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To make Sun-Dried Tomato Spinach Egg Biscuits, gather these items: - 2 cups all-purpose flour - 1 tablespoon baking powder - 1 teaspoon salt - ½ cup cold unsalted butter, cubed - 1 cup shredded aged cheddar cheese - 1 cup fresh spinach, chopped - ½ cup sun-dried tomatoes, chopped (packed in oil, drained) - 2 large eggs - ¾ cup milk - 1 teaspoon garlic powder - 1 teaspoon dried Italian herbs You can swap ingredients if needed. Here are some ideas: - Use whole wheat flour for a nutty taste. - Replace cheddar with mozzarella for a milder flavor. - Try fresh herbs instead of dried for more brightness. - Use vegan butter and plant-based milk for a dairy-free option. - Add cooked sausage or bacon for extra protein. Using fresh, high-quality ingredients makes a big difference. - Choose high-quality sun-dried tomatoes for rich flavor. - Fresh spinach adds color and nutrition. - Aged cheddar gives a stronger taste compared to mild cheese. - Cold butter helps create flaky layers in your biscuits. - Always check the expiration dates on your baking powder and flour. Fresh ingredients lead to better results. {{ingredient_image_1}} Start by preheating your oven to 425°F (220°C). This ensures the biscuits bake evenly. Line a baking sheet with parchment paper. This will help prevent sticking and make cleanup easy. In a large mixing bowl, combine two cups of all-purpose flour, one tablespoon of baking powder, one teaspoon of salt, and one teaspoon of garlic powder. Stir these dry ingredients together well. This mix gives the biscuits their structure and flavor. In a separate bowl, whisk together two large eggs and three-quarters of a cup of milk until smooth. Then, add your cold butter, cubed into half a cup, to the dry mix. Use your fingers or a pastry cutter to blend until it looks like coarse crumbs. Fold in one cup of shredded aged cheddar cheese, one cup of chopped fresh spinach, and half a cup of drained, chopped sun-dried tomatoes. Mix until everything is evenly coated. Turn your dough onto a floured surface. Knead it gently for about one minute. Then, pat the dough into a thick circle, about one inch high. Use a round cutter or a glass to cut out biscuits. Place them on your baking sheet. Bake in your preheated oven for 15 to 18 minutes. Look for a golden brown top. Once done, let them cool for a few minutes before enjoying. To get that fluffy, tender biscuit, keep the butter cold. When you cut it into the flour, aim for small, pea-sized pieces. This creates layers in the biscuit. Avoid overmixing the dough. Mix just until it comes together. If you want a richer flavor, try adding a little more cheese. The cheese also helps with moisture. If you have extra biscuits, let them cool completely. Store them in an airtight container at room temperature. They stay fresh for about two days. For longer storage, freeze them. Wrap each biscuit in plastic wrap, then place them in a freezer bag. They can last for up to three months in the freezer. These biscuits shine at breakfast or brunch. Serve them warm with a dollop of herb butter on top. They pair well with fresh fruit or a light salad. You can also use them as a base for a breakfast sandwich. Add an egg, some cheese, or even sliced avocado for a tasty meal. Enjoy the burst of flavor from the sun-dried tomatoes and spinach! Pro Tips Use Cold Ingredients: Ensure your butter and milk are cold to achieve flaky, tender biscuits. Don’t Overmix: Mix the dough just until combined; overmixing can make the biscuits tough. Customize Your Add-ins: Feel free to substitute other cheeses or vegetables based on your preference. Check for Doneness: Biscuits should be golden brown; if unsure, use a toothpick to check the center. {{image_2}} You can swap aged cheddar for other cheeses. Try mozzarella for a milder taste. Feta adds a nice tang, while gouda brings a smoky flavor. Goat cheese gives a creamy texture. Each choice changes the biscuit's taste, making it fun to explore. Want more protein? Add cooked bacon or ham. Chop them into small pieces and mix them in. Bacon brings a crispy, salty bite. Ham adds a savory depth. Both options make the biscuits heartier and more filling. Want to boost flavor? Consider adding more herbs or spices. Fresh basil or parsley can brighten the taste. A pinch of red pepper flakes gives a nice kick. Rosemary or thyme adds earthiness. Experiment with your favorites to create a unique twist. To keep your Sun-Dried Tomato Spinach Egg Biscuits fresh, store them in an airtight container. This helps retain their moisture and flavor. If you plan to eat them within a couple of days, leave them at room temperature. For longer storage, refrigerate them. They can last up to a week in the fridge. Just make sure they are fully cooled before sealing them. Freezing is a great way to save extra biscuits. First, let the biscuits cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about an hour. This helps them keep their shape. After they’re firm, move them to a freezer bag. Remove as much air as possible before sealing. They can last up to three months in the freezer. To reheat, preheat your oven to 350°F (175°C). Place the biscuits on a baking sheet. Heat them for about 10-15 minutes, or until warmed through. You can also microwave them for about 30 seconds. However, the oven gives them a better texture. Enjoy them warm for the best taste! Yes, you can use whole wheat flour. The biscuits will have a denser texture. You might need to add a bit more liquid since whole wheat absorbs more moisture. Start with an extra tablespoon of milk if your dough seems too dry. To make these biscuits gluten-free, use a gluten-free flour blend. Ensure it has a binding agent, like xanthan gum. Follow the package instructions for the best results. The texture may vary, but they will still taste great! You can add many vegetables to these biscuits. Consider bell peppers, zucchini, or mushrooms. Just make sure to chop them finely and remove excess moisture. This way, they blend well with the dough without making it soggy. Yes, you can prepare the dough a day in advance. Just wrap it tightly and refrigerate. When ready to bake, roll it out and cut the biscuits. They will still taste fresh and delicious! You can create tasty sun-dried tomato spinach egg biscuits by following these steps. We discussed key ingredients, simple instructions, and helpful tips to make perfect biscuits. Exploring variations allows you to customize your biscuits just how you like them. Finally, we covered storage and reheating tricks to keep them fresh. Enjoy experimenting with flavors and techniques to serve delicious biscuits that everyone will love. Happy baking!

Sun-Dried Tomato Spinach Egg Biscuits

Delicious biscuits made with sun-dried tomatoes, spinach, and cheddar cheese, perfect for brunch.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizer
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 0.5 cup cold unsalted butter, cubed
  • 1 cup shredded aged cheddar cheese
  • 1 cup fresh spinach, chopped
  • 0.5 cup sun-dried tomatoes, chopped (packed in oil, drained)
  • 2 large eggs
  • 0.75 cup milk
  • 1 teaspoon garlic powder
  • 1 teaspoon dried Italian herbs

Instructions
 

  • Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  • In a large mixing bowl, combine the flour, baking powder, salt, and garlic powder. Stir to combine.
  • Add the cubed cold butter into the flour mixture. Using a pastry cutter or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs.
  • Gently fold in the shredded cheddar cheese, chopped spinach, chopped sun-dried tomatoes, and dried Italian herbs until evenly distributed.
  • In a separate bowl, whisk together the eggs and milk until well combined.
  • Pour the egg mixture into the flour mixture. Mix gently until a sticky dough forms, being careful not to overmix.
  • Turn the dough out onto a floured surface and knead gently for about 1 minute to bring it together.
  • Pat the dough into a thick circle, approximately 1 inch high. Cut the biscuits using a round cutter or a glass and place them on the prepared baking sheet.
  • Bake in the preheated oven for 15-18 minutes, or until the biscuits are golden brown on top.
  • Remove from the oven and let cool for a few minutes before serving warm.

Notes

Serve warm, brushed with melted herb butter for an extra touch.
Keyword biscuits, brunch, cheddar cheese, spinach, sun-dried tomatoes