clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Spinach and Blue Cheese Biscuits

  • Author: Joy the Baker
  • Prep Time: 15
  • Cook Time: 18
  • Total Time: 33 minutes
  • Yield: 10 1x



For the spinach mixture

  • 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!)

For the biscuits

  • 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


  1. 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.
  2. 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.
  3. 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.
  4. In a small bowl combine egg and buttermilk and beat lightly with a fork.
  5. Create a well in the center of the flour mixture and add the egg mixture all at once. Stir into a shaggy mixture.
  6. Add the cooled spinach mixture and blue cheese. Stir to combine being sure not to over mix the biscuit dough.
  7. 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.
  8. 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.