Protein Biscuits (Print-Friendly Version)
Hearty protein biscuits loaded with ham, cheese, and Mediterranean tastes for a satisfying morning bite.
# Ingredients List:
→ Dairy
01 -
170 g Cheddar Cheese
02 -
210 g Feta Cheese
03 -
414 g Plain 2% Greek Yogurt
→ Eggs
04 -
Room temperature 4 Large Eggs
→ Dry Ingredients
05 -
4 g Dried Basil
06 -
1 g Red Pepper Flakes (optional)
07 -
3 g Garlic Powder
08 -
10 g Salt
09 -
15 g Baking Powder
10 -
21 g Ground Flaxseed
11 -
312 g All-Purpose Flour
→ Vegetables & Herbs
12 -
15 g Fresh Basil (optional, added after baking)
13 -
75 g Sun-Dried Tomatoes, chopped
14 -
15 g Chives, chopped
15 -
45 g Spinach, wilted and squeezed dry
→ Meats
16 -
280 g Cooked Italian Chicken Sausage, crumbled
17 -
280 g Diced Ham
# Detailed Cooking Steps:
01 -
Let the biscuits sit for 10 minutes or more so they firm up and taste better before you eat or store them.
02 -
Sprinkle cheddar or feta on top of each biscuit. Bake at 190°C for around 25 minutes till the tops are golden and feel firm.
03 -
Scoop the dough out using a ¾ cup (80 ml) measure. Place them evenly on your pan or in muffin cups so they bake right.
04 -
Fold in your chosen goodies now. For ham and cheese, toss in diced ham and cheddar. For a Mediterranean twist, add spinach, chives, sun-dried tomatoes, chicken sausage, and feta.
05 -
Gently stir in the flour, flaxseed, baking powder, salt, garlic powder, and optional red pepper flakes. Mix until just blended. Don’t overdo it.
06 -
In a big bowl, beat together the Greek yogurt and eggs till completely smooth with no lumps.
07 -
Turn the oven to 190°C. Line a baking sheet with parchment or grease a muffin tin so nothing sticks.
# Helpful Hints:
01 -
Skip the ham and sausage for a veggie version. Add more sun-dried tomatoes and feta to make up for it.
02 -
Put fresh basil on after baking to keep its fresh smell.
03 -
Make sure you squeeze the spinach well so it doesn’t make the dough wet and soggy.
04 -
Using eggs at room temperature helps the batter mix better and smoother.