This Low Calorie Biscuits recipe is just 170 calories and made with a low calorie buttermilk swap that I know you will love. I originally made these healthy buttermilk biscuits to go with my biscuits and gravy recipe, but they are so yummy I make these just to serve alone too.
Ingredients You’ll Need:
- Unsweetened almond milk
- Fresh lemon juice
- All-purpose flour (or gluten free flour)
- Baking powder
- Baking soda
- Salt (see nutrition section for sodium reducing tips)
- Unsalted butter
Low Calorie Biscuits
Healthy Biscuits Meal Prep and Storage
Meal Prep: You can make the healthy recipe ahead of time and bake completely then cover and store for later. You can also store unbaked just cover well, and store for later.
Storage: Will hold for 6 days in the fridge baked, or 2 days unbaked. Or one month in the freezer (baked or unbaked).
Reheating: You can reheat (or if stored unbaked follow directions below to bake) in an oven at 200-250 degrees until warmed through.
Low Calorie Biscuits
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Low Calorie Biscuits
Equipment
- Biscuit Cutter (or cup)
Ingredients
- ¾ cup unsweetened almond milk
- 1 teaspoon lemon juice fresh
- 2 cups all-purpose flour or gluten free flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 4 tablespoons cold unsalted butter chopped
- 1 teaspoon melted butter optional
Instructions
- Preheat oven to 450 degrees and line a baking sheet with parchment paper.
- Add the almond milk and lemon juice to a bowl and set aside.
- In a large mixing bowl, combine the flour, baking powder, baking soda, and salt. Whisk together.
- To the dry ingredients, add the cold butter and use your fingers or a pastry cutter to work the butter into the flour mixture until the butter is as small as peas.
- Make a well in the dry ingredients, and gently stir in the almond milk while mixing at the same time. You will get a tacky dough out of this, and if need be, add 1 tablespoon of almond milk at a time until you have a tacky yet moldable dough.
- Add a little flour to a clean surface, and move the dough to the floured surface.
- Form into a 1-inch disk and cut with a floured biscuit cutter, cookie cutter, or a cup.
- Add the biscuits to the prepared baking sheet.
- Brush the tops with melted butter, and press the centers in just a little (this will keep the tops flat) giving them a dimple in the center.
- Bake for 10-15 minutes or until fluffy and golden brown. Remove from the oven and serve hot.
Nutrition
About the Author
Hi, my name is Audrey Johns and I am a 4 time best selling cookbook author! All 4 of my low calorie cookbooks are published by HarperCollins (the oldest publishing house in the US!) and have been featured on prominent TV shows like The Today Show, Rachael Ray and The Doctors. I am a low calorie and healthy recipe authority and my delicious recipes are tried and loved by thousands of readers.
After a one year 150 pound weight loss (and I’ve kept it off for 13 years!) I started sharing all of my low calorie recipes with the world. They are always all-natural and geared around weight loss and weight management. I have even made some of these recipes with my Biggest Loser pal Bob Harper! Check out my weight loss story, my best selling cookbooks, and my numerous TV appearances by clicking here.
Nutrition and Calories in Biscuits
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