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Roasted Red Pepper Breakfast Biscuits
Whole-wheat and all-purpose flours combine with olive oil and whole-milk Greek yogurt to form a soft dough — no butter, no cutting in fat. Jarred diced roasted red peppers fold in last, adding pockets of color and sweetness throughout. After 50 minutes start to finish, the biscuits come out with a tender crumb and lightly golden top. Split them warm for a breakfast sandwich or freeze the batch and pull them out one at a time through the week. Makes 10.
Equipment
- Oven
- Baking sheet
- Parchment paper
Ingredients
- ¼ cup jarred diced roasted red peppers
- 1 cup whole-wheat flour, plus more for dusting
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon kosher or sea salt
- ¼ cup extra-virgin olive oil
- ⅔ cup plain whole-milk Greek yogurt
Instructions
- 1Heat the oven to 400°F and line a large rimmed baking sheet with parchment paper.
- 2Place the diced roasted red peppers on a clean kitchen towel to drain any excess liquid. Removing surface moisture keeps the dough from becoming soggy.
- 3Whisk the whole-wheat flour, all-purpose flour, baking powder, and salt together in a large mixing bowl. Use a fork to cut in the olive oil until the mixture resembles coarse crumbs.
- 4Stir in the Greek yogurt. Don't worry if some dry flour remains at the bottom of the bowl.
- 5Lightly dust a clean work surface with whole-wheat flour and turn the dough out onto it. Scatter the drained red peppers evenly over the top.
- 6Knead the mixture roughly 25 times until the ingredients just hold together in a crumbly dough. Overworking the dough makes biscuits tough. Pat it gently into a 9-inch square.
- 7Cut out 9 rounds using a 3-inch cutter or the rim of a glass. Gather the remaining dough scraps and press them into a final tenth biscuit.
- 8Place the cut dough onto the prepared baking sheet, leaving about an inch of space between each piece.
- 9Bake for 18 to 20 minutes until the tops turn lightly golden.
- 10To make optional breakfast sandwiches, reduce the oven temperature to 300°F once the biscuits finish baking. Coat a large rimmed baking sheet with 1 1/2 teaspoons of olive oil.
- 11Whisk 12 eggs, 1/4 cup of milk, 1/2 teaspoon of salt, and 1/4 cup of chopped fresh greens together in a mixing bowl.
- 12Pour the egg mixture onto the oiled baking sheet and bake for 15 minutes until just set. Let the eggs cool briefly before slicing them into 10 equal rectangles.
- 13Slice a warm biscuit in half horizontally. Fold one egg rectangle to fit, place it on the bottom half, and cover with the top half.
Nutrition
155kcal
Calories
5g
Protein
7g
Fat
2g
Fiber
115mg
Sodium
2mg
Cholesterol
Notes
- Make ahead: These biscuits and assembled sandwiches freeze beautifully. Wrap tightly in aluminum foil and store in the freezer.
- Reheat: Warm frozen wrapped sandwiches in a toaster oven for 10 to 15 minutes until heated through.
- Serve: Enjoy the biscuits warm on their own with a pat of butter, or pair them with the baked eggs to create hearty breakfast sandwiches.
