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 nonfat yogurt to replace the butter and milk, you still get great rise and texture. Plus, just a few ingredients will get you there.
Tender and fluffy with really good taste in a non-guilty zero fat biscuit. Some recipes are for low-fat biscuits, but this one is zero-fat. Using nonfat 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 nonfat yogurt a few weeks ago. I think I was going to make 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.
July 25, 2014, Update: I’m now aware that flour has 1 gram of fat per cup (who would have known). By FDA rules these are still “zero” since they are less than 0.5gm per serving. Thanks to Shawna for the comment and correction.
Rating
rating system 4
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. 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 176 calories for these LARGE biscuits.
INGREDIENTS
- 2 cups AP flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 1/4 cup non-fat yogurt
INSTRUCTIONS
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 nonfat 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.
Bake until golden brown. 12 minutes.
RECIPE NOTES
The texture is not that of a standard biscuit. More fluffy doughy not flaky.
Servings 6
Prep Time 10 minutes Cook Time 12 minutes 5 SmartPoints
