Protein-Packed Red Lentil and Spinach Savory Biscuits

A Market Morning in Tel Aviv

I'll never forget the morning I stumbled upon a small bakery tucked between the spice vendors at Carmel Market in Tel Aviv. The owner, a warm-hearted grandmother named Miriam, was pulling golden savory biscuits from her ancient oven, and the aroma stopped me in my tracks. She insisted I try one – still warm, flaky on the outside, impossibly tender inside, with flecks of green herbs peeking through. "Protein," she whispered conspiratorially in Hebrew, tapping the biscuit. "Good for the body, good for the soul."

That chance encounter changed how I think about biscuits entirely. Growing up, biscuits were always a breakfast treat – buttery, simple, maybe with jam. But Miriam showed me they could be so much more: a vehicle for vegetables, legumes, and bold Mediterranean flavors. When I returned home, I became obsessed with recreating that experience, but making it completely plant-based and accessible for everyday cooking. After countless batches (my kitchen smelled like an Italian grandmother's house for weeks), I landed on this version using red lentils as the secret protein powerhouse.

Why You'll Love This Recipe

These aren't your typical fluffy American biscuits, and that's exactly the point. Each biscuit contains a whopping 15 grams of plant-based protein, thanks to the red lentils that practically disappear into the dough, adding moisture and nutrition without any beany flavor. The combination of spinach and sundried tomatoes creates these beautiful color contrasts – jade green and deep ruby red against the golden dough. They're substantial enough to be a meal on their own, yet light enough that you'll reach for seconds.

What I love most is how versatile these are. I've served them at brunch alongside scrambled tofu, packed them for hiking trips, and even used them as burger buns. The nutritional yeast (or vegan cheddar if you're feeling fancy) adds that savory, almost cheesy depth that makes them incredibly satisfying. And unlike traditional biscuits that need to be eaten immediately, these actually improve slightly after a day, developing more complex flavors as everything melds together.

Pro Tips for Perfect Biscuits Every Time

The key to tender biscuits is not overmixing the dough. Once you combine all your ingredients, stir just until everything comes together in a sticky mass. It should look rough and shaggy – this is exactly what you want. Overworking develops gluten, which makes biscuits tough instead of tender. I use a wooden spoon and fold the mixture maybe 10-12 times maximum.

Here's something crucial: let those cooked lentils steam out completely before adding them to your dough. If they're too wet, your biscuits will be dense and gummy instead of fluffy. I spread mine on a plate for those 10 minutes, which speeds up cooling and lets excess moisture evaporate. Also, make sure your sundried tomatoes aren't the oil-packed kind – they need to be the dry variety, which you can quickly rehydrate in warm water if they're too leathery. Squeeze them really well before chopping.

Variations to Make Them Your Own

The beauty of this recipe is how adaptable it is. If you can't find self-rising flour, make your own by combining 2 cups all-purpose flour with 3 teaspoons baking powder and 3/4 teaspoon salt. For the dairy-free yogurt, I prefer unsweetened soy or coconut yogurt, but any plant-based yogurt works – just avoid anything too watery.

Want to mix up the flavors? Swap the spinach for kale or chard (just chop them very finely), or try roasted red peppers instead of sundried tomatoes. I've made a Greek version with olives and oregano, and a Mexican-inspired batch with cilantro and jalapeños. If you're not a fan of sunflower seeds, pumpkin seeds or chopped walnuts work beautifully. For a nut-free version, just increase the lentils to 1 1/4 cups and skip the seeds entirely.

If you prefer a spicier kick, add 1/2 teaspoon red pepper flakes or a minced fresh chili to the dough. For a more traditional savory flavor, increase the nutritional yeast to 1/2 cup and add 1 tablespoon of dried rosemary.

Storage and Make-Ahead Magic

These biscuits are actually fantastic make-ahead food. Once completely cooled, store them in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To reheat, I wrap them in foil and warm in a 350°F (175°C) oven for about 10 minutes – they come out almost as good as fresh. You can also freeze them for up to 3 months. Freeze individually on a baking sheet first, then transfer to a freezer bag. Thaw at room temperature or reheat directly from frozen, adding a few extra minutes to the warming time.

Here's my favorite trick: make the lentil mixture up to 2 days ahead and store it in the fridge. When you're ready to bake, just bring it to room temperature and mix with the remaining ingredients. The dough itself doesn't freeze well unbaked, but you can prep everything except the actual mixing, making fresh biscuits possible even on your busiest mornings. Serve them warm with vegan butter, use them to soak up soup, or split them for the most incredible breakfast sandwich you've ever had.