Soft and buttery inside, crisp cheesy outside, these savory spinach and cheese biscuits make the perfect breakfast topped with a fried egg, or just dripping with butter!
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Oh I’m so thankful for these yummy little biscuits!
We are just coming off of Spring Break week, and while I usually save this staple breakfast recipe for the weekends to enjoy on a slow Saturday morning, I ended up serving this twice during spring break week breakfast because they are so easy to prep, and they make such a special breakfast.
It was so nice to take a week off the computer (though I missed talking to all of you!), social media, and the routine and spend some time with my girls. We spent the week mostly doing a lot of coloring (darn freezing Michigan weather!), and got to hit the library as well as the children’s museum. Overall we had a great week to rest and take a little break from school for the girls, and a breather from the blog for myself!
I absolutely adore these soft, fluffy biscuits dipped in a yolky egg. I like to make a few of them small for the little hands in my house, and a few of them larger so my husband and I can make a little breakfast sandwich. Sausage patties or a slice of bacon stack on top of a fried egg so perfectly!
Most of the time I just leave the baby spinach as is to give a quick pan cook and into the batter, but if you have little ones that might shy away from anything green, I might recommend giving the spinach a good chop before cooking. It will make the spinach look smaller and it will be more dispersed and hard to see.
Honestly, either way you don’t really taste the spinach – it just gives an extra veggie punch to breakfast. The biscuits are buttery and cheesy in flavor and the mild garlic and onion just make it taste so special!
I hope you all are enjoying your start to spring! I am so happy to be back – feeling refreshed and ready to inspire my sweet readers!
- 2 TB butter or other friendly fat to cook in
- ½ shallot, diced (1/4 - ½ small onion would be fine too)
- 1 large clove of garlic, minced
- 1 heaping handful of fresh baby spinach
- ⅓ cup softened butter
- 1 tbsp raw honey
- 1 egg
- 1 cup tapioca flour
- ¼ cup sorghum flour
- ¼ cup white rice flour
- ¼ cup whole milk or coconut milk (I think whole sour cream or buttermilk would work here too)
- 1¼ tsp aluminum free baking powder
- ¼ tsp baking soda
- 1 cup freshly grated cheese
- Preheat the oven to 400 degrees.
- Melt 2 tablespoons of butter in a skillet, add the shallot, garlic, and spinach with a pinch of sea salt and cook over medium heat for 2-3 minutes until the spinach wilts and the garlic and shallot are fragrant. Set this aside to add to the batter later.
- In a small mixing bowl, beat the ⅓ cup butter and honey until smooth.
- Add the egg and beat until fluffy.
- Add the flours, milk, baking powder, and baking soda and blend until well combined.
- Use a wooden spoon to fold in the cooked spinach mixture and grated cheese.
- Pinch off 6 large or 9-10 small biscuits, rolling each biscuit into a ball with your hands, and then flatting into a disk onto a Silpat or parchment paper lined baking sheet. The batter is tacky/wet but you can form little balls and flatten. You can alternatively just do an uneven "drop" biscuit using the spoon and dropping them onto the baking sheet.
- Bake the biscuits at 400 degrees for 12-13 minutes. Cool 5 or so minutes before handling.
For more real food breakfast ideas you can follow my Breakfast Ideas board on Pintrest!
More real food ideas you might like:
Sausage & Spinach Egg Muffins