Light Yogurt Drop Biscuits are a healthier option than regular biscuits!
Today’s recipe is for Light Yogurt Drop Biscuits. I got this recipe out of a Pillsbury Healthy Baking Cookbook. The original recipe called for sour cream, but I decided to substitute it with nonfat plain yogurt. I think it came out well.
There are a few things that I really like about this recipe. They are better for you than traditional biscuits. Not that I don’t eat regular biscuits occasionally, but I am trying to feed our family healthier foods on a daily basis.
Anytime I can make something better for us, I’m in. The fact that the recipe calls for only a few ingredients that I always have on hand is another plus.
I also really like that they are drop biscuits, so no rolling out the dough and cutting out shapes. You just measure your dough and drop it on the baking sheet. It couldn’t be easier.
I serve these with my Light & Creamy Potato Soup, they round out that meal nicely.
Light Yogurt Drop Biscuits
- 2 cups flour
- 1 tablespoon sugar
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 3 tablespoons shortening
- 2/3 cup skim, 1%, or 2% milk
- 2/3 cup plain nonfat yogurt
- Preheat oven to 450°.
- Mix the flour, sugar, baking powder, and salt in a medium bowl. Cut in the shortening with a fork or pastry blender until the mixture is crumbly.
- Mix the milk and yogurt in a small bowl until well combined. Add to the dry ingredients all at once and mix until just combined, do not over-mix. If dough is too dry add additional milk, 1 tablespoon at a time, until the desired consistency is achieved.
- Drop onto greased baking sheet using a 1/4 cup, into 12 equal biscuits. Bake for 10-12 minutes or until golden brown. Remove from baking sheet immediately.
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