These Weight Watchers Jalapeño Cheddar Biscuits are only 3 WW points, and they make the perfect accompaniment for so many different dinners. With melty cheddar cheese, spicy jalapenos, and a fluffy texture, you won’t be able to get enough of these biscuits.
This is my new favorite recipe since I can make the dough and get the biscuits in the oven within 15 minutes! It’s just so easy on busy days. One of my favorite things about these biscuits is that they are cut into squares. You don’t have to use biscuit cutters or even an electric mixer to make the dough. Mix it by hand and shape it into rustic-looking biscuits that pair with dishes such as soups, casseroles, sauteed meats, and more.
These biscuits are lighter than the average biscuit since they contain much less fat. Most biscuit recipes have a ton of real butter, which costs many WW points. However, this recipe uses a light butter substitute paired with zero-point Greek yogurt, which significantly reduces the points amount. This is definitely one of those recipes you’ll want to add to your repertoire to use again and again. You can also make a batch to freeze and save for later!
And if you love baking recipes like this one, make sure to check out my baking recipe collection to find some more equally delicious ideas.
Why You Should Try This Recipe
- No special equipment is required. You don’t need any other special equipment to make this recipe! You can make it all quickly by hand.
- They’re high in protein. Each biscuit contains 8.9 grams of protein since the recipe has Greek yogurt and cheese.
- The biscuits are versatile. If you have leftover biscuits after dinner, no worries. I love eating these biscuits with breakfast the next day. You can turn them into mini egg sandwiches with the biscuits as the base.
Recipe Overview
- Serving Size: 1 biscuit
- Number of Servings: 12
- Time to Cook: 25-30 minutes
- WW Points Per Recipe: 3 WW points per biscuit, 36 for the entire recipe (Click here to view the recipe in the WW app. WW login is required)
Ingredients in Weight Watchers Jalapeño Cheddar Biscuits
- 3 cups all-purpose flour
- 3 tbsp Zero-calorie granulated sweetener (such as monk fruit with erythritol)
- 1 tbsp baking powder
- ½ tsp table salt
- 1 ¾ cup nonfat plain Greek yogurt
- ¼ cup light butter substitute (I used I can’t believe it’s not butter, light)
- ⅔ cup diced jalapeno, canned or fresh
- ½ cup fat-free cheddar cheese, shredded
- 1 egg, beaten
Instructions for making Weight Watchers Jalapeño Cheddar Biscuits
- Preheat oven to 375°F. In one bowl, combine the dry ingredients and mix until there are no lumps. Add in the butter substitute and work it in by hand; stop mixing once it is crumbly, and the butter pieces are about the size of peas.
2. Add the yogurt, jalapenos, and shredded cheese. Mix gently with your hands until it comes together. If it seems dry, add a splash of water until the dough just comes together, being careful not to over-mix.
3. Shape the dough into a rectangular shape and cut it into 12 squares. I cut mine 3×4.
4. Transfer the biscuits to a parchment-lined baking sheet, brush them with the beaten egg, and bake them in the oven for 25 to 30 minutes or until thoroughly baked and golden brown.
Variations and Substitutions
- Cheddar Biscuits with Sour Cream: If you want to use sour cream, you can substitute half of the Greek yogurt with sour cream.
- Gluten-Free Cheddar Biscuits: Use an all-purpose gluten-free baking flour blend in place of the all-purpose flour. You’ll also want to make sure your other ingredients don’t contain gluten contaminants.
- Cheese Type: Although these are cheddar biscuits, they can become another type of cheese biscuit. Use your favorite low-fat or fat-free shredded cheese, such as mozzarella or a multi-cheese blend.
- Sugar vs Sweetener: if you would rather use granulated sugar, you can use the same amount as the recipe calls for sweetener. This will increase the Weight Watchers points slightly; you can adjust it in the Weight Watchers recipe builder.
- Round Biscuits: If you would rather use a biscuit cutter and make round biscuits, you certainly can. You might not get the same exact yield, though.
Tips and Tricks for Making Weight Watchers Jalapeño Cheddar Biscuits
- The dough doesn’t need to be a super wet dough, but you shouldn’t have tons of excess crumbs on the bottom of the bowl, either. I usually just leave a small amount of crumbs, which I use to help me roll out the dough and prevent sticking.
- It’s crucial not to over-mix the dough because it will make the biscuits tough. If you agitate the flour too much, the gluten tightens up, which affects the biscuit’s overall texture. This dough does not need to be kneaded.
- You don’t necessarily have to use a rolling pin to shape the dough into a rectangular shape. I just pressed it with my hands and used the parchment paper to shape it.
- If using fresh diced jalapeno, you can sauté them first, which will make them softer in the biscuits when they bake.
Related Recipes
Weight Watchers Jalapeño Cheddar Biscuits
Ingredients
- 3 cups all-purpose flour
- 3 tbsp Zero-calorie granulated sweetener, such as monk fruit with erythritol
- 1 tbsp baking powder
- ½ tsp table salt
- 1 ¾ cup nonfat plain Greek yogurt
- ¼ cup light butter substitute, I used I can’t believe it’s not butter, light
- ⅔ cup diced jalapeno, canned or fresh (you can use ½ cup for less spiciness)
- ½ cup fat-free cheddar cheese, shredded
- 1 egg, beaten
Instructions
- Preheat oven to 375°F. In one bowl, combine the dry ingredients and mix until there are no lumps. Add in the butter substitute and work it in by hand; stop mixing once it is crumbly, and the butter pieces are about the size of peas.
- Add the yogurt, jalapenos, and shredded cheese. Mix gently with your hands until it comes together. If it seems dry, add a splash of water until the dough just comes together, being careful not to over-mix.
- Shape the dough into a rectangular shape and cut it into 12 squares. I cut mine 3 by 4.
- Transfer the biscuits to a parchment-lined baking sheet, brush them with the beaten egg, and bake them in the oven for 25 to 30 minutes or until thoroughly baked and golden brown.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
