Spinach And Cheese Slab Biscuits Recipes

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SPINACH AND CHEESE SLAB BISCUITS

These pillowy biscuits are stuffed with spinach and cheese. They're perfect for Christmas morning, or any other brunch.

Provided by Tara O'Brady

Categories     Biscuit     Butter     Cheese     Parmesan     Spinach     Buttermilk     Sour Cream     Bake     Breakfast     Christmas

Yield Makes 12

Number Of Ingredients 11



Spinach and Cheese Slab Biscuits image

Steps:

  • Preheat oven to 425°F. Lightly coat a 13x9" baking pan or dish with nonstick spray. Whisk flour, baking powder, and salt in a large bowl to combine. Grate butter into dry ingredients on the large holes of a box grater, then lightly toss to coat. Freeze 10 minutes.
  • Scatter about three-quarters of Gruyère and Parmesan over flour mixture, then add crushed red pepper flakes. Squeeze as much liquid out of spinach as possible, pull into shreds, and strew over flour mixture.
  • Whisk buttermilk and sour cream in a large measuring glass or small bowl. Pour into bowl with flour mixture and mix with a fork just until combined. Knead in bowl with your hands until a soft cohesive dough forms (do not overmix).
  • Scrape dough into prepared pan and press into an even layer. Using a bench scraper or knife, deeply score into 12 portions (cut down almost to pan beneath). Scatter reserved Gruyère and Parmesan over.
  • Bake biscuits until puffed and golden, 30-35 minutes. Transfer pan to a wire rack and let cool 10 minutes before serving.

Nonstick vegetable oil spray or unsalted butter (for pan)
4½ cups (563 g) all-purpose flour
2 Tbsp. baking powder
2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt
½ cup (1 stick) chilled unsalted butter
8 oz. Gruyère, Comté cheese, and/or aged white cheddar, coarsely grated
2 oz. Parmesan, finely grated
¼ tsp. crushed red pepper flakes
1 10-oz. package frozen chopped spinach, thawed
1 cup buttermilk
1 cup sour cream (not low-fat)

SPINACH AND CHEESE BISCUIT ROLLS

Make and share this Spinach and Cheese Biscuit Rolls recipe from Food.com.

Provided by saratogaslim

Categories     Spinach

Time 30m

Yield 15 serving(s)

Number Of Ingredients 3



Spinach and Cheese Biscuit Rolls image

Steps:

  • Preheat oven to directions on the crescent roll dough.
  • Unroll the crescent roll dough until it is flat.
  • Spread the cream cheese in a medium-thickness, even layer over the dough.
  • Sprinkle frozen spinach liberally on top of the cream cheese.
  • Roll the dough back together tightly, smooth edges of dough to keep any cracks from forming. Once rolled, slice into even pieces, smooth edges again. *To make slicing easier, you can put roll the dough into some foil and put it in the freezer for 10 minutes or so.
  • Place slices on an ungreased cookie sheet, and bake according to directions on the dough package. Remove, let cool, and watch them disappear!

Nutrition Facts : Calories 51.1, Fat 1.1, SaturatedFat 0.3, Cholesterol 7.6, Sodium 93.7, Carbohydrate 8.5, Fiber 1, Sugar 0.8, Protein 2

1 (8 ounce) package crescent roll dough
1 (8 ounce) package cream cheese with chives and onions (or herb)
1 (8 ounce) package frozen chopped spinach

BREAKFEST BISCUITS WITH BACON ,SPINACH & CHEESES

A very light Breakfast eye-opener--for you or your guest! You can also serve it with a side dish of your favorite fruit! You just prepare your other ingredients while your biscuits cook. I found this one in Better Homes & garden. Tried it and knew this was hit for my household!

Provided by Poker

Categories     Breakfast

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10



Breakfest Biscuits With Bacon ,spinach & Cheeses image

Steps:

  • Preheat oven 450°F.
  • Prepare biscuit mix according to directions, adding milk & Cheddar cheese to the mix.
  • Cut out 6 biscuits using a (4 inch) round cutter.
  • Bake according to package.
  • Place spinach in microwavable bowl>Microwave on high until spinach is lightly wilted, (1 min 3o sec). Set aside.
  • Cook bacon in skillet until crisp. Drain fat & set aside.
  • In same skillet ,heat butter until hot.
  • Stir in eggs, tomatoes, salt, pepper & cooked bacon.
  • Cook until eggs are set.
  • In skillet divide the egg mixture in to 6 sections.
  • Top each section with a slice of Swiss cheese.
  • Cover & heat until cheese has melted.
  • Split hot biscuits.
  • Divide spinach among bottoms haves.
  • Top with scrambled egg mixture.
  • Top with biscuit tops. Serve immediately.

Nutrition Facts : Calories 762, Fat 45.5, SaturatedFat 19.5, Cholesterol 286.7, Sodium 1507.4, Carbohydrate 57, Fiber 2.4, Sugar 10.8, Protein 30.1

4 cups biscuit mix
1 1/3 cups milk
1 cup shredded sharp cheddar cheese (4 oz)
4 cups fresh spinach leaves (4 oz)
6 slices bacon, cut into 1 inch pieces or 3 tablespoons bacon bits
1 tablespoon butter
6 eggs, lightly beaten
2 plum tomatoes, seeded & diced
salt & pepper
6 slices swiss cheese (6 oz)

TASTY SPINACH TREATS

I created these delicious spinach cups to bring to a potluck dinner and they disappeared! They're a cinch to make and taste good right out of the oven or cooled.

Provided by KCHASE

Categories     Appetizers and Snacks     Cheese

Time 45m

Yield 10

Number Of Ingredients 8



Tasty Spinach Treats image

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a miniature muffin pan.
  • Melt butter in medium saucepan over medium heat. Stir in the onion and cook until tender and lightly browned.
  • In a medium bowl, mix together onion, spinach, mayonnaise, mozzarella cheese, nutmeg, salt and pepper.
  • Unroll buttermilk biscuit dough. Separate each biscuit into two. Place biscuit dough halves into the prepared miniature muffin pan, forming small cups that extend slightly beyond the rim. Fill the biscuit dough cups with desired amounts of the onion and spinach mixture.
  • Bake in the preheated oven 12 minutes, or until biscuit dough and filling are lightly browned.

Nutrition Facts : Calories 307.5 calories, Carbohydrate 17.8 g, Cholesterol 24 mg, Fat 22.7 g, Fiber 1.3 g, Protein 9 g, SaturatedFat 6.3 g, Sodium 597.6 mg, Sugar 3.6 g

1 tablespoon butter
½ cup finely chopped onion
1 (10 ounce) package frozen chopped spinach, thawed and drained
¾ cup mayonnaise
1 (8 ounce) package shredded mozzarella cheese
1 ½ teaspoons ground nutmeg
salt and pepper to taste
1 (12 ounce) package refrigerated buttermilk biscuit dough

SPINACH BEEF BISCUIT BAKE

My family is from Greece, and I grew up on Greek food like casseroles, so I combined the two in this deliciously different main dish. I've served this to both family and friends, and it's a hit with everyone.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 11



Spinach Beef Biscuit Bake image

Steps:

  • Press and flatten biscuits onto the bottom and up the sides of a greased 11x7-in. baking dish; set aside. , In a skillet over medium heat, cook beef and onion until meat is no longer pink; drain. , In a bowl, beat eggs. Add spinach and mushrooms; mix well. Stir in the cheeses, garlic powder, salt, pepper and beef mixture; mix well. Spoon into prepared crust. Drizzle with butter. , Bake, uncovered, at 375° for 25-30 minutes or until crust is lightly browned.

Nutrition Facts : Calories 418 calories, Fat 22g fat (10g saturated fat), Cholesterol 164mg cholesterol, Sodium 686mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 3g fiber), Protein 34g protein.

2 tubes (6 ounces each) refrigerated buttermilk biscuits
1-1/2 pounds ground beef
1/2 cup finely chopped onion
2 eggs
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 can (4 ounces) mushroom stems and pieces, drained
4 ounces crumbled feta cheese
1/4 cup grated Parmesan cheese
1-1/2 teaspoons garlic powder
Salt and pepper to taste
1 to 2 tablespoons butter, melted

SPINACH-AND-CHEDDAR SLAB QUICHE

Feed a crowd during the holidays with this big-batch make-ahead quiche. It teams a rich sesame seed-studded crust with a cheesy spinach filling.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h10m

Number Of Ingredients 8



Spinach-and-Cheddar Slab Quiche image

Steps:

  • Preheat oven to 400 degrees. On a floured surface, roll out dough to a 12-by-16-inch rectangle; prick all over with a fork. Whisk egg white with 1/2 teaspoon water; brush over dough. Sprinkle evenly with sesame seeds. Roll dough onto rolling pin; unroll onto a 9-by-13-inch rimmed baking sheet or shallow baking dish. Line with parchment; fill with pie weights or dry beans. Bake 20 minutes. Remove weights and parchment (if it sticks, bake a few more minutes); continue baking until golden and set on bottom, 8 to 10 minutes more (if browning too quickly, tent edges with foil). Immediately prick bottom where puffed excessively to flatten. Let cool 10 minutes.
  • Scatter spinach and cheese evenly over pastry. In a large bowl, whisk together eggs, cream, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Pour evenly over spinach and cheese. Bake until quiche is set and puffed slightly, 18 to 22 minutes (if browning too quickly, tent with foil). Let cool on a wire rack; serve warm or at room temperature.

Unbleached all-purpose flour, for dusting
1 sheet (14 ounces) frozen all-butter puff pastry, such as Dufour, thawed
10 large eggs, plus 1 egg white
1/4 cup white sesame seeds
10 ounces frozen chopped spinach, thawed, drained, and squeezed dry
3 ounces cheddar, coarsely grated (1 cup)
1 1/4 cups heavy cream
Kosher salt and freshly ground pepper

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