Healthy Low Calorie Biscuits

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My healthy low calorie biscuits are super simple to make and ready in just 20 minutes! Each bite is flaky, fluffy, slightly sweet, and very similar to traditional biscuits, but with only about 140 calories and almost zero fat. These biscuits are the perfect addition to a healthy or low fat diet, without sacrificing flavor!

I love enjoying soft, buttery biscuits for breakfast – I can’t get enough of those flaky layers! But I wanted to create a lighter alternative to the traditional recipes, which are typically made with lard, buttermilk, and other fat-heavy ingredients.

So, I created this low calorie biscuit recipe with a few healthier substitutes that make them lightened up, but maintain the texture and classic flavor that everyone loves. Even though this is a healthier option, my version turns out perfectly every time. I know you’ll love these as much as I do!

🥘 Ingredients

I only used six ingredients to make this recipe, all of which you might even have on hand! Here’s what you’ll need:

All-Purpose Flour: All purpose flour is so important for the texture of these biscuits, and while whole wheat flour or oat flour could theoretically work, I would imagine the biscuits would be denser. You can use self-rising flour as a substitute, but the texture and rise may vary slightly. If I’m making these gluten-free, I’ll choose a gluten-free flour with xanthan gum added. I like Bob’s Red Mill 1:1 Gluten Free Baking Flour. I would not recommend almond flour for this recipe as it’s too dense.

Baking Powder & Baking Soda: The combination of these two ingredients help the biscuits to rise! In a pinch, I make homemade baking powder by combining 1/4 teaspoon of baking soda with 1/2 teaspoon of cream of tartar. 

Salt: A small amount of salt adds depth of flavor – don’t forget this ingredient or this recipe will turn out to be bland!

Unsweetened Low-Fat Greek Yogurt: I use plain Greek yogurt to replace cold butter. It adds moisture, tanginess, and a little richness while keeping the fat content low. As a vegan alternative, I’ll use unsweetened vegan yogurt or coconut yogurt which also works.

Almond Milk: I use unsweetened almond milk to help bind the dough, but any plant milk or dairy milk works.

🔪 How To Make

My recipe yields 14 delicious biscuits and they’re really easy to whip up! Here’s how I made them:

Step 1: Make The Dough

Mix Dry Ingredients: In a large mixing bowl, I whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. Note: I always sift my ingredients before combining them!

Add Wet Ingredients: Then, I add the Greek yogurt and ½ tbsp of almond milk to the dry ingredients. I mix these together until a ball of dough forms. Sometimes, I’ll add an additional ½ tbsp of almond milk if the dough appears dry.

Step 2: Knead And Shape

Knead Dough: When the dough has formed, I turn the flour mixture out onto a lightly floured surface and knead it gently, being careful not to overwork it. Then, I’ll roll the dough into a disc shape, about 1 inch thick.

Cut Out Biscuits: Using a 2-inch round biscuit cutter, I cut out 14 rounds from the biscuit dough on the flat surface.

Step 3: Bake

Place On Baking Sheet: I place the biscuits onto the prepared baking sheet lined with parchment paper, leaving some space between each biscuit.

Bake & Cool: I bake the biscuits in the preheated oven for 10 minutes or until they turn golden brown. Then, I remove them from the oven and allow them to cool slightly on a wire rack before serving.

📖 Variations

Biscuits can be made in so many different ways, and I’ll change these up depending on what mood I’m in! Here are some of the variations I use the most often:

Savory Herbs: Occasionally, I’ll add a some fresh herbs like rosemary and thyme (about 1 tbsp fresh rosemary, 1 tsp fresh thyme), basil chives and parsley (1 tsp of each), or 1/2 tsp garlic powder + 1/2 tsp onion powder + 1 tsp fresh dill.

Cheese And Jalapeno: I like to add shredded cheese (parmesan, cheddar, jack or havarti would all work well) – I recommend adding 1/2 cup to 1 cup depending on how cheesy you want it, and diced jalapenos to the batter (about 2 tsp seeded & diced) for an extra punch in flavor.

Add Mix-Ins: For even more flavor, I’ll add in a 2-3 tablespoons of any of the following – chopped nuts, dried fruits (like dried raisins, cranberries and more), chocolate chips, sunflower seeds, pumpkin seeds, or mashed sweet potato or pumpkin. Other mix-ins I like are spices – about 1 teaspoon max of cinnamon, nutmeg, lemon zest, or pumpkin pie spice.

🍽 Serving Suggestions

I could literally eat these biscuits all on their own, but they make such a great side dish for so many different recipes. Here are some of my favorite ways to serve them:

Different Spreads: You can literally spread anything on these healthy biscuits! For a sweet treat, I like to enjoy these with fresh fruit and a dollop of whipped cream. But they also taste great with my strawberry chia seed jam, some vegan butter, and a drizzle of vegan honey. Maple syrup is a favorite topping for my kids, but fruit syrups work great too!

With Hot Drinks: Biscuits and tea or coffee are a classic pairing! For a fun twist, I serve them with my Biscoff latte, mocha latte, or this turmeric latte.

With Soup: I love dunking these in my easy tomato soup for a timeless combination, or in my healthy mushroom soup! For a heartier meal, my 4-Ingredient potato soup or Italian chickpea soup are also great options.

🫙 Storage Directions

Once cooled, these can be refrigerated or frozen for later! Here’s how I do it:

Fridge: I store leftover biscuits in an airtight container in the refrigerator for up to 4 days.

Freezer: To freeze, I wrap each of the biscuits in plastic wrap or foil. Then, transfer them to an airtight freezer safe container or large freezer bag, and place in the freezer for about 2-3.

Reheating: If reheating them from frozen, I thaw the biscuits overnight in the fridge. To serve them warm, I reheat them in the microwave for 15-20 seconds until hot.

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