Description
Delightful protein-packed biscuits made with Greek yogurt and a variety of mix-ins like ham, cheese, and fresh herbs.
Ingredients
Scale
- 1¾ cups Plain 2% Greek Yogurt
- 4 Large Eggs (room temp)
- 2½ cups All-Purpose Flour
- ¼ cup Ground Flaxseed
- 1 tbsp Baking Powder
- 2 tsp Salt
- 1 tsp Garlic Powder
- ½ tsp Red Pepper Flakes (optional)
- 1½ cups Spinach, wilted & squeezed dry
- ½ cup Chives, chopped
- 1½ cups Cheddar Cheese (½ cup reserved)
- 2 cups Diced Ham
- 2 cups Cooked Italian Chicken Sausage, crumbled
- ½ cup Sun-Dried Tomatoes, chopped
- 1½ cups Feta (½ cup reserved)
- 2 tsp Dried Basil (or ¼ cup fresh, added after baking)
Instructions
- Preheat your oven to 375°F (190°C) and prepare your baking equipment.
- In a large mixing bowl, whisk together the Greek yogurt and eggs until creamy and smooth.
- Slowly add the flour, flaxseed, baking powder, salt, garlic powder, and red pepper flakes to the wet mixture and stir until just combined. Gently fold in desired mix-ins.
- Scoop portions of the dough onto the prepared baking sheet or fill muffin tin. Sprinkle reserved cheese or feta on top. Bake for about 25 minutes until golden and firm. Allow to cool for 10 minutes before serving or storing.
Notes
Store leftover biscuits in an airtight container for up to 3 days or freeze for up to 3 months. To reheat, microwave for 30 seconds or bake at 350°F until warmed through.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 210
- Sugar: 2g
- Sodium: 490mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 186mg