Meatless Friday: Fluffy Rosemary Cheddar Biscuits

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

Ingredients:

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

Directions

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.