Nothing beats the smell of buttery, golden-brown biscuits or drop biscuits – especially when they’re still warm from the oven.
Unfortunately, most biscuit recipes are loaded with fat.
Not only will you find butter mixed into every nook-and-cranny of dough (that’s what makes them flaky), but many biscuits are then slathered with extra butter before serving.
This super simple, four-ingredient recipe is a great way to indulge in a lighter version of traditional biscuits.
Rather than relying on heaps of butter, Greek yogurt keeps these drop biscuits light in both calories and texture.
Yogurt is a genius substitute that not only cuts down on the fat; but it also helps replicate the familiar tang of buttermilk biscuits.
Pro tip: Use whole-milk Greek yogurt for the best results, as a little bit of fat is needed for flaky biscuits.
To take your drop biscuits completely over the top, you can fold in fresh herbs or cheese for a bit of extra flavor.
- Add ¼ cup of your favorite chopped fresh herbs (like basil, parsley, cilantro, or oregano) when adding the yogurt.
- Add ¼ cup chopped green onions when adding the yogurt.
- Add 2 Tbsp. chopped fresh rosemary or thyme when adding the yogurt.
- Add ½ cup shredded cheese when adding the yogurt. Make sure you add 1 tsp. when calculating your container equivalents.
- Add ½ cup crumbled feta, blue or goat cheese when adding yogurt. Make sure you add ½ tsp. when calculating your container equivalents.
Four-Ingredient Drop Biscuits
This super simple drop biscuits recipe has only four ingredients and is light on fat and calories! Enjoy them fresh from the oven!
- Parchment paper
- 1½ cups unbleached all-purpose flour
- 2¼ tsp. baking powder
- ¼ tsp. + 1 dash sea salt (or Himalayan salt)
- 1½ cups whole milk plain Greek yogurt
Preheat oven to 400º F.
Line large sheet pan with parchment paper. Set aside.
Combine flour, baking powder, and salt in a large bowl; mix well.
Add yogurt; mix well. Dough will be moist.
Drop dough onto prepared pan using a ¼ cup measure. Place dough at least 1½-inches apart.
Bake for 15 to 20 minutes, or until golden brown.
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