These Healthy Cheddar Bay Biscuits are my lighter version of the cheesy, savory biscuits I always want with dinner.
The dough is incredibly simple: self-rising flour and nonfat Greek yogurt, plus low-fat cheddar cheese and Old Bay for that Cheddar Bay-style flavor. There is no butter or heavy cream in the dough, and you do not need yeast or any rising time.
You can roll the dough out and cut traditional biscuits, or make these as easy drop biscuits when you do not feel like dealing with a biscuit cutter.
The Greek yogurt keeps the centers soft while adding extra protein, and the cheddar and Old Bay give them enough flavor that they still feel like a real biscuit rather than plain yogurt dough.
Try These Next
If you like how easy Greek yogurt dough is to work with, my Birthday Cake Protein Donut Holes use the same basic combination of self-rising flour and Greek yogurt in a completely different way.
You may also like my High Protein Cinnamon Raisin Bagels Air Fryer Recipe or High Protein Blueberry Donut Holes for more easy dough-based recipes.
Why You'll Love These Biscuits
Only 4 main ingredients: Self-rising flour, Greek yogurt, cheddar cheese, and Old Bay.
No butter in the dough: Greek yogurt provides the moisture instead.
No yeast: Mix the dough and bake it right away.
Soft centers: The Greek yogurt keeps the biscuits from feeling dry.
Two ways to shape them: Make classic cut biscuits or skip the rolling and make drop biscuits.
Easy savory side: These work with eggs, chicken, soup, chili, or basically any dinner where you would normally serve bread.
Ingredients
- 1 cup self-rising flour
- 1 cup nonfat Greek yogurt
- ½ cup low-fat shredded cheddar cheese
- 2 teaspoons Old Bay seasoning
- 1 egg, beaten, for optional egg wash
Ingredient Notes
Self-Rising Flour
Self-rising flour is what makes this recipe so simple.
It already contains the leavening needed to help the biscuits rise, so there is no separate baking powder or baking soda to measure.
Use self-rising flour rather than regular all-purpose flour if you want the recipe to work as written.
Nonfat Greek Yogurt
Greek yogurt replaces the richer ingredients you would normally find in a biscuit dough.
It adds moisture, helps bind the flour together, and contributes extra protein.
Use a thick Greek yogurt. If there is a lot of liquid sitting on top of the container, pour that off before measuring.
Different Greek yogurt brands vary in thickness, so the dough may feel slightly stickier or drier depending on what you use.
Low-Fat Cheddar Cheese
I use low-fat shredded cheddar because it gives you the cheesy flavor without adding as much fat as full-fat cheddar.
The cheese also adds a little extra moisture and helps make these taste much more like a savory Cheddar Bay-style biscuit than a plain two-ingredient yogurt biscuit.
Old Bay
Old Bay is doing most of the seasoning work.
Two teaspoons gives the dough that salty, savory, slightly spiced flavor without needing to build a longer seasoning blend.
Why Greek Yogurt Biscuit Dough Works
This is basically an upgraded version of the simple self-rising flour and Greek yogurt dough that works so well for biscuits, bagels, and other easy breads.
The flour provides the structure and leavening.
The Greek yogurt provides the moisture needed to bring the dough together while also adding some acidity and protein.
The biggest mistake is treating this like a bread dough that needs a lot of kneading.
It does not.
You only want to mix until the flour and yogurt come together. Overworking the dough can make the finished biscuits denser and tougher.
That is one of the best things I took from the simple two-ingredient biscuit method: keep the dough simple and do not overcomplicate the technique.
Equipment
Silicone Spatula Set: The dough is thick and sticky at first, and a sturdy silicone spatula makes it easier to fold everything together while scraping the flour from the bottom of the bowl.
You will also need a mixing bowl, baking sheet, and parchment paper.
A biscuit cutter is optional. You can skip it completely and make drop biscuits instead.
How to Make Healthy Cheddar Bay Biscuits
1. Make the Dough
Preheat your oven to 350°F and line a baking sheet with parchment paper.
Add the self-rising flour, nonfat Greek yogurt, shredded cheddar cheese, and Old Bay seasoning to a mixing bowl.
Stir until everything comes together into a soft dough.
The dough may look uneven at first. Keep folding and pressing it together before adding any extra flour.
Do not knead it aggressively.
2. Choose Cut Biscuits or Drop Biscuits
For traditional-looking biscuits, transfer the dough to a lightly floured surface.
Gently pat or roll it to about ½-inch thick, then cut it into rounds.
For the easiest version, skip all of that.
Divide the dough directly into about 8 mounds on the prepared baking sheet for drop biscuits.
I like having both options because the drop biscuit version is almost impossible to overthink.
3. Add Egg Wash
If you want more color on top, lightly brush the biscuits with beaten egg.
This is optional and does not change the dough itself.
4. Bake
Bake at 350°F for about 17–19 minutes, or until the tops are lightly golden and the centers are set.
Let the biscuits cool for a few minutes before serving.
Tips for the Best Greek Yogurt Biscuits
Do Not Overwork the Dough
Once the ingredients are incorporated, stop mixing.
Too much kneading can make the biscuits dense rather than soft.
Expect a Slightly Sticky Dough
Greek yogurt dough is naturally tackier than traditional butter-based biscuit dough.
Do not immediately dump in a lot of extra flour.
If you are making cut biscuits, use only enough flour on the work surface to keep the dough manageable.
Drop Biscuits Are the Easiest Option
If the dough feels too sticky to roll neatly, just make drop biscuits.
The flavor is exactly the same, and you avoid adding extra flour just to make the dough easier to cut.
Do Not Roll Them Too Thin
If you want thicker biscuits, keep the dough around ½-inch thick before cutting.
Rolling it too thin gives you flatter biscuits.
Check the Center
The tops may look done before the inside is completely baked.
If the biscuits still feel very wet or gummy in the middle, give them another couple of minutes.
Can I Make These With Regular Flour?
Not as a direct one-for-one swap.
Self-rising flour already contains leavening, while regular all-purpose flour does not.
If you use plain flour without adding the appropriate leavening, the biscuits will not rise the same way.
Why Are My Biscuits Gummy Inside?
Greek yogurt adds a lot of moisture.
If the center is gummy, the biscuits probably need a little more time in the oven, or they may have been shaped too thick.
Let them bake until the center is set rather than judging only by the color on top.
Also let them rest for a few minutes after baking. The inside continues settling as they cool.
Can I Make Drop Biscuits Instead?
Absolutely.
For this recipe, drop biscuits are actually the easiest method.
Just portion the mixed dough directly onto your baking sheet and bake.
They will look more rustic than cut biscuits, but you do not need a rolling pin, flour-covered counter, or biscuit cutter.
Variations
Extra Cheesy
Add a little more shredded cheddar to the tops before baking.
Garlic Cheddar
Add garlic powder to the dough along with the Old Bay.
Spicier Biscuits
Add a pinch of cayenne or red pepper flakes.
Herb Cheddar
Add chopped chives or parsley to the dough.
I would keep the basic flour-to-yogurt ratio the same so you do not change the consistency of the dough.
Storage
Store leftover biscuits in an airtight container in the refrigerator for up to 3–4 days.
For the best texture, warm them briefly before serving.
You can microwave one for a few seconds for a softer biscuit or warm them in the oven until heated through.
They can also be frozen after baking. Let them cool completely, place them in a freezer-safe container, and thaw before reheating.
You Might Also Like
If you like simple Greek yogurt dough recipes as much as I do, these are worth making next:
- Birthday Cake Protein Donut Holes
- High Protein Cinnamon Raisin Bagels Air Fryer Recipe
- High Protein Blueberry Donut Holes
Final Thoughts
What I like most about these biscuits is how little you actually need to make them.
The basic Greek yogurt and self-rising flour dough is already incredibly easy, and adding cheddar and Old Bay turns it into something that works as an actual savory side.
And if you do not feel like rolling dough and cutting perfect circles, don't.
Make drop biscuits, bake them, and eat them warm.
Healthy Cheddar Bay Biscuits (Greek Yogurt Dough)
Ingredients
- 1 cup self-rising flour
- 1 cup nonfat Greek yogurt
- 0.5 cup low-fat shredded cheddar cheese
- 2 teaspoons Old Bay seasoning
- 1 egg beaten, for optional egg wash
Method
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Add the self-rising flour, nonfat Greek yogurt, shredded cheddar cheese, and Old Bay seasoning to a large bowl.
- Mix until a soft dough forms.
- For cut biscuits, transfer the dough to a lightly floured surface, gently pat or roll it to about ½-inch thick, and cut with a biscuit cutter. For drop biscuits, divide the dough directly into about 8 mounds on the prepared baking sheet.
- If you want more color on top, lightly brush the biscuits with beaten egg.
- Bake for 17–19 minutes, or until the tops are lightly golden and the edges are set.
- Let cool for a few minutes before serving.
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