Egg Biscuits with Sun-Dried Tomatoes and Spinach

Why make this recipe

Egg Biscuits with Sun-Dried Tomatoes and Spinach are a delicious and easy-to-make treat. They make a great addition to breakfast or serve as a hearty snack. The combination of cheese, sun-dried tomatoes, and spinach brings a burst of flavor to these delightful biscuits. Plus, they are perfect for using up any leftover ingredients from your fridge, making them both economical and versatile.

How to make Egg Biscuits with Sun-Dried Tomatoes and Spinach

Ingredients :

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, chilled and cubed
• 1 cup shredded cheese (cheddar or your choice)
• 3/4 cup milk
• 2 large eggs
• 1/2 cup sun-dried tomatoes, chopped
• 1 cup fresh spinach, chopped
• Black pepper to taste

Directions :

1. Preheat the oven to 400°F (200°C).
2. In a bowl, mix the flour, baking powder, and salt.
3. Cut in the butter until the mixture resembles coarse crumbs.
4. Stir in the cheese, sun-dried tomatoes, and spinach.
5. In another bowl, whisk together the milk and eggs.
6. Add the wet ingredients to the dry ingredients, mixing until just combined.
7. Drop spoonfuls of the mixture onto a greased baking sheet.
8. Bake for 15-20 minutes or until golden brown.
9. Let cool slightly before serving.

How to serve Egg Biscuits with Sun-Dried Tomatoes and Spinach

These biscuits are best served warm. You can enjoy them plain or with a spread of butter or cream cheese. They pair nicely with a fresh salad or a bowl of soup for a satisfying meal.

How to store Egg Biscuits with Sun-Dried Tomatoes and Spinach

To store your biscuits, place them in an airtight container at room temperature. They will stay fresh for up to three days. For longer storage, you can freeze them. Just make sure to wrap them tightly in plastic wrap or aluminum foil and place them in a freezer bag.

Tips to make Egg Biscuits with Sun-Dried Tomatoes and Spinach

• Ensure your butter is chilled for a flaky texture.
• You can experiment with different cheeses or add herbs for extra flavor.
• For a spicy kick, consider adding some red pepper flakes.

Variation (if any)

Feel free to switch out the spinach for other greens like kale or arugula. You can also add chopped olives or bell peppers for a different taste.

FAQs

Can I make these biscuits ahead of time?
Yes, you can prepare the dough ahead and refrigerate it for up to a day. When ready to bake, just scoop and bake as directed.

Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour. The biscuits will have a slightly denser texture but will still be tasty.

What cheese works best in this recipe?
Cheddar is a popular choice, but you can use mozzarella, feta, or any cheese you prefer. Just make sure it melts well!

Egg Biscuits with Sun-Dried Tomatoes and Spinach

These delicious Egg Biscuits are infused with sun-dried tomatoes and fresh spinach, making for a hearty breakfast or snack that uses leftover ingredients creatively.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 12 biscuits

Course: Breakfast, Snack

Cuisine: American

Calories: 180

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt

Wet Ingredients

• 1/2 cup unsalted butter, chilled and cubed Ensure the butter is cold for a flaky texture.
• 3/4 cup milk
• 2 large eggs

Main Ingredients

• 1 cup shredded cheese (cheddar or your choice) Experiment with different cheeses for varied flavors.
• 1/2 cup sun-dried tomatoes, chopped
• 1 cup fresh spinach, chopped Can be substituted with other greens like kale or arugula.
• to taste black pepper For added spice, consider adding some red pepper flakes.

Method

 

Preparation

1. Preheat the oven to 400°F (200°C).
2. In a bowl, mix the flour, baking powder, and salt.
3. Cut in the chilled butter until the mixture resembles coarse crumbs.
4. Stir in the cheese, sun-dried tomatoes, and spinach.
5. In another bowl, whisk together the milk and eggs.
6. Add the wet ingredients to the dry ingredients, mixing until just combined.
7. Drop spoonfuls of the mixture onto a greased baking sheet.
8. Bake for 15-20 minutes or until golden brown.
9. Let cool slightly before serving.

Notes

Best served warm, enjoy plain or with butter or cream cheese. Pairs nicely with a fresh salad or soup. Store in an airtight container for up to three days at room temperature, or freeze for longer storage.