Start your morning off with a burst of flavor and nutrition by whipping up these Savory Spinach and Cheese Breakfast Biscuits! Perfectly flaky and irresistibly cheesy, these delightful biscuits are not only quick to make but also a fantastic way to sneak some greens into your breakfast routine. Whether you're hosting a brunch or simply treating yourself to a delicious start to the day, these biscuits are sure to impress. Get ready to elevate your breakfast game—your taste buds will thank you!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 biscuits
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup cold butter, cubed
- 1 cup fresh spinach, chopped
- 1 cup shredded cheese (cheddar or your choice)
- 3/4 cup milk
Instructions
- Preheat the oven to 425°F (218°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, combine the all-purpose flour, baking powder, and salt. Whisk together until well blended.
- Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs with pea-sized butter pieces.
- Finely chop the fresh spinach leaves and shred the cheese if not pre-shredded. Gently fold the spinach and cheese into the flour-butter mixture.
- Create a well in the center of the mixture and slowly pour in the cold milk. Stir with a fork or wooden spoon until the dough just comes together, being careful not to overmix.
- Turn the dough out onto a lightly floured surface and gently knead 2-3 times to bring the dough together. Pat or roll the dough to approximately 3/4 inch thickness.
- Using a
- 5-inch round biscuit cutter, cut out biscuits and place them on the prepared baking sheet. Ensure biscuits are placed close together but not touching.
- Optional: Brush the tops of the biscuits with a little extra milk for a golden finish.
- Bake in the preheated oven for 15-20 minutes, or until the biscuits are golden brown on top and cooked through.
- Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Serve warm and enjoy your savory spinach and cheese breakfast biscuits. They can be stored in an airtight container at room temperature for up to 2 days.
Tips
- Chill Your Butter: For the flakiest biscuits, ensure your butter is cold. You can even pop it in the freezer for a few minutes before cubing it.
- Don’t Overmix: When combining the milk with the dry ingredients, mix just until the dough comes together. Overmixing can lead to tough biscuits.
- Fresh Spinach: Use fresh spinach for the best flavor and texture. If you have leftover cooked spinach, make sure to squeeze out excess moisture before adding it to the mixture.
- Cheese Variations: Feel free to experiment with different types of cheese! Feta, mozzarella, or pepper jack can add a unique twist to your biscuits.
- Perfectly Sized Biscuits: Use a sharp biscuit cutter to ensure clean edges. This helps the biscuits rise nicely in the oven.
- Golden Finish: For a beautiful golden color, brush the tops of the biscuits with a little extra milk before baking.
- Storage: These biscuits are best enjoyed fresh, but if you have leftovers, store them in an airtight container at room temperature for up to 2 days. Reheat them in the oven for a few minutes to regain their crispiness.
Nutrition Facts
Calories: 150kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
