A savoury drop biscuit perfect for soups and chilis. Make them with fresh or frozen spinach. To make these using just all-purpose flour, you may need to add 1 to 2 tbsp extra flour.
Prep Time10 minutesmins
Cook Time12 minutesmins
Total Time22 minutesmins
Course: breads
Cuisine: American
Keyword: biscuits, cheese, cheese biscuit, drop biscuit, spinach, spinach biscuit
2cupsfresh spinach2-3 Tbsp cooked chopped spinach or 2-3 frozen pucks
1 1/4cupbuttermilk or sour milk1 Tbsp lemon juice with milk to make 1 1/4 cup
Instructions
Fresh Spinach
Wash fresh picked spinach several times to remove all grit.
Remove spinach from water, shake off excess and place in saucepan over medium heat. There should be enough water on the spinach for wilting purposes, if not add one tablespoon of water to the pot to prevent scorching.
Cover and let cook until spinach has wilted. About 2 minutes.
Drain spinach and squeeze to remove as much water as possible.
Chop into small pieces and set aside.
Frozen spinach
Thaw 2-3 frozen spinach pucks. For quick thaw, place in bowl with 1 tablespoon of water, heat for 30 seconds at a time in a microwave. Drain well in a small sieve squeezing out as much water as possible and chop to desired size.
Biscuit Prep
Preheat oven to 450°F/232°C.
Stir together flours, baking powder, baking soda, salt and cayenne pepper.
Cut in butter using a pastry blender until mixture resembles coarse crumbs. Or use your thumb and forefinger to rub butter into flour, leaving course crumbs the size of peas.
Stir in grated cheese.
Add well drained spinach to the flour and cheese mixture.
Make a well in the flour mixture.
Add milk.
Using a fork, stir just until moistened. Over mixing will cause tough biscuits.
Using a tablespoon, drop dough into 8 roughly equal pieces onto lighlty greased baking sheet.
Optional: sprinkle more cheese on top of each biscuit.
Bake 10 to 12 minutes or until golden.
Notes
Best eaten fresh, right out of the oven.Make smaller biscuits if you like - just keep the size of each biscuit relatively equal for even baking.