Instead of sour cream biscuits, I like to make Greek yogurt biscuits. Despite being very low in fat and calories, they’re tender and fluffy. Excellent with a little sweet butter or jam.
Greek Yogurt Biscuits
Author: Vered DeLeeuw
Recipe type: Breakfast
Yield: 12 biscuitsNew quantity:
- 2 cups all-purpose flour
- 2 teaspoons sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup plain, low-fat Greek yogurt
- ½ cup reduced-fat milk
- Preheat oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder and salt. Add the yogurt and ¼ cup of the milk and stir with a wooden spoon until dough forms. Transfer to a lightly floured counter top.
- Add up to ¼ cup more milk, and just until a dough forms, to the floury bits that were left in the bowl. Add this dough to the dough on the counter.
- Knead a few times, just until dough is smooth. It will be fairly sticky.
- Quickly, so that the baking powder won't lose its potency, roll the dough out, using a floured rolling pin, to 1-inch thick.
- Cut into 3-inch rounds. I used a biscuit cutter, but a floured drinking glass is fine.
- Place 1-inch apart on the prepared baking sheet.
- Bake 15 minutes, until golden brown. Serve immediately, with butter, honey and jam.
Nutrition Per Serving
Serving size: 1 biscuit; Calories: 98; Total Fat: 0.8g; Carbohydrates: 18g; Sugars: 2g; Sodium: 29mg; Fiber: 0.6g; Protein: 4.4g