Some people may find biscuit-making onerous because it takes quite the effort to cut cold butter into the dough, but what if I told you you can actually make biscuits without butter! Sounds off and improper but these biscuits are scrumptious and a bit different from regular biscuits. They’re kind of like Red Lobster’s Cheddar Bay Biscuits with a slight quiche flavor.
These biscuits were made extemporaneously so I am pleased with the outcome. My indolence kicked in this morning and rather head to the gym I made these instead. It was an arbitrary decision and I don’t know whether it was a good one or not…..
Tomato Cheddar Biscuits
yield: 6 biscuits
- 2/3 c. all purpose flour
- 1 tsp. baking powder
- 1 tbsp. cornstarch
- pinch of salt
- 3/4 c. cheddar cheese
- 3 tbsp. chopped bacon
- 1/4 c. chopped sundried tomatoes
- 1/4 c. Greek yogurt
- 1 tbsp. oil
- 1 medium egg
- 4 tbsp. frozen spinach (chopped and dried)
- Preheat oven to 350 F.
- In a medium bowl, combine flour, baking powder, cheese, cornstarch, tomatoes, and salt.
- In a small bowl, whisk together egg, oil, Greek yogurt, spinach, and bacon.
- Mix wet ingredients into the dry ingredients and incorporate until evenly combined.
- Flour a clean surface with 2 tbsp. flour and roll dough out onto surface. Knead for 1-2 minutes and shape into a rectangle that is about 0.5-1 in. thick.
- Cut into 6 squares and transfer to a baking sheet to bake for 12 min at 350 F. Use an egg wash if you would like.
Enjoy fresh out of the oven! The biscuits can last in the freezer up to a week or freeze really well.