

Note: If you wanted a butter-free option, check out my pumpkin biscuits recipe.

And in case you’re wondering, I use Land O’ Lakes light butter with canola in all my recipes that call for light butter. 

Step 3: Add fat free Greek yogurt and stir until large clumps begin to form.

Greek yogurt added to the dry ingredients and butter

Important: There should be some dry ingredients remaining. If you mix it all the way, there’s a good chance you’ll over mix the dough and have flat or tough biscuits. 

If you’re using a food processor, 2-3 pulses will do the trick. And a stand mixer will probably take 5-10 seconds on a low setting. 

Step 4: Transfer the mixture to a flat surface and use your hands to form the biscuit dough.

the dough before working with your hands

The photo above is a great example of the dry flour remaining in the dough mixture. You can use your hands to bring everything together in just a few seconds. 

the dough as you work with your hands

Use the ball of dough to pick up any remaining dry ingredients on the board and be sure to work it into the dough before pressing and cutting. 

Step 5: Press the biscuit dough into a rectangle and cut into 6 pieces. 

biscuit dough cut into 6 pieces

The photo 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’s probably better to have tall biscuits that are a bit more narrow than wide, flat biscuits.

Why square biscuits?

It saves time and means you don’t have to handle the dough even more to create 1-2 extra biscuits from leftovers after cutting circular biscuits. A low fat dough like this can be unforgiving. 

That said, it can be done! (I made circular biscuits for my chicken breakfast sausage patties and chicken sausage gravy pictured below.)

chicken breakfast sausage patties and chicken sausage gravy

Glad we could square that away. 

Step 6 (optional): Brush the biscuits with your choice of wash before baking.

examples of egg wash substitutes

Brushing the tops is totally optional, but your biscuits will be a bit pale without it. The photo above shows before and afters for different alternatives to a classic egg wash. The original recipe called for an egg yolk wash, but I think skim milk or honey + light butter might be my favorites. 

Note: My everything bagel low fat biscuits use half a tablespoon of oil. That could be another solid option. 

Step 7: Bake for 20-ish minutes.

baked Greek yogurt biscuits on a baking sheet

Your biscuits should be golden brown around the edges and on the bottom. I tested what would happen to over baked biscuits, and they hold up really well even when baked beyond the 20-25 minute mark. So don’t be afraid to leave them in a few extra minutes if your tops aren’t quite as golden brown as you’d like! 

Can I air fry these biscuits?

Probably so, but you may need to scale the recipe down slightly to fit them all in your air fryer. My air fryer breakfast pizza uses a slightly scaled version of this recipe and cooks at 375ºF for around 15 minutes. I would imagine that works all the same if you made individual biscuits instead 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 eggs from my homemade McGriddles recipe or hot honey oven baked chicken for chicken biscuits. 

You can also 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 perfectly sized egg white squares for make ahead biscuits.

baked egg whites, bacon, sausage, canadian bacon, and greek yogurt biscuits for make ahead freezer biscuits

Cut the egg whites into squares, top with your meat of choice, a bit of cheese, and wrap in foil or cling wrap to freeze for later. To reheat, wrap a biscuit in a paper towel and microwave for 60 seconds on 50% power followed by 60 seconds on full power. You could also use an oven or air fryer. 

reheated biscuit on a paper towel next to other frozen biscuits wrapped in foil

And don’t forget the folded eggs from the McGriddles I mentioned above. 

Recipe Troubleshooting

The video tutorial in the recipe card below will walk you through the recipe from start to finish. So if you’re having trouble, be sure 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

Greek yogurt biscuits with honey drizzled on top

Greek Yogurt Biscuits

Yield: 6 biscuits
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Simple, buttery biscuits with 75% less fat 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

  1. Preheat oven to 375F and spray a baking sheet with cooking spray. Set aside.
  2. Mix the dry ingredients together in a large bowl before cutting the butter in with a fork.
  3. 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.
  4. Empty the dough and remaining dry ingredients onto a flat surface. Use your hands to work everything together until no crumbs remain.
  5. Press the dough into a rectangle before cutting the dough into 6 pieces.
  6. 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.

***You can also use 1/2 Tbsp (7g) light butter mixed with 1 tsp honey or 1 Tbsp liquid egg whites or skim milk.

Nutrition Information Notes

  • Each biscuit has 4 Smart Points.
  • Nutrition facts include egg yolk wash.
  • Nutrition facts do not include carbs from zero-calorie Swerve.
  • Recipe option 2 for slightly fluffier, butterier (that's a word) biscuits:

  • 1/4 C (56g) light butter instead of 2 Tbsp
  • 2/3 C (150g) Greek yogurt instead of 3/4 C
  • Nutrition info for option 2: 165 calories, 6g protein, 23g carbs, 5g fat, 5 Smart Points per biscuit
  • Nutrition Information:
    Yield: 6 biscuits Serving Size: 1 biscuit
    Amount Per Serving: Calories: 150Total Fat: 3gCarbohydrates: 23gProtein: 6g

    Nutrition facts do not include any carbs from the zero-calorie granulated sugar substitute.

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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:



    61 thoughts on “Greek Yogurt Biscuits”

    • So making the recipe as is, with the 3 TBS of sugar, it’s 23g carbs?! 🙂 just want to be sure! This looks amazing!

      • With a sugar substitute each biscuit has 23 grams of carbs. With real sugar, each biscuit will have 29 grams of carbs. Some people count the carbs in sugar substitutes like Swerve or Monkfruit even though they’re “zero-calorie” sweeteners. I personally don’t. 🙂

      • You could probably skip the butter altogether, but it does provide some of that “buttermilk” flavor. You could always try adding a bit of butter extract if you wanted to omit, though. Let me know if you give it a go!

    • Absolutely fantastic. I opted for the second – more butterier- option and I’m glad I did; worth the extra 15 calories. I ate mine with sloppy joes but was honestly sad I didn’t just eat them plain. My boyfriend who is a picky eater also loved them! Can’t wait to use these as a bun for the breakfast sammy. Thanks for the great recipe, Mason!

    • If I’m making these for breakfast sandwiches for the entire week, is it okay to store them in the refrigerator in a Tupperware container? Also, what’s a good way to heat them up (i.e. toaster)?

      • Yep, if you’re storing for more than a day or two, I’d refrigerate them. As for reheating, a toaster oven, air fryer, or oven will work best. You could always pre-slice them while they’re fresh if you’re going to use a traditional toaster.

    • Made these last weekend and my husband is asking for them again! That’s when you know you have a winner! They taste like the REAL THING, go make them!

      MODIFICATIONS/OPTIONS
      ✳For cutting the dough, I picked up an inexpensive square cookie cutter at Walmart
      ✳I doubled the recipe and got 15 biscuits out of the batch

      • I’ve tried them with almond flour and even a blend of almond/coconut flour without any luck. In the Facebook group, there are a few threads mentioning the Bob’s Red Mill 1:1 gluten free flour and how it didn’t do the job either. I’ll keep you posted if we crack the code!

    • Have you found a substitute for the flour yet? I’m gluten free and typically don’t buy GF genetic flour but rather use alternatives!

      • I haven’t had any luck with the usual suspects like almond or coconut. And I’ve yet to hear from anyone who’s made them with another type of flour. Feel free to experiment, though!

    • Made these with Bob’s Red Mill 1:1 flour and they were AMAZING! My fiancé said they were the best gluten free bread he’s ever tried.

    • This was my first Mason recipe ever, my two year old helped me devour the stack. I use them to prep breakfast sandwiches with egg whites, chicken bacon and cheese!

    • These biscuits are so good! The first time I made them they were perfection. The second time, i used Mason’s tip on the baking powder and boy it made a difference. The third time though they turned out a little flatter than what I’d like, but I’m at higher elevation so I think that has a bit to do with it. But user error possible. maybe over mixing. Which is important not to do. I doubled the recipe and was able to get about 16 biscuits with my cutter. Don’t sleep on these!!

    • I made these today and used whole wheat flour. Came out to 3 points for 6. They were delicious. Later on, I even had one by itself with a little butter. They were perfect!

    • I’m not sure what happened. I made this and I’ve made many macro friendly recipes but this wasn’t successful for me. It tasted very Greek yogurty and nothing like a biscuit. Not sure what happened exactly. 🧐

    • This is my for sure go to recipe make it every weekend! I do also use real sugar and it still turns it 100%, I’ve also used vanilla FF Greek yogurt when I haven’t had plain and I just opt out the sugar and taste sooo good!

    • These biscuits were so easy to make and were delicious. These were my first attempt at a macro friendly biscuit and they turned out great. We paired them with the sausage gravy and I loved it!

    • Made these last week and let me just say the recipe went straight into my personal recipe book! That are absolutely amazing and super simple. Never thought I could actually make biscuits, but the instructions on how to make we’re super clear and everything turn out just as it should!

      For reference, I used the slightly fluffier, butterier biscuits recipe at the bottom of the blog. This is only because the Greek yogurt I bought was only 150g (2/3 cup) and I didn’t want to purchase another yogurt before trying the recipe and who doesn’t want extra butter in there biscuits!!! 😉

    • These biscuits are the wife to the healthy gravy so I’ve only paired them with that recipe.
      OK SO DONT JUDGE ME – I use vanilla Greek yogurt in this recipe and for some reason it works. I’ve tried with regular and I think I favor the vanilla. The little bit of sweetness goes so well with the spicy gravy. Give it a try 😉

    • Perfection! Reminded me of like a summer at my grandmas house – something sentimental about these bad boys! Make sure your baking powder is FRESH (less than three months old). I found that using the egg yolk did enhance the flavor greatly it’s a must-have! I bought strawberry jam to eat with however enjoyed them more plain! Yes they are THAT good!

    • So versatile! I love that these are so full of flavor and you can really put them with anything. My favorite way to use them is as a side for a dish that you need to soak up the rest of the sauce on your plate with something bready! I’ve used them for sandwiches as well and always love them!

    • LOVE this recipe. It took a few batches to get it just right, but now they come out thick and fluffy every time. I make in double batches and freeze them individually so I can grab them as needed. Just pop them in the microwave on defrost for about a minute, and then nuke’em at a normal setting for about 25 seconds. I add eggs, bacon and smidgen of gravy=HEAVEN!

    • These biscuits are amazing! The dough doesn’t seem to come together quite as nicely for me as the photos on the blog, as they end up a little crumbly, but they are worth it! The macros to taste ratio is unbelievable! The biscuits don’t taste like a traditional “healthy” or “diet” recipe. My boyfriend is continually asking for me to make these or the pumpkin biscuits again. He also couldn’t believe the macros & thought it was too good to be true. My advice is not to skip the egg wash stage at the end, it really gives the biscuits a nice flavor.

      I have made about 10 recipes from this blog, each just as delicious as the last and is helping me stay on track with my macro goals. You can’t go wrong with any recipe from this blog!

    • Mine never look as good as Moason’s, but if they’re even half as tasty I’m good with that! These are so easy and I’m not a great baker, so if I can do it so can you. Pair these with the chicken breakfast sausage and you have one tasty breakfast !

    • I made these last week what I was craving some good biscuits but wanted some to fit in my calories and these were beyond perfect for that! So so tasty too!

    • Such an easy recipe to follow and so yummy!! A big tip is making sure you have fresh flour and baking powder, it really helps make the biscuits a little more fluffy! I also paired it with an egg & turkey sausage for a quick breakfast sandwich. I make this recipe just about every week because I can’t get enough! 🙂

    • Made this recipe exactly to go along with Mason’s chicken sausage gravy. I was honestly concerned during the rolling out phase. I thought my dough looked kinda lumpy and sticky, but I went with it anyway and they turned out AMAZING!! I went with the fluffier version with more butter since it’s #bulkingszn and I absolutely loved them. I had one with the gravy and even ate another cut in half and toasted with some blackberry jam!

    • Love these biscuits. Sometimes I incorporate garlic and other seasonings with the dry ingredients to give it some more flavor. Another option, 5 minutes before the biscuits are ready to be removed. I brush a mixture of light butter and garlic onto the biscuit and place it back in the oven

    • Annnnnd these are a staple in my family now. We have these at least once a week and they are my absolute favorite! I’ve made them with Whole wheat flour and they are just as good!!!

      I love to pair these with turkey sausage, eggs, and top with honey!

    • These biscuits are some of the best I have ever had. If you are looking for macro friendly delicious recipes, any of Mason’s are great. I made these and found them so easy to prepare.

    • I made this today. We had shakshuka and biscuits. Biscuits hit the spot! . I used regular butter because that was all i had. It seemed to work. Thanks for the recipe!

    • I absolutely love these biscuits, so tasty! I’m wondering if I can use self rising flour instead of all purpose, silly me bought the wrong kind after using my all purpose up after the last batch I made.

    • I made these for my husband without telling him that they were Greek yogurt biscuits not buttermilk, he said they were the best biscuits I’ve ever made!! I also tried them in the air fryer and they were sooo good that way too! I love that they add extra protein to my breakfast!

    • Literally my favorite thing to add to a homemade meal and so easy to make!!! I figured out that egg whites work as a topping too that I just get from my liquid egg white bottle instead of using an egg. My family LOVES this recipe!

    • these biscuits are the bomb! a little sweet, very soft and pair perfect with sausage and cheese for a tasty breakfast sandwich, or with some air fryed chicken for a chicken sandwich for dinner!

    • These biscuits are now my favorite go-to! Since I have a sweet tooth, I decided to add mini chocolate chips to the most recent batch (4 servings based on the package). All I have to say is… DO IT, makes for a great breakfast treat!

    • I’ve made both versions (regular and fluffier) and both are delicious. I think the fluffier version definitely has more of that buttermilk taste with the added butter. I also use the butter/honey mixture to glaze the top.. YUM (I actually subbed agave). My only complaint is that I cannot seem to get them as fluffy or tall as these pics look.. not sure what I’m doing wrong!

      • It’s usually 1 of 2 things (or a mix of both). Make sure you’re using fresh double acting baking powder. If it’s been open for a while, it could be time for a fresh tin. Other than the leavening agent, over working/handling the dough before baking can develop a little too much gluten in the flour. This can cause the biscuits to be a bit firm and lose some of their rise. This is probably NOT the problem but not every all purpose flour is the same. Some may have different protein content (the gluten I mentioned) and are better/worse for certain things like biscuits. I’d troubleshoot in that order, and I bet that’ll get you nice and fluffy in no time! 😉

    • These were so fun to make! I felt like a pro making them 😉 despite the fact that I may have left them a tad too long in the oven. I used the egg yolk to brush the tops, and it made them SO beautifully golden. I ate them as a side to my breakfast with a drizzle of honey. I’m excited to try them next time in a breakfast sandwhich.

    • I just tried this recipe in my Cosori 5.8qt air fryer. I modified the recipe slightly and used 2tsp baking powder instead of 1.5. Also used frozen butter. Shaped in a circle and cut into 4 pieces.

      Preheated AF at 340 degrees. Cooked for 8 minutes, brushed with butter and then cooked another minute. Next time will just cook for 10 min and brush with butter when done.

      They were delicious.

    • These biscuits are amazing – they’re so close to being the real thing it’s unreal. Thank you so much for this recipe!

    • I just made these biscuits and they are bomb! They came out fluffy and moist, I’ll be pairing it with Mason’s sloppy joe recipe. Can’t wait!

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