Healthy Biscuit Recipes

Homemade creamy sausage gravy over flaky biscuits is the perfect breakfast to start a weekend morning. A mixture of white whole-wheat flour and cake flour makes these Southern whole-wheat biscuits exceptionally tender. Cake flour has a lower protein content than all-purpose flour and is used for delicate cakes and biscuits. Look for unbleached cake flour, available at large supermarkets and natural-foods stores.

Not only are these cheesy biscuits gluten-free, they're also made with cauliflower for a low-carb copycat recipe of a favorite. Cheddar cheese, garlic and chives add mouthwatering flavor to these biscuits that make a great way to start a meal. Serve along with soup or eat as a snack.

This gluten-free, low-carb "bread" is light and airy--like a cloud! Use it in place of a burger bun or sandwich bread if you're following a low-carb or keto diet. To get the fluffiest cloud bread, make sure there is no yolk in your egg whites, and whip them in a clean bowl for maximum volume.

These homemade biscuits are full of Monterey Jack cheese and reduced-fat cream cheese. They're great to have on hand when serving stew or chili.

Little biscuits are flavored with dried cranberries and white chocolate for a sweet bite that's just right with coffee or as a snack.

Make these savory biscuits to go with Country Breakfast Sausage Gravy, or just as a delightful addition to any meal.

Who said warm, buttery biscuits weren't campfire food? Thinly twist dough around a stick or skewer and hold over the fire for deliciously toasty campfire biscuits. Want to take it up a notch? Spread some butter on the cooked biscuits and roll them in cinnamon sugar for a sweet treat or Parmesan cheese for savory snack.

Serve these low-fat biscuits for breakfast or brunch. Family and guests will love the sweet flavor and the pretty fan shapes.

A combination of all-purpose flour and cake flour produces a light, tender low-fat biscuit. Serve with dinner or for breakfast or tea with fruit preserves.

Quark, a mild fresh cheese, yields a particularly moist biscuit.

The sage-infused biscuit dough can be mixed and formed about an hour before baking; set it aside in the refrigerator. Serve alongside roast chicken or turkey.

Buttermilk gives a pleasant tart flavor to biscuits. These are best served right from the oven, but to simplify last-minute preparations you can form the biscuits several hours ahead and refrigerate until you're ready to pop them into the oven.

In this healthy buttermilk biscuit recipe, sprouted whole-wheat flour lends the nutritional benefits of whole-wheat flour without the bitterness. If you can't find sprouted flour, white whole-wheat and all-purpose flour are good substitutes. Adapted with permission from Bread Revolution by Peter Reinhart (Ten Speed Press, © 2014).

These chive-flecked cornmeal biscuits taste best made with extra-sharp Cheddar, but any type of Cheddar will work.

Nothing like a basket of hot, flaky biscuits to accompany a home-cooked dinner. You can also use these biscuits to top a chicken potpie or for strawberry shortcake.