Description

These Healthy Protein Biscuits are a nutritious, gluten-free option packed with eggs, Greek yogurt, cheddar cheese, and fresh spinach. They offer a hearty texture and great flavor, perfect for a balanced breakfast paired with fruit or a smoothie. Made with simple ingredients and baked to golden perfection, these biscuits are both delicious and suitable for those seeking a high-protein, gluten-free snack.

Ingredients

Scale

Dry Ingredients

2 ½ cups gluten-free all-purpose flour (312 grams)
2 tablespoon ground chia seeds
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon baking powder
1 teaspoon salt

Wet Ingredients

4 large eggs
1 ¼ cups plain Greek yogurt (330 grams)

Add-ins

1 ½ cups shredded cheddar cheese
1 cup fresh spinach, roughly chopped
3 tablespoon fresh chives, chopped

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Instructions

Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for baking the biscuits.
Mix Dry Ingredients: In a large mixing bowl, combine the gluten-free all-purpose flour, baking powder, garlic powder, dried oregano, ground chia seeds, and salt. Stir thoroughly to evenly distribute all dry ingredients.
Whisk Wet Ingredients: In a separate bowl, whisk together the 4 large eggs and 1 ¼ cups of plain Greek yogurt until the mixture is smooth and uniform.
Combine Wet and Dry Ingredients: Gradually add the wet ingredients into the dry ingredients bowl. Stir gently until just combined to avoid overmixing. Then fold in the chopped fresh spinach, fresh chives, and all but ¼ cup of the shredded cheddar cheese.
Shape Biscuits: Using about ¼ cup of dough per biscuit, scoop and roll each portion into a ball. Place them spaced evenly on the prepared baking sheet, flatten slightly with your fingers, and sprinkle the reserved ¼ cup of cheddar cheese on top of each biscuit.
Bake: Place the baking sheet in the oven and bake at 400°F (200°C) for 5 minutes. Then reduce the temperature to 350°F (175°C) and bake for an additional 15-20 minutes or until the biscuits are golden brown and cooked through.
Serve: Enjoy the biscuits warm. They pair wonderfully with fruit or a smoothie for a complete and balanced breakfast.

Notes

Flour Type: For gluten-free baking, Bob’s Red Mill gluten-free all-purpose flour is recommended for its protein content and suitability for celiac individuals. Regular all-purpose flour may be used if gluten-free is not required.
Storage: Store leftover biscuits in an airtight container at room temperature for up to 3 days, or freeze them for up to 2 months for longer storage.
Mixing Tip: Avoid overmixing the dough to prevent toughness and ensure a tender texture. Mix until ingredients are just combined.
Xantham Gum: This recipe does not require xanthan gum because the eggs and chia seeds provide enough binding for the proper texture.

Nutrition

Serving Size: 1 biscuit
Calories: 180 kcal
Sugar: 1.2 g
Sodium: 380 mg
Fat: 10 g
Saturated Fat: 5 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 2 g
Protein: 11 g
Cholesterol: 110 mg