I’ve done WW on and off for the past 16 years, and when I rejoined the most recent time in 2018, “two ingredient dough” was all the rage. I’m not sure who created the idea (and not sure anyone knows) but the premise is simple: make a dough using fat free Greek yogurt and self-rising flour. Folks were using this dough to make everything from bagels to pizza dough to cinnamon rolls.
I tried Skinnytaste’s bagel recipe as my first effort with the dough. The bagels were okay but they definitely weren’t bagels. I did think the dough did have a decent enough biscuit texture so that’s the route I went next. And I got kind of hooked.
Now, these biscuits are not like your grandma’s biscuits or KFC’s or wherever you think the ideal biscuit comes from. They are definitely missing some of that light, fluffiness that makes a biscuit so fabulous. But what they are, is a darn good substitute for those homemade biscuits with less fat and calories and a decent hit of protein especially when made into a biscuit sandwich.
I like to cut mine in half and stuff it with a fried egg and cheese, or egg and Morningstar Farm “sausage” patties. I tend to make a small batch on Sundays and have my breakfast ready to grab n go for the whole week.
The recipe is super simple:
1 cup of self-rising flour
1 cup of plain fat-free Greek yogurt (I like Fage)
Preheat oven to 350. Line a baking sheet with parchment paper.
Mix flour and yogurt together. Mix it until all of the flour is mixed in and you have dough.
Spray a 1/3 measuring cup with cooking spray and scoop dough out using the cup. The dough should slide right out if you use the spray. Put the dough scoops on your baking sheet. Use more spray between scoops if you need to. I like to take the flat side of my measuring scoop and gently press down on each scoop to flatten it out a bit.
Give the top of each biscuit a spray of cooking spray so that the tops will brown. Bake 20-25 or until the tops are brown. Remove from oven and let cool.
While my biscuits are cooling, I usually prep my eggs and whatever else I want to put on them. If I use the Morningstar Farm patties, I will bake them on a separate sheet while my biscuits bake, flipping halfway through.
When everything has cooled, I assemble my biscuits and wrap each one in foil. I put them in a gallon size freezer bag and store in the fridge.
This recipe will make 4 decent sized biscuits and one “test” biscuit. To make more, simply increase the ingredients in equal proportions.