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.
INGREDIENTS
2 cups AP flour
1 tablespoon baking powder
1/2 teaspoon baking soda
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