Breakfast Biscuit Recipe
Breakfast biscuits with Greek yogurt, eggs, cheddar, and chives, offering about 11g of protein per biscuit without using breakfast meat.
Servings: 8 biscuits
Equipment
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder aluminum free
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 cup plain Greek yogurt
- 3 large eggs
- 1 cup shredded cheddar cheese
- 3 tablespoons chopped chives
Instructions
- Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, stir together the Greek yogurt and eggs until smooth.
- Add the dry ingredients into the wet ingredients and stir with a wooden spoon or rubber spatula until just combined into a thick, sticky dough with a few flour streaks remaining.
- Fold in the cheese and chives.
- Use a medium cookie or ice-cream scooper to scoop the dough onto the prepared baking sheet into 8 mounds.
- Bake for 13–15 minutes, until the biscuits are golden and set. Let them cool for 5 minutes before serving.
Notes
- My Top Tip: Sift the flour first. It gets rid of lumps and helps you avoid overmixing later.
- Storage: Store leftovers in an airtight container at room temperature. I don't recommend leaving them in the fridge, or they could dry out. They'll stay fresh for 2–3 days.
- Freezing: Place the biscuits in a freezer-safe bag and freeze them for up to 3 months. Thaw in the fridge overnight and reheat before serving.
Nutrition
Serving: 1biscuit | Calories: 215kcal | Carbohydrates: 26g | Protein: 11g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 85mg | Sodium: 647mg | Potassium: 109mg | Fiber: 1g | Sugar: 1g | Vitamin A: 293IU | Vitamin C: 1mg | Calcium: 232mg | Iron: 2mg
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