Ingredients
- 1 box Mason Dixie Buttermilk Biscuits
- 1 tsp. olive oil
- 1 shallot, finely chopped
- 1 clove of garlic, finely chopped
- 6 oz fresh spinach, finely chopped
- 1/2 tsp. sea salt
- 1/2 tsp. black pepper
- 1/4 tsp. red pepper flakes
- 1/2 C. pepper jack cheese, shredded
- 1/2 C. provolone cheese, shredded
- Flaky sea salt (optional)
How to Bake
- Thaw Biscuits in the fridge overnight
- Preheat oven to 400 degrees
- In a frying pan, heat oil on medium-heat and add the finely chopped shallots and cook for about 5 minutes or until translucent. Add the finely chopped garlic and cook for an additional minute.
- To the pan, add the chopped spinach, salt, pepper and red pepper. Cook until completely wilted, this should take about 3 minutes. Place wilted spinach in a colander and squeeze out the excess water. Set aside to cool.
- Using your hands or rolling pin, roll the biscuit dough into 5 inch circles
- Mix the shredded cheese together and evenly distribute between the 6 rolled out biscuit circles. Make sure to leave at at least a 1/4 inch border around the edge of the circle. Evenly distribute the cooled spinach mixture on top of the cheese.
- Fold one half of the dough over onto itself, making a half circle. Seal the edges by crimping with a fork. Place on a parchment paper lined baking sheet and brush with melted butter and top with flaky sea salt.
- Bake for 18-20 minutes or until golden brown.
- Enjoy!
