Ultra Low-Point WW-Friendly Version
Soft in the middle, lightly crisp and golden on top, and still thick enough to look like a proper homemade Southern biscuit. These are perfect when you want biscuits with breakfast or dinner without using a huge chunk of your daily Points.
Prep Time: 10 minutes
Bake Time: 14–16 minutes
Servings: 16 biscuits
⭐ WW Points: ~2 Points per Biscuit
Ingredients
- 2 cups self-rising flour
- 1½ cups plain nonfat Greek yogurt
- ¼ cup low-fat buttermilk
- 1 tbsp light butter, melted
- ½ tsp baking powder
- ¼ tsp salt
- Cooking spray
- 1–2 tbsp self-rising flour for shaping, as needed
Instructions
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Combine the self-rising flour, baking powder, and salt in a large bowl.
- Add the Greek yogurt and buttermilk. Gently stir just until a shaggy, soft dough forms. Don’t overmix or the biscuits can become tough.
- Turn the dough onto a lightly floured surface. Pat it into a thick rectangle about ¾–1 inch thick.
- Fold the dough over itself 2–3 times, gently pressing it back down each time. This helps create that fluffy, layered biscuit texture.
- Shape into a large rectangle and cut into 16 square biscuits, like the ones pictured.
- Arrange them close together on the prepared baking sheet. Keeping them fairly close helps them rise upward and stay soft on the sides.
- Lightly brush the tops with melted light butter.
- Bake for 14–16 minutes, or until puffed and beautifully golden on top.
- Let them rest for about 5 minutes before serving.
Nutrition — Per Biscuit
- Calories: ~75
- Protein: ~4g
- Carbohydrates: ~13g
- Fat: ~1g
- Fiber: ~0.5g
- Sugar: ~1g
WW Points: approximately 2 Points each
Points can vary by flour, yogurt, buttermilk, and light-butter brand.