Feta and Spinach Biscuits | Recipes

Feta and Spinach Biscuits

(20) Ratings:
Prep Time:
Baking Time:
Makes:12 biscuits
Freezing:excellent

These wonderfully hearty biscuits are flavoured with dill, spinach and feta cheese. Bake them until golden, serve warm and enjoy!

Ingredients

Biscuits

½ cup 125 mL cooked spinach, dried well
3/4 cup 175 mL Carnation® Regular, 2% or Fat Free Evaporated Milk, cold
3 tbsp 45 mL vinegar
2 cups 500 mL Robin Hood® Original All Purpose Flour
2 tsp 10 mL baking powder
1 tsp 5 mL baking soda
1/2 tsp 2 mL salt
1/3 cup 75 mL Crisco® All Vegetable Shortening, cold, cut in pieces
3/4 cup 175 mL crumbled feta cheese
1/4 cup 50 mL chopped fresh dill
2 tbsp 30 mL Carnation Regular, 2% or Fat Free Evaporated Milk
Sprinkle with Kosher salt or coarse salt (optional)

Directions

  1. Preheat oven to 400ºF (200ºC). Line a baking sheet with parchment paper.
  2. Cook spinach according to package directions. Rinse with cold water and dry well. Chop. You should have ½ cup (125mL). Reserve.
  3. Combine milk and vinegar in small bowl. Reserve.
  4. Mix flour, baking powder, baking soda and salt in large bowl. Cut in shortening until it is in pea size bits. Add reserved evaporated milk, spinach, feta cheese and dill. Mix to combine. Gather dough into a ball and gently knead everything together.
  5. Pat dough on a lightly floured work surface until it is ¾” (2cm) thick round. Cut with a 2” (5cm) cookie cutter. Gather up scraps and repeat with remaining dough. Transfer to prepared baking sheet. Brush with remaining 2 tbsp (30mL) milk and sprinkle with salt.
  6. Bake in preheated oven for 12 to 15 minutes, or until lightly golden.

Nutritional Information

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