Ingredients
Equipment
Method
Instructions
- Prep Your Oven and Pan: First things first, get your oven preheating to 375°F (190°C). This is crucial for getting a good rise on the biscuits. You can either line a large baking sheet with parchment paper for classic drop biscuits or generously grease a standard 12-cup muffin tin for more uniform, muffin-top style biscuits.
- Mix the Wet Base: In a large mixing bowl, combine the Greek yogurt and room-temperature eggs. Whisk them together vigorously until the mixture is completely smooth and free of lumps. This airy, creamy base is the foundation for a tender crumb.
- Combine the Dry Ingredients: Add the all-purpose flour, ground flaxseed, baking powder, salt, garlic powder, and optional red pepper flakes directly into the wet ingredients. Use a spatula to stir until everything is *just* combined. A few streaks of flour are okay—be careful not to overmix at this stage, or your biscuits will be tough.
- Fold in Your Fillings: Now for the fun part. Gently fold in your chosen mix-ins—either the ham, cheddar, spinach, and chives, or the Mediterranean sausage, feta, and sun-dried tomatoes. Mix until they are evenly distributed throughout the dough.
- Scoop the Dough: Using a ⅓-cup measuring cup or a large ice cream scoop, portion out the dough. If using a baking sheet, drop the mounds about 2 inches apart. If using a muffin tin, fill each well to the top; the dough will be thick.
- Top and Bake: Sprinkle the reserved ½ cup of cheddar or feta over the tops of the biscuits. This creates a delicious, cheesy crust. Bake for 25-30 minutes, or until they are beautifully golden brown and a toothpick inserted into the center comes out clean.
- Cool Down: Let the biscuits cool in the pan or on the baking sheet for at least 10 minutes before moving them to a wire rack. This helps them set up and keeps them from falling apart. They are fantastic warm, but they’re also designed to be amazing later!
Notes
Tips: Do not overmix the dough to ensure a fluffy crumb. If using spinach, squeeze it completely dry to avoid soggy biscuits. Test your baking powder for freshness to ensure a good rise. Storage: Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat in the microwave, toaster oven, or air fryer. Variations: Substitute up to half the all-purpose flour with whole wheat flour, or use a 1-to-1 gluten-free blend. Sour cream or blended cottage cheese can replace Greek yogurt. Feel free to swap cheeses or make it vegetarian by omitting meat and adding sautéed vegetables.