Spinach and Blue Cheese Biscuits

Recipe Introduction

Quick Hook

Ever stare into your fridge and wonder, "what am i gonna do with this spinach and blue cheese?" spinach and blue cheese biscuits are your answer, darlin'.

These savory biscuits are packed with a flavor punch! you know? that salty tangy-earthy thing? oh my gosh!.

Brief Overview

These american biscuits , inspired by joy the baker (the joy wilson herself), offer a comforting yet elevated experience. they're not your grandma's biscuits (unless your grandma is really cool).

The easy biscuit recipe is ready in under 40 minutes. the easy baking method yields 10 delicious biscuits.

Main Benefits

Spinach adds a boost of vitamins, makin' 'em almost healthy. these tender biscuits are perfect for brunch or as a side.

What makes these biscuits special? it's the unexpected combo that just works , you know? and you can use any type of blue cheese available - gorgonzola biscuits and stilton cheese biscuits would be fantastic!

Savory Spinach and Blue Cheese Goodness

These are not your ordinary biscuits. these savory biscuits are a little bit fancy, a little bit comforting, and a whole lotta delicious.

I discovered this recipe by joy the baker years ago. they've been a staple ever since. honestly, if you're lookin' for an elevated comfort food , you are in the right place!.

From Freezer to Fabulous: Spinach Prep

This is where the magic starts. alright, let's get this sorted. grab that frozen spinach, thaw it and press it.

Seriously, press it hard. you want to get rid of all that excess water. soggy biscuits? nobody wants that, luv .

Just saute the scallions and garlic in olive oil , just a little bit to soften them. you want to bring out the flavour .

You need to add in the drained spinach, nutmeg and seasoning.

The Biscuit Base: Keep it Cold, Mate!

The secret to flaky biscuits ? cold ingredients. cold butter, cold buttermilk, cold everything! cut the butter into the dry ingredients (flour, sugar, baking powder, baking soda, and salt).

You can do it with a pastry cutter or your fingers. the point is to work it in a shaggy mixture will form.

This is easy as to be honest, nothing fancy here.

Assembling and Baking the Biscuit

Now add in the wet ingredients: egg and buttermilk. then the spinach and blue cheese. don't overmix! turn the dough out onto a lightly floured board.

Pat it into a circle and cut out those biscuits. place them on a baking sheet, brush with egg wash, and bake until golden brown.

Serve those biscuits to your family or friends and they will be in love.

Alright, let's get this sorted. we're diving into the heart of spinach and blue cheese biscuits. yes, inspired by joy the baker's recipe, which are about to become your new favorite thing.

Forget those boring biscuits, mate! these are gonna knock your socks off.

Ingredients & Equipment: The Lowdown

Main Ingredients: Let's Get Precise!

• Olive Oil: 2 tablespoons (30 ml) . Go for a good quality one. Not that bottom shelf stuff.

• Frozen Chopped Spinach: 6 ounces (170g) . Thawed and squeezed dry . Honestly, this is crucial. Nobody wants soggy biscuits.

• Scallions: 1/3 cup (40g) , chopped. Spring onions work great too!

• Garlic: 1 clove , minced. Don't skimp!

• Blue Cheese: 1/3 cup (40g) , crumbled. Gorgonzola or Stilton are bomb here.

• All-Purpose Flour: 3 cups (360g) . All-purpose, not bread flour.

• Granulated Sugar: 2 tablespoons (25g) . Just a touch for balance.

• Baking Powder: 2 1/2 teaspoons . This is your rise agent!

• Baking Soda: 1/2 teaspoon . Gotta have it for that tender crumb.

• Salt: 3/4 teaspoon . Enhances all the flavors.

• Unsalted Butter: 3/4 cup (170g) , cold and cubed. This is key! Cold cold cold!

• Large Egg: 1 , lightly beaten.

• Buttermilk: 3/4 cup (180ml) , cold.

• Egg for Egg Wash: 1 large egg , beaten.

For quality, look for frozen spinach that isn’t freezer burned. The blue cheese should smell pungent but not ammonia like. Fresh buttermilk will be thick and creamy.

Seasoning Notes: Spice It Up!

Nutmeg is a must. a pinch of freshly ground nutmeg adds warmth. salt and pepper, to taste is a must.

Black pepper is great after brushing with egg wash! trust me. i used salt and pepper to elevate the flavours, and nutmeg to add depth, it just adds that something something .

Essential spice combinations? Keep it simple. Garlic, nutmeg, pepper and salt. Simple!

Flavor enhancers? Try a little garlic powder. A tiny pinch, like 1/8 teaspoon .

Quick substitution? Feta can sub for the blue cheese. Don't have buttermilk? Add a tablespoon of lemon juice or vinegar to regular milk.

Equipment Needed: Keep it Simple!

• Large Mixing Bowl . Stainless steel is awesome.
• Small Skillet . For the spinach mix.
• Pastry Cutter . Or your fingers!
• Baking Sheet .
• Parchment Paper . Don't skip it.
• Biscuit Cutter . A 2 1/2 inch (6 cm) round one is perfect. Or a knife!

Alternatives? Use a fork to cut in the butter if you don't have a pastry cutter. Cookie sheet will work in place of a baking sheet.

Alright, let's get this sorted.

Cooking Method: Savory Spinach and Blue Cheese Biscuits

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon Spinach and Blue Cheese Biscuits 5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews Author: Joy the

Baker Prep Time: 15 Cook Time: 18 Total Time: 33 minutes Yield: 10 1x Pin Recipe Print Recipe Ingredients Copy to clipboard Copy to clipboard Scale 1x2x3x

Honestly, who doesn't love a good biscuit? especially when it's a savory biscuit loaded with flavor. we're talking about spinach and blue cheese biscuits , a recipe inspired by joy the baker.

These aren’t your grandma’s plain biscuits. these biscuits are going to be amazing.

I remember the first time i tried to make biscuits. it was a disaster! they were flat and hard as rocks.

Luckily, i've learned a few tricks since then. these savory biscuits are surprisingly easy, and they're perfect for a brunch recipes , as a side dish recipes , or honestly, just because.

Prep Steps for these Easy Drop Biscuits

These homemade biscuits are fairly straightforward to make. First, the mise en place is key.

• Essential mise en place : Thaw and thoroughly drain that frozen spinach. I mean really squeeze it dry. No one wants soggy biscuits. Chop your scallions and mince the garlic. Cube that butter and chill it! Did you chill it?
• Time saving organization tips : Get all your ingredients measured out before you start. Trust me, it makes life so much easier. I keep my flour, baking powder , baking soda , and salt in a big container, it helps with baking time.
• Safety reminders : Don't burn yourself. That's always a good rule. Also, wash your hands! It's only hygiene.

step-by-step Process to Make These Savory Biscuits

These easy biscuit recipes use some really unique ingredients to make them outstanding!

1. Sauté the scallions and garlic in 2 tablespoons of olive oil until softened. This usually takes about 3- 4 minutes . Add the spinach, salt, pepper, and a pinch of nutmeg. Cook until heated through, then remove from heat and cool slightly.
2. Preheat your oven to 400° F ( 200° C) . Line a baking sheet with parchment paper. This stops the cheese biscuits from sticking.
3. In a large bowl, whisk together 3 cups of all-purpose flour, 2 tablespoons of granulated sugar, 2 1/2 teaspoons of baking powder , 1/2 teaspoon of baking soda , and 3/4 teaspoon of salt.
4. Cut in 3/4 cup of cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Remember, cold is key for flaky biscuits!
5. In a separate bowl, whisk together 1 large egg and 3/4 cup of cold buttermilk.
6. Make a well in the center of the dry ingredients and pour in the egg mixture. Stir lightly until just combined. You want a shaggy dough, not a smooth one.
7. Gently fold in the cooled spinach mixture and 1/3 cup of crumbled blue cheese. Don't overmix!
8. Turn the dough out onto a lightly floured surface and pat it into a 3/4 inch thick circle. Cut out biscuits using a 2 1/2 inch round cutter. Place them on the baking sheet.
9. Brush the biscuits with egg wash (that's 1 large egg , beaten) and sprinkle with black pepper, if you like.
10. Bake for 15- 18 minutes , or until golden brown.

Pro Tips To Perfect These Homemade Biscuits

• Expert technique : For extra flaky biscuits, try grating the frozen butter into the flour mixture.
• Common mistake : Overmixing the dough! It's the cardinal sin of biscuit making. You should just be adding some cheese biscuits to your dish, so don't get too ahead of yourself.
• make-ahead option : You can prepare the biscuit dough ahead of time and keep it in the fridge for up to 24 hours. This also lets the butter get colder, improving the tender biscuits quality even more.

Honestly, these blue cheese biscuits are so good, you'll want to make them every weekend. enjoy the comfort food that is these easy baking treats! you'll be baking with spinach, blue cheese, and buttermilk like a pro in no time.

Inspired by joy wilson , aka joy the baker this american biscuits recipe will be your next favorite.

Recipe Notes for the Best Spinach and Blue Cheese Biscuits

Alright, let's get this sorted. you've got the recipe for these savory spinach and blue cheese biscuits from joy the baker, now what? here are some notes to really make them shine.

These homemade biscuits are a perfect blend of comfort food and something a bit fancy.

Serving Suggestions: Level Up Your Biscuit Game

Think beyond just plopping these flaky biscuits on a plate. Presentation matters! Serve these cheese biscuits warm, split open, with a smear of softened butter.

For a brunch, imagine them nestled next to scrambled eggs and crispy bacon. brunch recipes just got an upgrade. or, how about pairing them with a creamy tomato soup on a chilly evening? biscuits with soup ? yes, please! they also pair well biscuits with stew .

They are a great savory breakfast.

Storage Tips: Keep 'Em Fresh!

These biscuits are best enjoyed fresh, honestly. but life happens! if you have leftovers, store them in an airtight container at room temperature for a day.

After that, pop them in the fridge for up to 3 days.

For longer storage, freezing options are your friend. wrap individual biscuits tightly in plastic wrap, then place them in a freezer bag.

They'll keep for up to a month. to reheat, bake them from frozen at 350° f ( 175° c) for about 10- 12 minutes.

These easy biscuits are a delight even reheated!

Variations: Make 'Em Your Own!

Want to tweak things? go for it! if you're not a fan of blue cheese ( gorgonzola biscuits can be intense!), try cheddar biscuits or cheese and herb biscuits .

A sharp cheddar or nutty gruyère would be amazing.

For dietary adaptations , if you're feeling adventurous and trying to go gluten-free, you can try a gluten-free all-purpose flour. However, remember this can change the texture slightly.

Playing with seasonal ingredient swaps is also fun. in the spring, add some chopped fresh chives or ramps to the spinach mixture.

Thyme biscuits or rosemary biscuits with a hint of lemon zest? don't mind if i do!

Nutrition Basics: Goodness in Every Bite!

Okay, I'm not a nutritionist, but here's the lowdown. These buttermilk biscuits have some decent protein from the cheese and eggs. The spinach adds a boost of vitamins.

They're not exactly health food (hello, butter!), but they're a delicious treat to be enjoyed in moderation. Think of it as elevated comfort food .

Alright, go forth and bake some seriously delicious biscuits! don't be afraid to experiment and have fun with it. you got this! here is the exact "clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon spinach and blue cheese biscuits 5 stars 4 stars 3 stars 2 stars 1 star no reviews author: joy the baker prep time: 15 cook time: 18 total time: 33 minutes yield: 10 1x pin recipe print recipe ingredients copy to clipboard copy to clipboard scale 1x2x3x for the spinach mixture 2 tablespoons olive oil 6 ounces frozen chopped spinach, thawed and pressed 1/3 cup chopped scallions 1 clove garlic, minced salt and pepper to taste pinch of freshly ground nutmeg 1/3 cup crumbled blue cheese (or feta would be a lovely substitute!) for the biscuits 3 cups all-purpose flour 2 tablespoons granulated sugar 2 1/2 teaspoons baking powder 1/2 teaspoon baking soda 3/4 teaspoon salt 3/4 cup cold unsalted butter, but into small cubes 1 large egg, lightly beaten 3/4 cup cold buttermilk 1 large egg, beaten for egg wash cook mode prevent your screen from going dark instructions to make the spinach mixture, in a small skillet over medium heat, warm the olive oil.

Add the scallions and garlic and cook until translucent and just barely browned, about 3 to 4 minutes. add the well drained chopped spinach and stir to combine.

Add salt and pepper to taste as well as a pinch of nutmeg. remove from heat and set aside to cool.

Place a rack in the upper third of the oven and preheat oven to 400 degrees f. line a baking sheet with parchment paper and set aside.

In a mixing bowl, sift together flour, sugar, baking powder, baking soda, and salt. cut in butter (using your fingers or a pastry cutter) until mixture resembles a coarse meal.

Work the butter into the dry ingredients until some of the butter flakes are the size of peas and some are the size of oat flakes.

In a small bowl combine egg and buttermilk and beat lightly with a fork. create a well in the center of the flour mixture and add the egg mixture all at once.

Stir into a shaggy mixture. add the cooled spinach mixture and blue cheese. stir to combine being sure not to over mix the biscuit dough.

Turn dough out onto a lightly floured board and pat into a 3/4 inch thick circle. use a 2 1/2 inch round biscuit cutter to cut biscuits.

Press any dough scraps together to make a few more biscuits out of the remaining dough. place 1 inch apart on the prepared baking sheet and brush lightly with egg wash.

Sprinkle with fresh cracked black pepper if you d like. bake for 15- 18 minutes or until golden brown on top.

Serve warm. biscuits are best the day they re made, and though they can be frozen and lightly reheated in the oven if you need a future treat.

Did you make this recipe? share a photo and tag us we can t wait to see what you ve made!"