Cheddar, Ricotta, and Spinach Biscuits


1 tablespoon baking powder
1/4 teaspoon salt
1 cup finely chopped FRESH spinach (do NOT use frozen or canned)
2 tablespoons olive oil
1/4 cup milk, just enough to moisten the dough


Pre-heat oven to 425 degrees.
Mix together thoroughly the flour, baking powder, cheddar cheese, and spinach.
In a separate bowl, whisk together the egg, ricotta, and oil.
Combine the wet ingredients with the dry ingredients, adding just enough milk to moisten the dough.
Hint** The dough needs to hold together without being dry or crumbly, but not so moist as to be overly sticky.
Drop dough by Tablespoonful onto a lightly greased baking sheet (rubbing a butter cube wrapping paper on the sheet is sufficient, only a minimum of oil is necessary).
Bake on the center rack of the oven for 10-12 minutes.
Immediately remove from pan onto a towel to cool, covered with another towel to prevent the biscuits from drying out during cooling.


Some folks just don't like greens very much...but in this recipe, .the spinach is almost entirely un-noticeable so it is a good way to sneak in the nutrition. If you are concerned about strictly low-saturated fat foods; you could leave the cheddar out entirely and use the substitution of two egg whites in place of one whole egg. They are yummy served warm with butter or an olive oil dip, and they re-warm quite nicely in either a conventional or microwave oven


12 medium-sized biscuits


Thursday, April 14, 2011 - 12:31pm

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