Mushroom and Spinach Biscuits

These mushroom and spinach biscuits were inspired by Simmer Till Done's delicious and creative recipe for Spanakopita Scones.

Mushroom and Spinach Biscuits

Adapted from Betty Crocker's Cookbook's Baking Powder Biscuits

Ingredients:

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

Prep. Line baking sheet with parchment paper. Preheat oven to 450 degrees F.

Step 1. Cut mushrooms into match-stick sized pieces and chop up green onion.

Step 2. 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.

Step 3. 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.)

Step 4. Roll dough out to 3/4-inch thick on a floured surface. Cut into circles using a biscuit cutter. Bake for 15 minutes, until edges turn golden. Transfer biscuits to rack to cool. This made 6 big circle-shaped biscuits.