7 Reviews of Low Fat Yogurt Biscuits

From: Pcake

On Aug 14, 2004

I was pleasantly surprised by these biscuits. Unlike the first review, mine came out soft, but with a hearty flavor from the wheat flour. I do not like working with pastry dough, but there was nothing to this. Quick, easy, tasty; this will be my biscuit recipe from now on. Oh, and my husband loved them, too!

From: woodland hues

On Jun 20, 2006

These biscuits have a good flavour. I used whole wheat, spelt and whole wheat pastry flour and maybe they were a tad too hearty for biscuits but I'd certainly make biscuits again using yogurt . I liked the amount of veg oil called for to replace the standard 1/3 or 1/2 cup of butter. Mine were done in half the time.

From: Mike Whyte

On Nov 21, 2002

these turned out as hard as rocks What did I do wrong

From: Chef #377712

On Nov 26, 2009

These are very good biscuits and my favorite in my quest for healthier biscuits. I used half AP flour and half whole wheat flour with marvelous results. I use Wheat Montana Prairie Gold WW flour and it is the softest whole wheat I have found. Thanks for the recipe. My mom has asked for it, too!

From: SusieCakes

On Nov 3, 2005

These biscuits are wonderful. I shared them with my co-workers and they agreed. When I told my husband that I was making yogurt biscuits he tried to turn up his nose, but ended up liking them. The recipe is very easy to make, although the dough was too dry and I had to add a few drops of milk.

From: zaar junkie

On Apr 22, 2008

I wonder if I did something wrong. I followed the recipe exactly and used Nancy's organic nonfat plain yogurt. The texture was perfect, nice and soft, but the taste was completely off. They were okay doused in jam, but we ended up throwing out most of the batch. Sorry to say, I will not be making these again.

From: annroberts54

On Jan 28, 2008

I made these with all whole wheat pastry flour as that was what I had on hand. They turned out wonderfully, soft, airy and quite tasty. I think I love these as much or more than any traditional biscuit. Thanks for the recipe