Zero Fat Biscuits

Tender and fluffy with really good taste in a non-guilty zero fat biscuit. Some recipes are low fat but this one is zero. Using non fat yogurt to replace the butter and milk, you still get great rise and texture. Plus, just a few ingredients will get you there.

The story... For some unknown reason, I bought a large container of non fat yogurt a few weeks ago. I think I was going to do a low fat carrot cake but I ended up not using the yogurt. So... time to experiment. I decided biscuits were a great place to start. With a little looking around, I found some guidance so I modified my normal drop biscuit recipe with great results.

Rating

A high 4 or low 5. I love biscuits but I don't usually have the yogurt.

Notes: I usually do drop biscuits but I did these as cut biscuits that increased the work a little. That surprised my wife a little and she wanted to know what was different other than the shape. So really the taste is very good.
So what differences are there? First the slight yogurt tang. Not very noticeable except if you know it has the yogurt. Not a bad thing anyways. Second, they are fluffy but not flaky. If you want flaky you should cut in some butter. I miss the flaky a little, but for zero fat, I will live. Third the outside is a little firmer.
About 140 calories for these LARGE biscuits. If you make ten 2 inch or drop biscuits, they are just under 100 calories each.

Preheat oven to 400 convection or 425 regular.

Combine 2 cups AP flour, 1 T baking powder, 1/2 t baking soda, 1 t salt. Mix well.

Add 1 1/4 cup non fat yogurt. Fold in until all dry is incorporated.

You can now make drop biscuits if you want. Or spread the dough onto a floured surface and pat down to about 3/4 inch thick. Cut with a floured 2 1/2 inch cutter. Make them the size you want. Cut, combine scraps, cut, combine scraps.  Place on a PAM sprayed baking pan. I got 6 plus a slightly smaller drop biscuit.

Bake until golden brown. 12-15 minutes. And yes I added a little lower fat spread...

Zero Fat Biscuits

by DrDan at 101 Cooking for Two March-16-2013

Tender and fluffy with really good taste in a non-guilty zero fat biscuit. Some recipes are low fat but this one is zero. Using non fat yogurt to replace the butter and milk, you still get great rise and texture. Plus, just a few ingredients will get you there.

Ingredients

• 2 cups AP flour
• 1 T baking powder
• 1/2 t baking soda
• 1 t salt
• 1 1/4 cup non fat yogurt

Instructions

1) Preheat oven to 400 convection or 425 regular.2) Combine 2 cups AP flour, 1 T baking powder, 1/2 t baking soda, 1 t salt. Mix well.3) Add 1 1/4 cup non fat yogurt. Fold in until all dry is incorporated.4) You can now make drop biscuits if you want. Or spread the dough onto a floured surface and pat down to about 3/4 inch thick.Cut with a floured 2 1/2 inch cutter. Make them the size you want. Cut, combine scraps, cut, combine scraps. Place on a PAM sprayed baking pan.5) Bake until golden brown. 12-15 minutes.

Details

Prep time: 10 mins Cook time: 15 mins Total time: 25 mins Yield: 6 servings

Updated

March 17 2013

Dan Mikesell