Description
Wake-up weapon: soft, protein-packed biscuits stuffed with savory fillings — think ham + cheddar + spinach or a Mediterranean mix of sausage, feta, and sun-dried tomato. They bake fast, freeze beautifully, and make rushed mornings feel delightfully civilized. Ready? Let’s go.
Ingredients
Scale
- 1¾ cups plain 2% Greek yogurt
- 4 large eggs (bring to room temp if you can)
- 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 — skip for kids)
Ham & Cheddar Mix
- 1½ cups spinach, wilted and squeezed dry
- ½ cup chives, finely chopped
- 1½ cups shredded cheddar (reserve ½ cup for topping)
- 2 cups diced ham
Mediterranean Sausage Mix
- 2 cups cooked Italian chicken sausage, crumbled (remove casings)
- ½ cup chopped sun-dried tomatoes (drained if oil-packed)
- 1½ cups crumbled feta (reserve ½ cup for topping)
- 2 tsp dried basil (or ¼ cup fresh basil, stirred in after baking)
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment or grease a muffin tin for taller biscuits.
- In a large bowl, whisk the Greek yogurt and eggs until smooth and uniform.
- In a second bowl, stir together the flour, flaxseed, baking powder, salt, garlic powder, and red pepper flakes.
- Pour the wet mixture into the dry ingredients and fold gently until the dough just comes together — don’t overmix. A few small lumps are okay.
- Fold in either the Ham & Cheddar ingredients or the Mediterranean Sausage ingredients, using a spatula to keep the dough airy.
- Scoop about ⅓ cup of dough per biscuit and place onto the prepared sheet (or fill muffin cups nearly to the top). Wet your hands slightly to shape sticky mounds without mess.
- Sprinkle the reserved cheese on top of each biscuit. Bake for 25 minutes, rotating the pan halfway if your oven runs unevenly, until the tops are deep golden and the centers feel set.
- Let the biscuits rest 10 minutes on the pan before moving them to a wire rack or serving plate.
Notes
- Quick Tips & Tricks
- Wet your hands to shape the dough — it stops the batter from sticking and speeds things up.
- Don’t overwork the batter; overmixing makes the biscuits tough.
- If the tops brown too fast, tent with foil for the last 8–10 minutes.
- Bold tip: Freeze scooped dough balls on a tray first. Once solid, transfer to a freezer bag and bake from frozen, adding about 5–8 minutes to the bake time.
- Serving ideas
- Split and top with a fried egg and avocado for brunch, pack cold in a lunchbox with fruit, or warm and dip in hot honey or mustard for a snack.
- Storage & Reheating
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Fully baked or frozen dough portions keep up to 2 months.
- To reheat: Microwave 30–45 seconds (wrap in a damp paper towel to avoid drying) or warm in a 350°F oven for 8–10 minutes to crisp the exterior.
- Simple swaps & notes
- Use full-fat Greek yogurt if that’s what you have — it’ll be richer.
- For GF: replace flour with a 1:1 gluten-free blend and add 1 tsp xanthan gum if the blend lacks it.
- Want dairy-free? Try thick coconut yogurt and a dairy-free cheese alternative. Results vary, but still tasty.
Nutrition
- Calories: 245 kcal
- Fat: 13g
- Carbohydrates: 14g
- Protein: 14g