Whole Wheat Yogurt Biscuits | Recipes | Cook for Your Life
Whole Wheat Yogurt Biscuits cropped

Whole Wheat Yogurt Biscuits

5
Rated 5 out of 5
5 out of 5 stars (based on 14 reviews)

Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 12 servings
Carrot Icon for Number of Ingredients Size 8 ingredients

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


Ingredients

  • 1 cup low-fat Greek yogurt
  • ¼ cup low-fat milk
  • 3 cups whole wheat pastry flour (see Chef Tips)
  • 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
Missing an Ingredient?
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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

  1. Preheat the oven to 400 degrees.
  2. Mix yogurt with milk until smooth.  Set aside.
  3. Whisk flour, sugar, baking powder, salt, and baking soda in large bowl to blend.
  4. Rub chilled butter between fingertips into dry ingredients until mixture resembles coarse meal.  Add yogurt mixture and stir with a wooden spoon or spatula until the mixture is evenly moist and begins to form a ball of dough. Add 1 tablespoon of milk if too dry.
  5. 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.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians 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, and the American Institute for Cancer Research and the American Cancer Society


Comments

No Title

Rated 5 out of 5
August 27, 2021
anonymous

No Title

Rated 5 out of 5
July 31, 2021
anonymous

No Title

Rated 5 out of 5
March 12, 2021
anonymous

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