These biscuits are savory and pretty easy to make. Next time I’d add a bit more salt and cheese. Everyone at work loved them, they were gone by 9am!
Mushroom and Spinach Biscuits
About 2 cups fresh spinach, chopped
2 mushrooms (I used Crimini and Button, but others would work)
1/2 cup finely-grated Parmesan cheese
1 stalk green onion
1 tbs olive oil
1/3 cup shortening
1-3/4 cups all-purpose flour
2-1/2 tsp baking powder
1/4 tsp salt
1/4 tsp ground white pepper
3/4 cup milk
Line baking sheet with parchment paper. Preheat oven to 450 degrees F.
Cut mushrooms into match-stick sized pieces and chop up green onion.. Saute mushrooms and
onion in olive oil on medium heat. Once mushrooms are cooked, add spinach on top. Fold in
spinach and saute until wilted. Allow to cool, then squeeze out excess liquid. Mix in Parmesan
cheese. Set aside.
Mix flour, baking powder, salt and white pepper in a bowl. Cut in shortening using pastry cutter
until mixture forms fine crumbs. Stir in milk, then stir in cooled mushroom/spinach mixture.
Don’t stir too much, just until dough will form a ball. Then knead ball lightly on a floured surface
(pushing/folding/turning about 10 times total.)
Using a spoon, scoop some dough up then drop them on the baking sheet. Bake
for 15 minutes, until edges turn golden. Transfer biscuits to rack to cool.