NEW LOW CARB YOGURT BISCUITS

Gluten-free, low-carb, new yogurt biscuits, (c) 2021, Judy Barnes Baker
Gluten-free, low-carb, New Yogurt Biscuits, (c) 2021, Judy Barnes Baker

My yogurt biscuits, from 2013, have been one of the most popular recipes here on the blog. This is an updated version that is even faster and easier now that we can buy pre-mixed, grain-free flour replacements, like Bob’s Red Mill’s Paleo Flour. (The New Yogurt Biscuits are not really Paleo because of the yogurt, but they are Primal.)

Ingredients:

  • 1½ cups Bob’s Red Mill’s Paleo Bake Flour™,* or other low-carb, gluten-free bake mix, plus a little extra for shaping the biscuits
  • 2¼ teaspoons baking powder
  • Sugar substitute with bulk equal to 2 teaspoons sugar (I used Lakanto’s Monk Fruit Classic blend.)
  • 1 teaspoon salt  
  • 1 cup full-fat Greek yogurt OR unsweetened almond yogurt (I used Greek Gods Traditional Plain Greek Yogurt for the dairy version and Kite Hill regular, unsweetened almond yogurt for the non-dairy version.**)

Prep:

Preheat oven to 375◦ F.

Line a baking sheet with parchment paper and lightly grease the paper.

Remove the yogurt from the refrigerator and drain off any liquid standing on the top. If using Kite Hill non-dairy yogurt, let it sit for about 20 minutes longer after draining and drain again because it is thinner.

Directions:

Whisk the bake mix, baking powder, sweetener, and salt together in a large bowl. Add the yogurt and mix with a spatula or wooden spoon until a soft sticky dough forms. Add back a little of the drained yogurt liquid if dough is too dry; add a little more bake mix if it is too wet.

Sprinkle your work surface with some of the Paleo flour. Use a 2-inch scoop to dip out rounded balls of the dough and drop them onto the floured work surface. Dip your fingers into some extra flour and pat the biscuits into smooth balls, then flatten them to about 1-inch thick.

Place biscuits about 1-inch apart on the prepared pan and put on middle rack of preheated oven. Bake for 12 to 16 minutes or until golden brown. Check often when first trying recipe as ovens vary.  If the bottoms of your biscuits brown before the tops, use convection mode if your oven has that option or put an extra sheet pan on the lower rack underneath them to shield them from bottom heat.

Remove biscuits from oven and let them sit for a few minutes. Break one open and check to see if it is done in the middle. If it is gummy, let the others stand a while longer or return them all to the oven for a few minutes more until they are fluffy inside.

To Serve:

Split the biscuits into two halves with the tines of a fork, as you would to split an English muffin.

Serve hot with butter, ghee, or macadamia oil (for non-dairy), or use them as a base for chicken-a-la-king, as a topping for pot pies or cobblers, as shortcake with fresh berries and whipped cream, or to make ham or bacon and cheese sandwiches. Makes 10 to 12 biscuits.

New Yogurt Biscuits, (c) 2021, Judy Barnes Baker
New Yogurt Biscuits, (c) 2021, Judy Barnes Baker

Nutrition Facts for New Yogurt Biscuits:

Per each of 12 for regular recipe:

Calories: 72.7; Fat: 2.8g; Carb: 7.4g; Fiber: 1.5g; Net Carb: 5.9g;** Protein: 3.8g

Per each of 12 for dairy-free Kite Hill yogurt recipe:

Calories: 71; Fat: 3.1; Carbs: 7.7g; Fiber: 1.8g; Net Carbs: 5.9g**; Protein: 2.4g

Notes:

1. *For my New Yogurt Biscuits, I used Bob’s Red Mill’s Paleo Flour, which is based on almond flour, so it is lower in carbohydrates than most of the other gluten-free blends available.

2. **The nutrition facts for the new yogurt biscuits include all the sugar in the milk that went into the yogurt, but much of it has been eaten by the live cultures, so the carb count in the finished product is probably lower than what is shown. I don’t know how to calculate it accurately since it may change depending on how long a product has been fermenting, but if you regularly check your blood glucose, you may be able to tell how much of an advantage yogurt has over milk. If so, please report your experience in a comment on this post.

3. What is Paleo? Anything a caveman could get to eat with nothing but a sharp stick and a rock. If it required planting, harvesting, storing, processing, keeping animals, or living in one place, it was not Paleo. Mark Sisson, author of The Primal Blueprint, coined the term Primal to refer to the diet of early herding cultures who added dairy products. https://www.marksdailyapple.com

Disclaimers:

I am not a doctor and cannot give medical advice. If you believe you have a health problem, consult a medical practitioner.

am not an affiliate of any company and do not receive a commission on product sales.

© Judy Barnes Baker, 2021

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Judy Barnes Baker

The working title for my first book was, “You’ll Never Know What You Are Missing.” It summed up my goal: to make eating for health synonymous with eating for pleasure. Once you discover the secret, you will find that the very best food for weight management, longevity, the treatment and prevention of disease, and over-all health and happiness is also the most sumptuous, satisfying, and indulgent way of eating the world has to offer. You are invited to the feast. Enjoy!
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Laura
Laura
26 days ago

I’ve made yogurt rolls before and they were wonderful. Sooo, can you provide ingredients for making these without having to buy a premade baking mix?? I have a ton of ingredients, including almond flour

Laura
Laura
Reply to  Judy Barnes Baker
26 days ago

Thanks… I didn’t see the Bake Mix at the bottom… I’ll check… oat fiber is one of the ingredients I have to use up! Thanks