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These Greek Yogurt + Flaxseed Biscuits are a healthier alternative to the classic southern biscuit — for those mornings when you’re trying to be good!
When an article about breakfast sandwiches featuring a fried egg and country ham biscuit popped into my inbox the other day, I was immediately smitten. I mean, c’mon! It looked so decadent, but not realistic for an everyday breakfast. At least not for me.
How could I recreate these biscuits (& this amazing sandwich) without all the calories and fat and without resorting to a store-bought tube of biscuit dough? (You know which ones I’m talking about!) I’ve made pizza dough and garlic knots from a simple Greek yogurt and self-rising flour combo, so why not biscuits?
Making the Biscuit Dough
If you haven’t tried a Greek yogurt dough before, it could not be simpler. The dough starts with all-purpose flour, baking powder + salt (which is basically a DIY self-rising flour blend). To that, you add Greek yogurt — non-fat, low-fat, whatever suits your needs — and mix it together. I decided to add some ground flaxseed to the mix to amp up the fiber and omega-3s just a bit. The flaxseed also creates pretty little flecks in the dough.
You’ll mix the yogurt and flour together until you get a craggy texture. Turn this out onto a lightly dusted work surface and knead with your hands just until it comes together. Dust a rolling pin with some flour and roll it out to a 1 inch depth before cutting out your biscuits.
If you don’t have a biscuit cutter, use a glass, empty tin can or a knife to cut square biscuits. Remember to dip your implement in flour first so it doesn’t stick to the dough. Remove the biscuits to a sheet pan lined with parchment. Leave a fair amount of space between the biscuits so they cook evenly and brown nicely all around.
Serving Suggestions for Greek Yogurt + Flaxseed Biscuits
Don’t freak out! These are not going to have the same fluffy, layered texture as a buttery biscuit. But, they are yummy and healthy enough to enjoy on a regular basis. Several traditional biscuit recipes I found are upwards of 275-300 calories and 9-12g of fat compared to these at 150 calories and 1g of fat. That’s huge!
So, go ahead and enjoy these Greek Yogurt + Flaxseed Biscuits with your favorite toppings or something a little more decadent on occasion. Here are some ideas:
- Jams, jellies + fruit butters (obviously)
- Grass-fed butter + local honey
- Alongside soup or stew
- With scrambled eggs or an omelet
- As slider buns
- In a breakfast sandwich
- In a dessert (think strawberry shortcake!)
- With gravy!
- With Mushroom + Swiss Egg White Muffins
Greek Yogurt + Flaxseed Biscuits
- 4 cups all purpose flour
- 2 tbsp baking powder
- 1 tsp kosher salt
- 1 tbsp ground flaxseed
- 3½ cups Greek yogurt plain, nonfat
- Preheat oven to 400 degrees. Line a baking sheet with parchment.
- Whisk flour, baking powder, salt, black pepper + ground flax together in a large bowl.
- Make a well in the center and add the greek yogurt. Using a fork, gently mix the yogurt into the flour until you get a craggy texture.
- Dust a work surface lightly with flour and turn out the dough. Knead just until it becomes smooth, being careful not to overwork the dough. Dust a rolling pin with flour and roll it into a disc about 1" thick. Cut out biscuits with a 2-1/2" biscuit cutter and transfer to the baking sheet, leaving space between so they can breathe. Gently combine scraps, re-roll and cut more biscuits.
- Bake for 20-22 minutes, until they are golden brown. Allow them to rest of 5 minutes before tearing in.