Yield: 10 biscuits

Vegetable Mixture:

  • 1 tbsp (15 mL) olive or vegetable oil
  • 1 medium garlic clove, finely chopped
  • 1 cup (240 ml) Cookin’ Greens Chopped Spinach and Kale, blended 50/50
  • ¼ tsp (1 ml) sea salt

Biscuit Mixture:

  • 2 cups (480 ml) Bisquick or other dry biscuit mix
  • ½ cup 9120 mL) shredded Cheddar cheese or Nacho Cheese blend
  • ¼ tsp (1 ml) cayenne pepper
  • ½ to ¾ cup (120 to 180 ml) milk


Vegetable Mixture
Heat the oil in a large frying pan; add garlic. Stir. Add Cookin’ Greens Chopped Kale and Spinach and sauté for 5 minutes or until just cooked. Season with salt. Set aside to cool while preparing the biscuit mixture.

Egg Mixture
In a bowl, combine biscuit mix, cooled vegetables, cheese and cayenne. Gradually add milk to make soft dough. (If the dough is soft without adding all of the milk, do not use it all Temperature and humidity will affect the amount of liquid required). Knead in the bowl to make sure all dry ingredients are well incorporated with the vegetables.

Preheat oven to 450° F (232° C).

Using a #16 scoop or ¼ cup measure, portion the biscuits into greased muffin cups or onto a baking paper lined sheet pan. Bake for 8-10 minutes until golden or until a tester comes out

Great served with a bowl of soup or entrée salad or as a pastry choice for a breakfast or brunch menu.




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