# Required ingredients:
→ Wet Ingredients
01 - 1¾ cups plain 2% Greek yogurt
02 - 4 large eggs, room temperature
→ Dry Ingredients
03 - 2½ cups all-purpose flour
04 - ¼ cup ground flaxseed
05 - 1 tablespoon baking powder
06 - 2 teaspoons salt
07 - 1 teaspoon garlic powder
08 - ½ teaspoon red pepper flakes, optional
→ Ham & Cheese Variation
09 - 1½ cups cheddar cheese, grated
10 - 2 cups diced ham
11 - 1½ cups spinach, wilted and squeezed dry
12 - ½ cup fresh chives, chopped
13 - ½ cup cheddar cheese for topping, reserved
→ Mediterranean Sausage Variation
14 - 1½ cups crumbled cooked turkey or chicken sausage
15 - 1 cup feta cheese, crumbled
16 - 1½ cups spinach, wilted and squeezed dry
17 - ½ cup sun-dried tomatoes, chopped
18 - ½ cup fresh chives or green onions, chopped
19 - ⅓ cup feta cheese for topping, reserved
# How to make it:
01 - Preheat oven to 375°F. Line a baking sheet with parchment paper or lightly grease a standard muffin tin.
02 - In a large mixing bowl, whisk Greek yogurt and room temperature eggs together until the mixture reaches a smooth, uniform consistency.
03 - Add flour, ground flaxseed, baking powder, salt, garlic powder, and red pepper flakes to the wet ingredients. Stir until just combined, leaving some small lumps in the batter to ensure tender biscuits.
04 - Using a spatula, gently fold your selected variation—either ham, cheese, and spinach or Mediterranean sausage, feta, and sun-dried tomatoes—into the dough using cutting motions to maintain a light texture.
05 - Using a ⅓ cup measuring cup or ice cream scoop, divide dough onto the prepared baking sheet with 2 inches spacing between portions, or fill muffin tin wells nearly to the top.
06 - Sprinkle reserved cheddar or feta cheese evenly over the top of each biscuit portion.
07 - Bake for 25 minutes until golden brown and firm when lightly pressed with a finger.
08 - Cool biscuits for 10 minutes on the baking sheet before serving or transferring to storage containers.
