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.
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?
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.
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.
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 1-2 tablespoons and they turned out fine. The 3 tablespoon batches were the best, though.
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.
Why is the dough for my Greek yogurt biscuits too sticky to handle?
Could be undermixing 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.
Glad we could square that away.
Final Recipe Notes for Greek Yogurt Biscuits
If you’re wondering what’s on the biscuits, here ya go:
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.
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
Simple, buttery biscuits with 75% less fat than traditional buttermilk biscuits.
- 1 1/2 C (180g) All Purpose Flour
- 3 Tbsp (27g) Granulated Sugar Substitute (Swerve, Monkfruit, or a sweetener that subs 1:1 for sugar)
- 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 I used Land O' Lakes with Canola
- 1 large Egg Yolk for brushing the tops before baking
Preheat oven to 375F and spray a baking sheet with nonstick spray. Set aside.
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.)
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.)
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.
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.)
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.
- Each biscuit has 4 Smart Points.
- Nutrition facts do not include any carbs from the zero-calorie granulated sugar substitute. If you count carbs from something like Swerve, add 6g of carbs to each biscuit.
- 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
- Everything else is the same.
- Nutrition info for option 2: 165 calories, 6g protein, 23g carbs, 5g fat, 5 Smart Points per biscuit