Ingredients
Base Biscuit
- 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
Mediterranean Chicken Sausage Mix-Ins
- 2 cups cooked Italian chicken sausage, casings removed
- ½ cup sun-dried tomatoes, chopped
- 1 ½ cups feta cheese (divided)
- 1 ½ cups spinach, chopped
- 2 teaspoons dried basil
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) and line a baking tray with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Wet Ingredients: In a medium mixing bowl, whisk together the Greek yogurt and eggs until smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, mix together the all-purpose flour, ground flaxseed, garlic powder, red pepper flakes, baking powder, and salt thoroughly.
- Form Dough: Gradually add the dry ingredients into the wet ingredients, stirring until a thick dough forms; this dough will be dense and not runny.
- Add Mix-Ins: Incorporate the cooked chicken sausage, sun-dried tomatoes, spinach, dried basil, and 1 cup of the feta cheese into the dough. Use your hands if needed to fully combine all ingredients evenly.
- Shape Biscuits: Lightly flour your hands and divide the dough into 12 round biscuits, each about 1 inch thick, using roughly ⅓ cup of dough per biscuit. Arrange them spaced out on the prepared baking tray. Use a second tray if needed for proper spacing.
- Add Topping: Sprinkle the remaining ½ cup of feta cheese evenly over the tops of the biscuits for added flavor and a slight crisp.
- Bake: Place the tray in the preheated oven and bake at 400°F for 5 minutes. Then reduce the oven temperature to 350°F and continue baking for an additional 20 minutes without opening the oven door.
- Cool and Serve: Once the biscuit bottoms are golden and the tops are lightly browned, remove the tray from the oven. Allow the biscuits to cool slightly before serving to let them set and enhance flavors.
Notes
- These biscuits are dense and hearty, not flaky, due to the low fat content from using Greek yogurt.
- You can substitute the ground flaxseed with ¼ cup additional all-purpose flour, but this may change the protein content.
- Ensure that the Italian chicken sausage is fully cooked before adding it to the biscuit dough for food safety.
- For easiest formation, lightly flour your hands to prevent sticking when shaping biscuits.
- Store leftover biscuits in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
