Feta and Spinach Biscuits |
|
 |
Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 4 |
|
Serve these for an Easter Brunch, or anytime of the year!! Ingredients:
1/2 cup cooked spinach, patted dry, chopped |
3/4 cup carnation evaporated milk (regular, 2% or fat-free) |
3 tablespoons vinegar |
2 cups all-purpose flour |
2 teaspoons baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
1/3 cup all-vegetable shortening, cold, cut in pieces |
3/4 cup feta cheese, crumbled |
1/4 cup fresh dill, chopped |
2 tablespoons carnation evaporated milk |
kosher salt or coarse salt |
Directions:
1. Cook spinach according to package directions. Rinse with cold water and dry well. Chop. You should have 1/2 cup . Reserve.
2. Preheat oven to 400°F Line a baking sheet with parchment paper.
3. Combine milk and vinegar. Reserve.
4. Mix flour, baking powder, baking soda and salt in large bowl. Cut in shortening until it is pea size bits. Add reserved Carnation Milk, spinach , feta cheese and dill. Mix to combine. Gather dough into a ball and gently knead together everything together.
5. Pat dough on a lightly floured work surface until it is 3/4 inch thick round. Cut with a 2-inch cookie cutter. Gather up scraps and repeat with remaining dough. Transfer to prepared baking sheet. Brush with remaining 2 tablespoons milk and sprinkle with salt.
6. Bake in preheated oven 12-15 minutes, or until golden brown.
|
|