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Yogurt Whole Wheat Biscuits

Name: Yogurt Whole Wheat Biscuits
Prep time: 20

(12 votes, average: 4.08 out of 5)

20 min prep

12 servings

Carrot Icon for Number of Ingredients Size

8 ingredients

These Yogurt Whole Wheat Biscuits are delicious. Served with fresh sliced strawberries topped with Greek yogurt instead of cream, they make a wonderful, healthy version of strawberry shortcake.

Wait until they are cool before...

1 cup low-fat Greek yogurt
¼ cup low-fat milk
3 cups whole wheat pastry flour (see Ann’s Tip)
½ cup sugar
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
¾ cup unsalted butter, chilled and cut into small pieces

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Nutrition Facts

Calories

254 cals

Fat

13 g

Saturated Fat

8 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

3 g

Carbohydrates

32 g

Sugar

10 g

Fiber

4 g

Protein

6 g

Sodium

239 mg

Directions

Preheat the oven to 400 degrees.
Mix yogurt with milk until smooth. Set aside.
Whisk flour, sugar, baking powder, salt, and baking soda in large bowl to blend.
Rub chilled butter between fingertips into dry ingredients until mixture resembles coarse meal. Add yogurt mixture and stir with a wooden spoon until the mixture is evenly moist and begins to form a ball of dough. Add 1 tablespoon of milk if too dry.
Using a cup dry measure, scoop dough, and drop onto baking sheet, spacing 2 inches apart. Bake until golden brown, about 15 minutes. Transfer to a rack to cool.

Chef Tips

If you cannot find whole wheat pastry flour then substitute half whole wheat flour and half all-purpose flour. Just swapping in whole wheat flour will result in a drier and grittier biscuit.
Eat all sweet, sugary treats in moderation. A little bit of what you like does you good, but don’t overdo it!

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.