Prep 15 mins
Cook 15 mins
A lightened up version of a breakfast favorite. You can make it even more points-friendly by substituting whole wheat flour for part of the AP Flour.
- 2 cups all-purpose flour
- 2 tablespoons baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 teaspoon sugar
- 2 tablespoons vegetable shortening, cold
- 1 cup plain nonfat yogurt
- 1⁄4 cup half & half light cream
- flour, for dusting
- Combine dry ingredients in a medium mixing bowl with a whisk.
- Mix in shortening with your fingers until it resembles a coarse crumb (or use a food processor).
- Stir in yogurt and half and half until it just comes together, do not over mix.
- Lay out a sheet of wax paper, parchment paper or freezer paper and dust with flour.
- Dump out dough and coat your hands with flour. Pat out until its about 1" thick.
- Using the paper, fold over the dough and pat out, repeating about 4 times.
- Pat out dough to about 3/4" and cut with a 2" ring cutter.
- Bake in a 400 degree oven for 14-16 minutes.
Thank you so much for this biscuit recipe! They are very tasty & turned out really well, which I would usually give a 5 for, but I did have to do some changes. Primarily, the amount of flour called for left me with a very gooey dough that wasn't workable at all so I had to add at least a good 1/2 cup more flour to get it there plus dusting flour. I should note that I did halve the recipe & sometimes this changes how the proportions work together. I made this for dinner tonight & actually added in some fat free cheddar cheese & then topped with melted butter that had garlic salt, oregano, & parsley in it toward the end of baking. These have a wonderful texture & gentleness to them. I can't wait to make them again but just as the "regular" biscuit, which I'm thinking I just might do in the morning! These came together super easy & my husband couldn't stay away from them. For those who are interested, with our changes & brands, these calculate out to 2 points per plain biscuit or 3 points for the butter & cheese biscuits. I also made these 2 parts all-purpose to 1-part whole wheat flour but it didn't make a points difference so I'll just stick with the all-purpose from now on. Again, these are wonderful biscuits & a recipe that we really needed & will be using so often! Thank you :)
No one could tell they were low-fat biscuits! They were just a bit drier than my normal biscuits, but I usually make yeast biscuits so I'm not sure if the comparison is fair. These were very tender and flavorful and they rose beautifully. I served them with stew and everyone was impressed when I admitted they were WW biscuits that were half the points of a regular biscuit. Thanks so much for posting!
I used to make another WW tea biscuit but now having baked and experienced your recipe for Low Fat Biscuits...well I now have a new favorite. Not only can they be put together quickly, but the finished product also have a nice texture. No one would even guess that they are low fat. Definitely deserving of 5 stars and my thanks to you for sharing this simple but taste pleasing recipe.