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Feta and Spinach Biscuits Recipe
Ingredients
- ½ cup cooked spinach, dried well
- 3/4 cup Carnation® Regular, 2% or Fat Free Evaporated Milk, cold
- 3 tbsp vinegar
- 2 cups Robin Hood® Original All Purpose Flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/3 cup Crisco® All Vegetable Shortening, cold, cut in pieces
- 3/4 cup crumbled feta cheese
- 1/4 cup chopped fresh dill
- 2 tbsp Carnation Regular, 2% or Fat Free Evaporated Milk
- Sprinkle with Kosher salt or coarse salt (optional)
| PREP TIME 15m |
COOK TIME 15m |
TOTAL TIME 30m |
YIELD serving size: 12 biscuits |
|---|
Instructions
- Preheat oven to 400ºF (200ºC).
- Line a baking sheet with parchment paper.
- Cook spinach according to package directions.
- Rinse with cold water and dry well. Chop.
- You should have ½ cup (125mL).
- Reserve.
- Combine milk and vinegar in small bowl.
- Reserve.
- 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.
- 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.
- Bake in preheated oven for 12 to 15 minutes, or until lightly golden.
A recipe from Robin Hood
2020-03-30
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