biscuits & jam on a cutting board
FOOD + DRINK

Greek Yogurt + Flaxseed Biscuits


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? 

greek yogurt and flaxseed biscuits on a cutting board
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.

flaxseed and flour in a bowl
whisking flour in a bowl

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.

yogurt being dumbed into a bowl of flour

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.

raw biscuits on a sheet pan
SERVING SUGGESTIONS

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 and flaxseed biscuit with jam
Greek yogurt and flaxseed biscuit with egg and ham
pinnable image for greek yogurt and flaxseed biscuits
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5 from 2 votes

GREEK YOGURT + FLAXSEED BISCUITS

These Greek Yogurt + Flaxseed Biscuits are a healthier alternative to the classic southern biscuit — for those mornings when you’re trying to be good!
Course Bread, Breakfast
Cuisine American
Keyword Healthy, Lowfat
Prep Time 15 mins
Cook Time 20 mins
Resting Time 5 mins
Total Time 40 mins
Servings 16

Ingredients

  • 4 cups all purpose flour
  • 2 tbsp baking powder
  • 1 tsp kosher salt
  • 1 tbsp ground flaxseed
  • cups Greek yogurt plain, nonfat

Instructions

  • 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.

7 Comments

  • JC

    I will be honest I’ve only ever made those not-to-be-names store bought tube biscuits before….but I think this sounds like my opportunity to try a biscuit from scratch! Any advice for a first-time biscuit maker?

    • Linda

      That’s awesome! I’ve only ever made drop biscuits until these bc I found it intimidating. But, these were not a big deal. Advice? Flour your biscuit cutting device, and leave space between the biscuits on the sheet pan (a good inch). Otherwise, just take your time and let flour be your friend. 😉

  • Yolanda

    5 stars
    I’ve never made biscuits, but I make a lot of muffins. I also add Greek Yoghurt to my muffins. I love how simple this recipe looks. Going to make them soon!

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