...celebrating flavorful food
1. a kind of bread in small, soft cakes, raised with baking powder or soda, or sometimes with yeast.
by Susan Andrews
(My inspiration: Joy the Baker)
2 tbsp olive oil
1/3 cup green onion or chives, chopped
2 garlic cloves, minced
1 bunch fresh spinach, washed and stems removed
salt & pepper to taste
pinch of nutmeg
2/3 cup crumbled feta cheese
Wash your spinach and remove the stems. Roughly chop. Warm a medium size skillet over med heat. Add olive oil, chives & garlic. Saute for a couple of minutes.
Add prepared spinach a little at a time and cook down. This only takes a few minutes. Turn the heat up a little to cook the moisture out. Add salt and pepper to taste & nutmeg. Remove from heat.
Now stir in feta. Set aside.
Preheat oven to 400 degrees.
Spray baking sheet/s with non stick spray
3 cups all purpose flour
2 tbsp sugar
1 tbsp baking powder
1/2 tsp baking soda
2 tsp salt
1 cup cold butter
3/4 cup buttermilk
1 lightly beaten egg for egg wash
To a large mixing bowl add flour, sugar, baking powder, baking soda & salt. Cut your cold butter into chunks and add it to the flour mixture.
Cut in butter with a pastry cutter or 2 knives until mixture is crumbly.
In another bowl combine egg and buttermilk.
Make a well in the flour mixture and add the egg/buttermilk. Stir until just combined. Mixture will be sauggy.
Add cooled spinach mixture and stir to combine. Do not overmix! My dough was on the wet side but the end result was great!
Turn dough onto floured surface and pat into 3/3 inch thick circle. Mine was a little thicker.
Using a round or square biscuit cutter, cut biscuits until dough is gone. The size is totally up to you!
Place on your baking sheet 1 inch apart.
Brush tops with your egg wash and sprinkle with black pepper. I forgot the pepper! Boo! I love pepper!
Bake in preheated oven for 15-20 minutes or until tops are golden brown.
Anything baked is best the first day, but these biscuits were good for several days. They don’t need a thing added to them.
Just eat them as they are for a tasty, savory & tangy treat or pair them with soup or a nice juicy steak! Just thinking about them makes me want to make them again! I may have to run to the market for spinach!
I stored mine uncovered on a baking sheet for a couple of days. Then I moved them to a bread keeper like this one available from Amazon here.