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
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
