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!
Servings: 6 servings
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 1/3 cups Namaste Gluten Free Flour Blend or AP Flour if you tolerate gluten
- 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.