Light Biscuits

These flaky, buttery, and surprisingly easy to make WW friendly, light biscuits will be your new favorite weekend breakfast treat. At 3SP per biscuit (2 for 5sp), these are perfect.

I've been considering making lightened up biscuits for forever now. I love biscuits. Like, I could eat them every day. When we traveled below the Mason-Dixon on our road trip this summer, we did just that.

The issue with the basic recipe is that they are all butter and flour, so they're not really the most WW friendly. In fact, the original biscuit recipe I used to use weighed in at almost 10sp for the same size biscuit.

I've seen people make biscuits out of two and three ingredient dough, but they ain't biscuits. Biscuits have butter. Biscuits are flaky. Biscuits are life.

Real butter makes these biscuits taste amazing, even when topped with healthier ingredients. I always try to make food that doesn't feel like "diet food." These biscuits are everything.

Biscuit Making Tips

To me, these biscuits have become muscle memory at this point. The process can be daunting to new biscuit makers, but here are some helpful tips:

• Make sure your baking powder and self rising flour is fresh. These are both leavening agents, but they won't work as well with older or expired ingredients.
• Don't have self rising flour? Make your own. 1 cup of all purpose flour + 1.5 tsp baking powder + .25 tsp salt makes 1 cup of self rising flour.
• Butter has to be cold. I slice the butter into pea sized pieces and freeze the night before if I remember, but you can also keep a stick of butter in the freezer and grate into the dough.
• If your kitchen or dough in getting warm, put your cut biscuits in the freezer for about 15 minutes before baking. You may have to add a few minutes to the baking time.
• You can substitute for a different milk if you don't want to use cashew milk. You can use almond milk or dairy milk with no changes of the biscuit (although it will change nutritional value).

Yield: 8-13

Light Biscuits

Print

Nothing beats a fresh made biscuit with breakfast.  These golden, flaky biscuits have been a part of my meal prep for years now.  They have all the buttery tenderness of a traditional biscuit, but lightened with Greek yogurt.  Whether I’m making these with strawberry jam or using them as a base for breakfast sandwiches, these biscuits have become a weekly family tradition.

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

Ingredients

• 2.25 cups self-rising flour, divided
• 2 tbsp butter cold chopped into pea-sized cubes
• 1 cup Greek Yogurt Fage 0%
• 1 tbsp Baking Powder
• 1/2 cup Cashew milk unsweetened

Instructions

1. Preheat the oven to 450 degrees.
2. Combine 2 c self-rising flour, butter, yogurt, baking powder, and cashew milk. The key to good biscuits is to handle the dough as little as possible and to keep the ingredients cold. If you think ahead, you can chop up the butter and freeze it the night before. Use a spoon, not the mixer to mix the dough.
3. The dough will be shaggy. Sprinkle the remaining 1/4 c of flour onto a cutting board. Pat the dough down into a 1/2″ rectangle. Fold the dough in half and pat down to 1/2″ thickness again. Repeat this process FIVE TIMES. It makes it flaky. The final rectangle should be about 3/4″ thick–don’t worry, it’ll rise.
4. Cut the biscuits using into 8 rectangles for sandwiches or use a 2 5/8″ biscuit cutter (or whatever size you have OR use a glass cup) for smaller biscuits. It is very important not to twist the cutter–just press all the way down. Twisting will seal the edges of the dough and make them not rise.
5. Once you get the biscuits cut, spray a cast iron pan or baking sheet with cooking spray. Place biscuits about 1″ apart. Spray the tops with cooking spray and bake for 10-12 minutes at 450. Start checking the biscuits at about 8 minutes. Pull them out when they are golden brown.

Notes

You can substitute cashew milk for almond or dairy milk. I do, however, recommend using Fage because of its consistency.

Nutritional Information below is for sandwich sized biscuits (cut into 8 rectangles).

When you make 8, they are Green: 5sp Blue & Purple: 4sp

You can make smaller, round biscuits and get 13 using a 2 5/8" biscuit cutter (or glass cup) and get 13 which are 3sp or 2 for 5sp on blue and purple.

Nutrition Information:

Yield:

8

Serving Size:

1 biscuit
Amount Per Serving: Calories: 156Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 10mgSodium: 404mgCarbohydrates: 26gFiber: 0gSugar: 1gProtein: 6g

Try the super-easy three ingredient bagel dough for an alternative "canvas" for your breakfast sandwiches. Add some bacon and eggs for a delicious breakfast sandwich.

In our house, biscuits have sort of become their own food group. My favorite biscuit recipes are my oven-baked "fried" chicken sandwich and my ham and cheddar scones (available only in my first eBook).

Check out my other recipes that use Light Biscuit Dough

Since I first wrote this recipe, I have adapted it to make several flavors of scones and other options. Try the recipe for blueberry scones, baked beef empanadas, and peach cobbler.