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5 from 4 votes

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
Course: Bread
Cuisine: American
Keyword: gluten-free biscuit recipe, gluten-free cheese biscuits, spinach and cheese biscuits
Servings: 6 servings
Author: Renee Kohley - www.raisinggenerationnourished.com

Ingredients

  • 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

Instructions

  • 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.