Looking for an easy and figure friendly biscuit? These Light Yogurt Drop Biscuits are a breeze to whip up, and with just 7 ingredients, they’re perfect for breakfast, brunch, or as a cozy side for any meal.
The original recipe came from my trusty Pillsbury cookbook and called for sour cream, but I gave it a little twist by using nonfat plain yogurt. It makes them a bit lighter, so they’re better for us than traditional biscuits—always a win in my book.
And with just a few simple ingredients (ones I usually have on hand!), they’re an easy go-to. Plus, they’re drop biscuits, which means no rolling or cutting, just scoop the dough and drop it onto the baking sheet. It really couldn’t be simpler.
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Ingredients
See recipe card for exact amounts.
Ingredient Notes
flour – we use white all purpose flour, I have not tried this recipe using self-rising flour or gluten-free flour so I’m not sure how it would turn out.
milk – I use skim milk to make these as low in calories and fat as possible, regular milk can be used.
yogurt – this recipe uses plain nonfat regular yogurt. Greek yogurt is thicker so additional milk would need to be added. I have not made these this way so I don’t know exactly how much.
shortening – there is just a small amount of shortening in these, butter flavored shortening can be used.
sugar – plain white granulated sugar works best.
baking powder – this is what gives us fluffy biscuits.
salt – a key ingredient in biscuit dough because it enhances the flavor, helps them hold their shape, and helps them to turn a nice golden brown.
How to make drop biscuits
- Preheat the oven to 450° and spray a sheet pan with nonstick cooking spray or line with parchment paper.
- Mix the flour, sugar, baking powder, and salt in a large mixing bowl. Cut in the shortening with a fork, two knives, or pastry blender until the mixture is crumbly.
- In a small bowl whisk the milk and yogurt together.
- Add the milk mixture to the dry ingredients all at once and mix until just combined, do not over-mix.
- Drop by rounded tablespoonfuls onto the prepared baking sheet and bake 10-12 minutes or until golden brown. Transfer to a napkin-lined basket or serving dish.
Step-by-step photos
2 – dry ingredients with the shortening added.
3 – milk and yogurt mixed together.
4 – finished biscuit dough after the milk mixture has been added to the flour mixture.
Tips
- It takes about 1/4 cup of dough per biscuit.
- Do not over-mix the dough because your biscuits will be tough.
Substitutions and additions
- Swap the regular flour with white whole wheat flour, or up to half with regular whole wheat flour.
- Use cold butter instead of shortening.
- Add shredded cheese to the dough for cheesy drop biscuits.
- Dried herbs would give these biscuits a savory flavor.
- Small cubed ham or bacon would be a great addition to make these heartier.
- Add flavored yogurt such as vanilla or even fruit flavored for sweet biscuits.
- Toss in some fresh or frozen blueberries and top them with a simple glaze for a sweet treat.
Frequently Asked Questions
As the name implies they are ‘dropped’ by spoonfuls onto the baking sheet instead of being rolled out and cut with a biscuit cutter. This makes them faster and easier to make.
Yes, Greek yogurt is thicker and has more protein than regular yogurt. Greek yogurt also has a tangier flavor and is slightly less sweet.
Store any leftovers in an airtight container or a zip-top bag at room temperature for up to a couple of days.
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Light Yogurt Drop Biscuits
Ingredients
- 2 cups flour
- 1 tbsp sugar
- 3 tsp baking powder
- 1/2 tsp salt
- 3 tbsp shortening
- 2/3 cup skim, 1%, or 2% milk
- 2/3 cup plain nonfat yogurt
- cooking spray
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Instructions
- Preheat oven to 450° and spray a large baking sheet with cooking spray or line with parchment paper.cooking spray
- Mix flour, sugar, baking powder, and salt in a large bowl. Cut in shortening with a fork, two knives, or pastry cutter until the mixture is crumbly.2 cups flour, 1 tbsp sugar, 3 tsp baking powder, 1/2 tsp salt, 3 tbsp shortening
- Mix milk and yogurt in a small bowl until well combined. Add to dry ingredients all at once and mix until just combined, do not over-mix.2/3 cup skim,, 2/3 cup plain nonfat yogurt
- Drop onto prepared baking sheet into 12 equal biscuits of about a 1/4 cup each.
- Bake 10-12 minutes or until golden brown. Transfer to a basket or serving dish.
Oh, yum! I love that you used yogurt instead– such a perfect substitute!
Thanks so much!
Great idea!
Thanks!