Gluten Free Savory Spinach and Cheese Breakfast Biscuits
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!
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Servings: 6 servings
- 2 TB butter or other friendly fat to cook in
- 1/2 shallot diced (1/4 - 1/2 small onion would be fine too)
- 1 large clove of garlic minced
- 1 heaping handful of fresh baby spinach
- 1/3 cup softened butter
- 1 tbsp raw honey
- 1 egg
- 1 cup tapioca flour
- 1/4 cup sorghum flour
- 1/4 cup white rice flour
- 1/4 cup whole milk or coconut milk I think whole sour cream or buttermilk would work here too
- 1 1/4 tsp aluminum free baking powder
- 1/4 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 1/3 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.