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.
And then came the Light Biscuits revelation
These biscuits were incredible. I was worried that the decrease in butter would make these a bummer and that Greek yogurt would ruin everything. Nope. These WW friendly biscuits rock.
They are flaky and light, but sturdy enough for sandwiches and sausage gravy. Assembled, baked, and devoured in 20 minutes, they will be a reoccurring breakfast in this house. Give them a try!
In addition to light biscuits, I have tried a Banana Pancake breakfast sandwich to prep and freeze for the week. Basically, there is really no excuse for not eating a healthy and tasty breakfast.
These flaky, buttery, and surprisingly easy to make WW friendly biscuits will be your new favorite weekend breakfast treat. At 3SP a biscuit (2 for 5sp), these are perfect.
This recipe yields 14 2 5/8″ biscuits. The biscuits are 3sp each, 2 for 5sp. If making biscuits for sandwiches, cut into 8 even rectangles (about 2.5″ x 3.5″) for 4sp biscuits. My biscuits doubled in height and they were flaky and amazing.
- 2.25 cups self-rising flour
- 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
- Preheat the oven to 450 degrees.
- 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.
- 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.
- Cut the biscuits using a 2 5/8″ biscuit cutter (or whatever size you have OR use a glass cup). 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.
- 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.
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- Category: Breakfast
- Cuisine: American
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. Or, you could even top one of these babies with my Freestyle Fried Chicken, coming soon to the blog!