Warm from the oven, these spinach and cheese biscuits bring a delicious twist to classic comfort baking. They’re soft on the inside, lightly crisp on the outside, and full of fresh, cheesy flavor. Enjoy them with yogurt, soup, or as a simple snack any time of day.
Ingredients:
8 cups all-purpose flour (plus extra for dusting)
2 packets active dry yeast (¼ oz each)
1½ cups finely chopped spinach (lightly blanched and squeezed dry)
1 cup sour cream
1 cup shredded cheddar cheese (or any semi-hard cheese)
¾ cup warm water
½ cup melted butter
2 large eggs
1½ teaspoons salt
½ teaspoon sugar
For brushing:
1 egg white, lightly beaten
Instructions:
In a large mixing bowl, combine flour and yeast. Add salt and sugar.
Stir in eggs, melted butter, sour cream, shredded cheese, and spinach.
Gradually add the warm water, mixing until the dough comes together.
Knead for 8–10 minutes, until smooth and elastic.
Shape into a ball, cover with a clean kitchen towel, and let rise in a warm place until doubled in size (about 1 hour).
Punch down the dough and let it rise a second time for another 30–40 minutes.
Roll out the dough to about ½ inch thick. Cut into rounds with a glass or biscuit cutter.
Place on a parchment-lined baking sheet and brush each biscuit with beaten egg white.
Bake at 400°F (200°C) for 10 minutes. Reduce heat to 350°F (180°C) and bake another 6–8 minutes, or until golden.
Let cool slightly and serve warm with butter, yogurt, or cheese.
Tip:
Don’t skip the second rise — it gives the biscuits their light, fluffy texture.
