Description
Spinach & Feta Biscuits
Warm, savory, protein-packed biscuits that are naturally gluten-free and perfect for breakfast, lunch, or a cozy snack.
Prep Time: 10 minutes
Cook Time: 20–25 minutes
Total Time: 30–35 minutes
Ingredients
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5 oz (142 g) fresh spinach, chopped
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1 tbsp olive oil
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5 large egg whites (or 4–5 whole eggs)
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1 cup almond flour (fine, blanched)
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1 tsp baking powder
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1 cup crumbled feta cheese
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5–6 green onions, finely chopped
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Salt & pepper, to taste
Instructions
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Preheat Oven – Set to 350°F (175°C). Line a baking sheet with parchment paper.
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Wilt the Spinach – Heat olive oil in a skillet over medium heat. Add green onions and cook 1 minute. Add spinach, toss until wilted (~3–4 minutes). Cool slightly.
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Mix Wet & Dry Ingredients – In a large bowl, combine egg whites, almond flour, baking powder, feta, salt, and pepper. Stir until just combined.
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Fold in Spinach – Add cooled spinach mixture and gently fold until evenly distributed.
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Scoop & Shape – Use a spoon or cookie scoop to drop mounds of batter onto the baking sheet (about 1 inch apart).
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Bake – 20–25 minutes, until tops are golden and biscuits feel firm. Test with a toothpick if unsure.
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Cool & Serve – Let biscuits rest 10 minutes before serving. Enjoy warm or store for later.
Notes
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Moisture Control: Make sure spinach is very dry to prevent soggy biscuits.
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Muffin Option: Fill muffin tin 2/3 full; bake same temp, add 3–5 extra minutes if needed.
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Flavor Twists:
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Sun-Dried Tomato & Basil: Swap spinach for sun-dried tomatoes + basil
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Bacon & Cheddar: Add ½ cup cooked bacon, replace feta with cheddar
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Dairy-Free: Use vegan feta and check baking powder is gluten-free
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Storage: Airtight container in fridge up to 5 days; freeze up to 3 months. Reheat in toaster or oven for best texture.