MUSHROOM AND SPINACH BISCUITS
- About 1 cup fresh spinach, chopped
- 1 cup mushrooms (I used baby portobellos), chopped
- 1/2 cup finely-grated Parmesan cheese
- 1/4 cup onion, chopped
- 1 tablespoons olive oil
- 1/3 cup butter
- 1-3/4 cups all-purpose flour
- 2-1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground white pepper
- 2 teaspoons fresh thyme
- 3/4 cup milk
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 and then mix in Parmesan cheese. Set aside.
Mix flour, baking powder, salt, white pepper and thyme in a bowl. Cut in butter with a pasty cutter or two forks until the 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 (it will be sticky!).
Roll dough out to 3/4-inch thick on a floured surface. Cut into circles using a biscuit cutter or a glass cup. If you use a biscuit cutter you'll get 6 biscuits and you'll want to bake them for 15 minutes. If you use a glass cup to cut out your biscuits, you'll get 8-9 and you'll only want to bake them for 12 minutes. Cool the biscuits before eating.