Wednesday, June 16, 2010

Spinach & Cheese Biscuits

There's no hiding the spinach in these delicious spinach and cheese biscuits.  Nevertheless, Aidan and Melanie, who normally do not enjoy spinach, loved these biscuits.  Could it be we have have stumbled upon a new way to get kids to eat spinach?!

Here's the recipe I created based on a basic version from Better Homes and Gardens.
Spinach and Cheese Biscuits
1 cup all purpose flour

1 cup whole wheat flour
1 tblsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/8 tsp cayenne pepper
1/3 cup butter, cut into 1 inch chunks
1/2 cup grated cheddar cheese
2 cups spinach
1 cup buttermilk or sour milk (1tblsp lemon juice with milk to make 1 cup)

Preheat oven to 450 degrees Farenheit.

Stir together flour, baking powder, baking soda, salt and cayenne pepper.
Cut in butter using a pastry blender until mixture resembles coarse crumbs.
Stir in grated cheese.

Blanch or wilt the spinach.
Wash fresh picked spinach several times to remove all grit.
Remove spinach from water, shake off excess and place in saucepan over medium heat.  There should be enough water on the spinach for wilting purposes, if not add one or two tablespoons of water to the pot to prevent scorching.
Cover and let cook until spinach has wilted.  About 2-3 minutes.
Drain spinach well.
Cut into 1/2 to 1 inch pieces.
Add spinach to the flour and cheese mixture.

Make a well in the flour mixture.
Add milk.
Using a fork, stir until moistened.  Over mixing will cause tough biscuits.
Using a tablespoon, drop dough onto greased baking sheet.
Optional: sprinkle more cheese on top of each biscuit.
Bake at 450 for 10 to 12 minutes or until golden.

Makes: 12 super large or 14 medium biscuits

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