Who among us doesn’t love a crumbly, cheesy biscuit? Two kinds of people: liars and people who don’t eat cheese. And who among us doesn’t love that age-old combination of spinach and feta cheese? Again, two kinds of people: liars and people who don’t eat cheese. I decided to combine those two loves by adapting my savory scone recipe into these cheesy, crumbly drop biscuits. Thanks to a day of rain, the house had cooled down and there was no reason to fear a hot oven – especially because these have a relatively quick baking time of twenty to twenty five minutes. It’s an added bonus that these take about ten minutes to whip up and slide into the oven.
These were absolutely ridiculously good. A crispy, crunchy crust encases a tender, creamy, cheesy interior. The spice from the crushed red pepper flakes plays well off of the tangy feta, creamy cottage cheese, and fresh, earthy, spinach. These taste seriously, insanely indulgent – even though they aren’t – and make for a great on-the-go breakfast or snack.
Spinach and Feta Drop Biscuit
Makes about 6 large scones
2 cups all-purpose flour, plus more for dusting
1 tbs. plus 2 tsp. baking powder
1/2 tsp. salt
1/4 cup large curd cottage cheese
1/4 cup feta, cut into small cubes
3/4 cup baby spinach, roughly chopped
1 tbs. plus 1 tsp. freshly ground black pepper
1 tbs. crushed red pepper flakes
2 tsp. dried minced onion
1 cup milk (I used 2%)
1 large egg
Nonstick cooking spray
Preheat oven to 400º.
Combine flour, baking powder, and salt in a large bowl. Add cheeses and gently combine with a fork. Add spinach and gently combine with the fork.
Beat together the milk and egg. Using your hands, gently fold it into the flour mixture. When the dough just barely comes together, turn it out onto a lightly floured surface. Be very careful to not overwork the dough. I turn it out about 2-3 kneads before I think I really should. Sprinkle with a bit more flour.
Form into a disc about 1″ thick. Form into 6 ball-shaped biscuits.
Spray a parchment paper or tinfoil lined baking sheet with nonstick cooking spray.
Bake 20-25 minutes or until slightly golden brown.