Greek Yogurt Biscuits

Greek Yogurt Biscuits

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These Greek yogurt biscuits deliver the same buttery, fluffy biscuits we all love with about 75% less fat than a traditional buttermilk biscuit. 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. 

A simple recipe for low fat Greek yogurt biscuits that have all the same buttery flavor and fluffiness you'd expect from buttermilk biscuits.

Ingredients Notes for Greek Yogurt Biscuits

It was a serious sacrifice, but I made and tested something like 10 batches of the Greek yogurt biscuits. The version you’re looking at is the perfect balance of macro friendly and delicious.

I’ve included a second option in the notes of the recipe card below that calls for a bit more butter. It was my absolute favorite, but the differences between the two are almost indistinguishable. Try the recipe as-is first! 

Aside from the secondary recipe with more butter, here are a few questions I expect to see about ingredients:

Can I use almond flour or other flours like whole wheat? 

I tested a lot of variations but didn’t try any other flours. I’ve tried using almond flour in something like my 2-ingredient pizza dough without tons of success. 

I’ll report back as readers experiment with different flours. 

Can I use real butter?

Almost always. 

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

Do I have to brush the top with an egg yolk? Can I use something else?

Brushing the tops is totally optional, but the photo below shows the color differences. The biscuits on the right were sprayed with cooking spray only before going in the oven.

greek yogurt biscuits with and without brushing with egg yolk

The egg yolk creates that golden brown appearance you’d expect from biscuits. You can try other methods like milk or heavy cream, but I prefer getting yolked. 

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

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. 

You can, however, use a bit less. I tested a few batches with 1 tablespoon, but the 2 tablespoon batches were the best, though. 

Recipe Troubleshooting

These Greek yogurt biscuits are easy to make but here are a few potential issues you might run into. 

My biscuits aren’t fluffy and kinda tough. What gives? 

Over mixing the dough or overworking it with your hands will develop the gluten in the flour and create a tough, flat biscuit. If you’re using a mixer or food processor, mix the dough just until a dough begins to form. Then work the remaining dry ingredients in on a flat surface. 

how to make the dough for greek yogurt biscuits

Why is the dough for my Greek yogurt biscuits too sticky to handle?

Could be under mixing in the early stages, measurement errors, old and inactive baking powder, or ingredient differences. Regardless of cause, you can flour your hands or spray them with a bit of cooking spray to make life easier. 

And if it’s too sticky to come together period, you can always add a pinch or two of flour at a time until it’s workable. 

Why square biscuits?

Honestly, it saves time. 

It also 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. 

greek yogurt biscuits on a flat surface with one cut in half

Glad we could square that away. 

Greek Yogurt Biscuits Recipe Video

For more troubleshooting help and a step-by-step walkthrough, check out the video below. 

Final Recipe Notes for Greek Yogurt Biscuits

If you’re wondering what’s on the biscuits, here ya go:

how to make eggs for biscuits

Add chopped Trader Joe’s chicken sausage (or your choice of breakfast meat) to a pan over medium heat. Cook until you have some color and add two beaten eggs. Fold the eggs over, cut in half, and top with cheese. 

Boom. Sausage, egg, and cheese patties for two of your Greek yogurt biscuits. Triple this to fill all six biscuits.

If you wanted an awesome meat for your biscuits, check out my chicken breakfast sausage patties.

Other pairing ideas include my healthy sausage gravy or hot honey oven baked chicken for chicken biscuits. 

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

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 large Egg Yolk, for brushing before baking

Instructions

  1. Preheat oven to 375F and spray a baking sheet with nonstick spray. Set aside.
  2. Mix the dry ingredients together in a large bowl before cutting the butter in with a fork. (This should be easy with light butter since it's so soft.)
  3. Add the Greek yogurt and mix until a dough begins to form. Don't overmix. There should be some remaining flour in the bowl. (I used a stand mixer, but you can hand mix with a rubber spatula or even a few pulses in a food processor.)
  4. 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.
  5. Cut the dough into 6 pieces. If you'd like circular biscuits, use a biscuit cutter and reform leftover dough to make as many biscuits as you'd like. (Warning: overworking the dough may create tough biscuits.)
  6. Brush the 6 pieces with an egg yolk and add to the baking sheet. Bake for 15-18 minutes or until the tops are golden brown.

Notes

Each biscuit has 4 Smart Points.

*I used Swerve.

**I used Land O' Lakes with canola.

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: 150 Total Fat: 3g Carbohydrates: 23g Protein: 6g
Nutrition facts do not include any carbs from the zero-calorie granulated sugar substitute.

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:



45 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!

  • 5 stars
    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.

  • 5 stars
    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!

  • 5 stars
    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!

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