Ingredients

1 + ¾ cups plain 2% Greek yogurt

4 eggs

2 + ½ cups all-purpose flour

¼ cup ground flaxseed

1 teaspoon garlic powder

½ teaspoon red pepper flakes

1 tablespoon baking powder

2 teaspoons salt

1.5 cups spinach, chopped

½ cup chives, finely diced

1.5 cups cheddar cheese, shredded, divided

2 cups cooked ham, diced

Instructions

Step 1: Preheat the oven to 400°F (200°C) and line a baking tray with parchment paper to prevent sticking and ease cleanup.

Step 2: In a medium bowl, whisk together the Greek yogurt and eggs until smooth and combined.

Step 3: In a separate bowl, mix the flour, ground flaxseed, garlic powder, red pepper flakes, baking powder, and salt to evenly distribute the dry ingredients.

Step 4: Gradually add the dry mixture to the wet ingredients, stirring slowly to avoid lumps and create a smooth batter.

Step 5: Stir in the chopped spinach, diced chives, 1 cup of shredded cheddar cheese, and cooked ham. Use your hands if needed to mix thoroughly without overworking the dough.

Step 6: Lightly flour your hands and shape the dough into 12 evenly sized biscuits (about 1-inch thick and ⅓ cup each).

Step 7: Arrange the biscuits on the prepared baking tray, spacing them evenly. Sprinkle the remaining cheese on top of each biscuit.

Step 8: Bake at 400°F (200°C) for 5 minutes, then lower the temperature to 350°F (175°C) and bake for an additional 20 minutes without opening the oven. The biscuits are done when the bottoms are golden brown and the tops begin to brown.

Tips & Variations

For a vegetarian version, omit the ham and add sautéed mushrooms or sun-dried tomatoes instead.

Use sharp cheddar or a cheese blend for a stronger flavor.

Ground flaxseed can be substituted with chia seeds for a similar nutritional boost.

Lightly brushing the tops with melted butter before baking adds extra richness and a golden finish.

Storage

Store leftover biscuits in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a preheated oven at 350°F (175°C) for 5-7 minutes or until heated through. These biscuits also freeze well; wrap individually and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I use a different type of flour?

You can substitute whole wheat flour for all-purpose flour, but the biscuits may turn out denser. If using gluten-free flour blends, ensure they are suitable for baking and expect some texture differences.

Are these biscuits suitable for meal prep?

Yes, these protein-packed biscuits are excellent for meal prep. They keep well refrigerated and can be frozen, making them convenient for quick breakfasts or snacks throughout the week.