Spinach Kale Cheddar Biscuits
1 tbsp (15 mL) olive or vegetable oil
1 medium garlic clove, finely chopped
1 cup (240 ml) Cookin’ Greens Chopped
Spinach and Kale, blended 50/50
¼ tsp (1 ml) sea salt
2 cups (480 ml) Bisquick or other dry biscuit mix
½ cup 9120 mL) shredded Cheddar cheese or
Nacho Cheese blend
¼ tsp (1 ml) cayenne pepper
½ to ¾ cup (120 to 180 ml) milk
Heat the oil in a large frying pan; add garlic. Stir. Add
Cookin’ Greens Chopped Kale and Spinach and sauté for
5 minutes or until just cooked. Season with salt. Set aside to
cool while preparing the biscuit mixture.
In a bowl, combine biscuit mix, cooled vegetables, cheese and
cayenne. Gradually add milk to make soft dough. (If the dough
is soft without adding all of the milk, do not use it all.
Temperature and humidity will affect the amount of liquid required).
Knead in the bowl to make sure all dry ingredients are well
incorporated with the vegetables. Preheat oven to 450° F (232° C).
Using a #16 scoop or ¼ cup measure, portion the biscuits into
greased muffin cups or onto a baking paper lined sheet pan.
Bake for 8-10 minutes until golden or until a tester comes out
clean. Yield: 10 biscuits
Great served with a bowl of soup or entrée salad or as a pastry
choice for a breakfast or brunch menu.