1- Preheat the oven to 400°F (approximately 204°C) and line a baking tray with parchment paper. Proper oven temperature is crucial for achieving the right rise and texture.

2- In a medium bowl, whisk together the Greek yogurt and eggs until well combined. This creates your wet base, providing moisture and binding agents for the biscuits.

3- In a separate large bowl, combine the flour, ground flaxseed, garlic powder, red pepper flakes, baking powder, and salt. Mixing these dry ingredients separately ensures even distribution of leavening agents and seasonings.

4- Gradually add the dry ingredients to the wet mixture while stirring continuously to prevent lumps. Take your time with this step to achieve a smooth, consistent dough.

5- Fold in the spinach, chives, 1 cup of shredded cheese, and ham until evenly distributed throughout the dough. Be gentle to avoid overworking the mixture, which can result in tough biscuits.

6- Lightly flour your hands and shape the dough into 12 evenly sized round biscuits, approximately 1 inch thick. Consistency in size ensures even baking, so all biscuits finish at the same time.

7- Place the biscuits on the prepared baking tray and sprinkle the remaining cheese on top. This extra cheese creates a delicious, golden crust.

8- Bake at 400°F for 5 minutes, then reduce the oven temperature to 350°F (approximately 177°C). This initial high heat helps the biscuits rise quickly before settling into a steady baking temperature.

9- Bake for an additional 20 minutes without opening the oven. Keeping the door closed maintains consistent temperature, which is vital for proper rising.

10- The biscuits are ready when the bottoms are golden brown and the tops start to brown. For extra crispiness, you can broil for 1-2 minutes at the end, watching carefully to prevent burning.