Healthy Low Calorie Biscuits

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My healthy biscuits recipe is super simple to make, packed with wholesome ingredients, 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 homemade low calorie biscuits are the perfect addition to a healthy or low fat diet without sacrificing flavor.

I love a soft, buttery biscuit as a part of a delicious 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 that layered texture and buttery biscuit flavor that everyone loves! 

The best part is that I can serve these healthy biscuits in so many ways! From sweet toppings like pear compote or easy apple curd to classic savory options like my easy vegan onion gravy and vegetables, the possibilities are endless.

Even though this is a healthier biscuit recipe, my version turns out perfectly delicious and with the best texture every time. I just know they will be a favorite before long!

Latest Recipe Video!

🥘 Ingredients

I only use 6 simple ingredients to make this easy recipe, all of which can be found at any grocery store. Here’s what you need:

All-Purpose Flour: Flour forms the backbone of my healthy biscuits, providing structure and texture that results in a satisfying bite and perfect crumb. I’ve experimented with self-rising flour as a substitute for all-purpose flour. It already contains leavening agents, such as baking powder and salt, which can help if I don’t have them on hand. The texture and rise of the biscuits may vary slightly. While whole wheat flour, whole wheat pastry flour, or oat flour could theoretically work, I haven’t tried this recipe with either of those two flours so I’d imagine the result would be a denser biscuit with wheat or oat flour.

Baking Powder & Baking Soda: Baking powder and baking soda are vital leavening agents that work their magic by causing the biscuits to rise, creating a light and airy texture that is simply irresistible. 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: I only use a small amount of salt but it’s an essential ingredient for this low calorie biscuits recipe. It adds depth of flavor, enhancing the overall taste of the biscuits and bringing out their natural savory notes. Without salt, the biscuits would be very bland and flavorless.

Natural Low-Fat Greek Yogurt: I use plain Greek yogurt to replace cold butter. It adds moisture, tanginess, and a touch of richness to the biscuits while keeping the fat content low. As a vegan alternative, I’ll use a dairy-free, fat free Greek yogurt alternative like unsweetened vegan yogurt or coconut yogurt to maintain moisture and tanginess. 

Almond Milk: Almond milk brings the dough together and adds a subtle and mild nutty flavor to the biscuits. I substitute the unsweetened almond milk with any plant milk or any dairy milk.

🔪 How To Make Low Calorie Biscuits

My flaky, fluffy, healthy biscuit recipe yields 14 delicious biscuits and they’re really easy to whip up! With just 10 minutes of prep, these healthier biscuits are in the oven in no time! See the video to watch us make this in real time!

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 The Biscuits

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 The Biscuits

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 the biscuits from the oven and allow them to cool slightly on a wire rack before serving.

📖 Variations

Make Gluten Free Biscuits: If I’m making these gluten-free, I’ll choose a gluten-free flour with xanthan gum added. My favorite blends are gluten-free all purpose flour blends that are meant for making quick breads and biscuits. I would not recommend almond flour for this recipe as it’s too dense! You can also try my vegan gluten-free drop biscuits as an alternative!

Savory Herb Biscuits: Occasionally, I’ll add a combination of fresh herbs like basil, rosemary, sage, chives, dill, parsley, garlic powder, onion powder, or thyme along with pitted olives or even sliced green onions. 

Cheese And Jalapeno Biscuits: I like to add shredded cheese (parmesan, cheddar, jack or havarti would all work well) and diced jalapenos to the batter for an extra punch in flavor.

Sweet Combos: To make lemon blueberry biscuits, I add lemon zest to the dry ingredients before making the batter, and gently fold in about 1/2 cup fresh blueberries into the dough before cutting out the biscuits.

Add Mix-Ins: For even more flavor, I’ll add in chopped nuts, dried fruits (like dried raisins, cranberries and more), chocolate chips, sunflower seeds or pumpkin seeds, mashed sweet potato or pumpkin, or spices like cinnamon, nutmeg, or pumpkin pie spice. I’ve also added in small amounts of other ingredients like flaxseed, oats, or fresh fruit for added nutrition and variety.

🍽 Serving Suggestions

Here are some of my favorite ways to serve my healthy low-calorie biscuits and pack them with flavor!

Jams, Syrups And Sweet Spreads: For a sweet treat, I like to try these with fresh fruit, a dollop of whipped cream, white chocolate hazelnut spread, my vegan strawberry chia seed jam, or vegan nutella. Or, I’ll drown these with some maple syrup, vegan honey, strawberry simple syrup, peach simple syrup, or blackberry simple syrup.

Savory Spreads: For a savory twist, I’ll spread a dollop of vegan butter or my creamy tofu cream cheese on these low fat biscuits.

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.

Side Dishes: Biscuits are a match made in heaven with a comforting bowl of soup. I love to dunk them in this easy tomato soup for a timeless combination, or in my healthy mushroom soup! For a heartier option, my 4-Ingredient potato soup or Italian chickpea soup are also great options.

🫙 Storage Directions

I always allow my healthy biscuits to cool at room temperature before storing. Then, fridge or freeze them until later.

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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