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Healthy Greek Yogurt Biscuits

Healthy Greek Yogurt Biscuits – Light, Fluffy, and Delicious!

Healthy Greek Yogurt Biscuits are a guilt-free breakfast option with 75% less fat than traditional biscuits, made with just six ingredients.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 biscuits
Course: MUFFINS
Cuisine: Greek
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All Purpose Flour You can also experiment with almond or gluten-free flour.
  • 1 cup Granulated Sugar Substitute If unavailable, 2 tbsp of real sugar works well.
  • 1 tbsp Baking Powder Ensure proper measurement for fluffiness.
  • 1/2 tsp Kosher Salt 1/4 teaspoon of table salt can be used in a pinch.
  • 1 cup Fat-Free Greek Yogurt Essential for moisture and binding.
  • 1/4 cup Light Butter Can be mixed with honey or replaced with egg white for brushing.
  • 1 no Egg Yolk Optional for brushing for golden color.

Equipment

  • oven
  • Baking Sheet
  • mixing bowl
  • biscuit cutter

Method
 

How to Make Healthy Greek Yogurt Biscuits
  1. Preheat the oven to 375°F and prepare a baking sheet with cooking spray.
  2. Mix together the flour, sugar substitute, baking powder, and salt in a bowl. Cut in the light butter until crumbly.
  3. Combine the Greek yogurt into the dry ingredients, mixing gently until a dough forms.
  4. Knead the dough on a floured surface just until it holds together, then flatten into a rectangle.
  5. Cut the dough into six pieces using a biscuit cutter or a knife.
  6. Brush the tops with egg yolk or substitute, place on the baking sheet and bake for 25-30 minutes until golden.

Nutrition

Serving: 1biscuitCalories: 150kcalCarbohydrates: 20gProtein: 5gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 5mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 2gCalcium: 4mgIron: 6mg

Notes

Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Freeze individually for up to 3 months.

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