Monica Portogallo shares an easy, higher-protein drop biscuit recipe that can turn soup or salad into a complete meal.
Whether it’s for meatless Friday or a kid who is on an I-only-eat-starches diet, sometimes it helps to have a higher-protein biscuit recipe up your sleeve. The following recipe offers about 6g of protein per biscuit, and only requires a tad more effort than making biscuits from a mix.
Fluffy Rosemary Cheddar Biscuits
Makes about 12 biscuits
1 cup whole wheat flour
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon baking powder
1 cup shredded cheddar cheese
1 tbsp fresh rosemary (or more to taste)
1 cup plain Greek yogurt
4 tablespoons water (or milk), more as needed
Mix together flours, salt, baking soda, and baking powder in a medium mixing bowl. Stir in rosemary and cheese. Add yogurt and mix with a fork until the mixture resembles large crumbs. Stir in water, adding more if needed until it forms a soft dough.
Preheat oven to 400℉. Line a baking sheet with parchment paper or a non-stick mat or grease a muffin tin. Drop by heaping spoonfuls onto the prepared baking sheet or into 12 muffin cups. Bake for 15 minutes, until the tops begin to turn golden brown.
Copyright 2022 Monica Portogallo
Images: copyright 2022 Monica Portogallo, all rights reserved.
About the Author
Monica Portogallo is a wife, mother, and registered dietitian nutritionist who does her best not to miss the lessons God sends to her through the joys and struggles of daily life. She lives in California.