I have an idea! Spoiler alert: it’s about biscuits.
Actually, I’ll just keep this short and sweet. Let’s make biscuits! Extra savory, baked with greens and stinky cheese, served with generous amounts of soft butter.
Our biscuit game just got tangy and spicy, aaand spinach is definitely a vegetable so these biscuits are dang-near healthy.
Helllllo, ’bout to be biscuits!
We’ve done this about a zillion times before, my favorite time being those dang Caramelized Mushroom and Onion Biscuits. We’re at it again.
Flour with lots of butter for flavor and flakiness. Salt and sugar for flavor and balance.
These biscuits are packed with savory flavor: sautéed spinach, green onions, and garlic.
Cold butter is worked into the flour mixture. Bits of butter. Some big, some small.
The egg is beaten with cold buttermilk for tangy flavor and tender texture. ‘Bout it ’bout it.
Shaggy dough. A little sticky and that’s just right!
Scallions, garlic and spinach are quick sautéed and cooled.
First with the spinach to combine lightly. A few sweeps of the wooden spoon should incorporate it just so.
Next with the blue cheese (or feta is super nice, too). A few more sweeps with the wooden spoon. I’m careful not to over-mix.
No need to knead or roll.
I just pat the dough out on a well-floured surface.
Round biscuits or make ’em square.
If the dough has warmed too much… say, it’s almost summer in New Orleans or something… just shuffle the biscuits into the refrigerator before baking them. It’s best to have the butter chilled before the biscuits hit the oven.
These are not subtle biscuits. Not coy. Not apologetic. They’re light and tender but packed with zing from the blue cheese, onions, and spinach.
These would be a fantastic savory breakfast bite with black coffee, and would also be great as a dinner roll with roasted chicken. In other words, eat em when you want em. These are those biscuits.
- 2 tablespoons olive oil
- 6 ounces frozen chopped spinach, thawed and pressed
- 1/3 cup chopped scallions
- 1 clove garlic, minced
- salt and pepper to taste
- pinch of freshly ground nutmeg
- 1/3 cup crumbled blue cheese (or feta would be a lovely substitute!)
- 3 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 cup cold unsalted butter, but into small cubes
- 1 large egg, lightly beaten
- 3/4 cup cold buttermilk
- 1 large egg, beaten for egg wash
- To make the spinach mixture, in a small skillet over medium heat, warm the olive oil. Add the scallions and garlic and cook until translucent and just barely browned, about 3 to 4 minutes. Add the well-drained chopped spinach and stir to combine. Add salt and pepper to taste as well as a pinch of nutmeg. Remove from heat and set aside to cool.
- Place a rack in the upper third of the oven and preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
- In a mixing bowl, sift together flour, sugar, baking powder, baking soda, and salt. Cut in butter (using your fingers or a pastry cutter) until mixture resembles a coarse meal. Work the butter into the dry ingredients until some of the butter flakes are the size of peas and some are the size of oat flakes.
- In a small bowl combine egg and buttermilk and beat lightly with a fork.
- Create a well in the center of the flour mixture and add the egg mixture all at once. Stir into a shaggy mixture.
- Add the cooled spinach mixture and blue cheese. Stir to combine being sure not to over mix the biscuit dough.
- Turn dough out onto a lightly floured board and pat into a 3/4-inch thick circle. Use a 2 1/2-inch round biscuit cutter to cut biscuits. Press any dough scraps together to make a few more biscuits out of the remaining dough.
- Place 1-inch apart on the prepared baking sheet and brush lightly with egg wash. Sprinkle with fresh cracked black pepper if you'd like. Bake for 15-18 minutes or until golden brown on top. Serve warm. Biscuits are best the day they’re made, and though they can be frozen and lightly reheated in the oven if you need a future treat.