Description
Delicious and nutritious breakfast biscuits packed with protein from sausage and cheese, perfect for busy mornings.
Ingredients
Scale
- 1 lb ground sausage (80/20 lean, Italian seasoning)
- 1 cup nonfat Greek yogurt
- 1 cup shredded low-moisture mozzarella
- 1/2 cup shredded sharp cheddar cheese for filling
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1/2 cup shredded sharp cheddar cheese for dough
- 1 egg, beaten
- 2 tbsp melted butter for dough
- 1 tbsp melted butter for brushing tops
- 1/4 tsp salt for filling
- 1/4 tsp black pepper for filling
- Black pepper to taste
Instructions
- Start by browning 1 lb of ground sausage in a skillet over medium-high heat. Break it up as it cooks for about 5-6 minutes until it looks crumbly.
- Drain any extra fat from the sausage, but keep some for flavor.
- Stir in 1 cup of shredded low-moisture mozzarella and 1/2 cup of sharp cheddar until everything is melted together.
- Add 1/4 tsp salt and 1/4 tsp black pepper to the sausage mixture and set it aside to cool for at least 10 minutes.
- In a large bowl, mix together 2 cups of all-purpose flour, 1 1/2 tsp baking powder, 1/2 tsp baking soda, and 1 tsp salt.
- In another bowl, whisk 1 cup of nonfat Greek yogurt with the beaten egg and 2 tbsp melted butter until it is smooth.
- Pour the wet ingredients into the dry ingredients and stir until a shaggy dough forms. Try not to overmix.
- Fold in 1/2 cup of shredded sharp cheddar until just combined. If the dough is too dry, add 1 tbsp of water at a time until it comes together.
- Lightly flour your counter and turn the dough out. Divide it into two equal pieces.
- Flatten one portion of the dough into a rough 1/4-inch rectangle.
- Spread half of the cooled sausage mixture evenly across the dough, leaving a 1/2-inch border on all sides.
- Roll the dough tightly like a log and slice it into 6 equal pieces.
- Repeat with the second portion of dough and remaining filling to create a total of 12 biscuits.
- Place each biscuit seam-side up on a parchment-lined baking sheet and brush the tops lightly with melted butter.
- Bake at 400°F for 18-20 minutes until the tops are golden brown. The biscuits should feel firm on top but still have a little give when pressed gently.
- Let them cool for 2-3 minutes before enjoying.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to a month.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 250
- Sugar: 1g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 40mg