smitten kitchen

Smitten kitchen could be just the gluten free recipe you've been looking for. This recipe serves 12. This side dish has 75 calories, 4g of protein, and 6g of fat per serving. For 54 cents per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up unsalted butter, mushrooms, onion, and a few other things to make it today. 216 people were glad they tried this recipe. It is brought to you by Smitten Kitchen. All things considered, we decided this recipe deserves a spoonacular score of 57%. This score is solid. If you like this recipe, take a look at these similar recipes: smitten kitchen, smitten kitchen, and smitten kitchen.

Servings: 12

 

Ingredients:

10 oz baby spinach leaves

1/4 teaspoon black pepper

4 large eggs

1 garlic clove, finely chopped

1/3 cup heavy cream

5 oz mushrooms, thinly sliced (2 cups)

1/8 teaspoon freshly grated nutmeg

1/4 cup finely chopped onion

2 tablespoons finely grated parmesan

1/4 teaspoon salt

2 tablespoons unsalted butter

Equipment:

oven

whisk

bowl

baking sheet

Cooking instruction summary:

Preheat oven to 425F. Whisk flour, sugar, baking powder, salt and baking soda in large bowl to blend. Using fingertips, rub 3/4 cup chilled butter into dry ingredients until mixture resembles coarse meal. Stir in chives. Add buttermilk and stir until evenly moistened. Using 1/4 cup dough for each biscuit, drop biscuits onto baking sheet, spacing 2 inches apart.* Bake until biscuits are golden brown on top, about 15 minutes. Cool slightly. Serve warm.* Im a sucker for the round, bumpy-edged biscuit shape so I rolled it out on well-floured counter and cut them with a 3 biscuit-cutter. Take care to handle the dough as little as humanly possible, so not to warm or soften it too much.See more: Breakfast, Drinks, Eggs, Mushrooms, Photo, Scones/Biscuits, SpinachDo more: Link | Bookmark| Pin | Print| Email| 103 Comments

 

Step by step:


1. Preheat oven to 425F.

2. Whisk flour, sugar, baking powder, salt and baking soda in large bowl to blend. Using fingertips, rub 3/4 cup chilled butter into dry ingredients until mixture resembles coarse meal. Stir in chives.

3. Add buttermilk and stir until evenly moistened. Using 1/4 cup dough for each biscuit, drop biscuits onto baking sheet, spacing 2 inches apart.*

4. Bake until biscuits are golden brown on top, about 15 minutes. Cool slightly.

5. Serve warm.* Im a sucker for the round, bumpy-edged biscuit shape so I rolled it out on well-floured counter and cut them with a 3 biscuit-cutter. Take care to handle the dough as little as humanly possible, so not to warm or soften it too much.See more: Breakfast, Drinks, Eggs, Mushrooms, Photo, Scones/Biscuits, Spinach

6. Do more: Link | Bookmark| Pin | Print| Email| 103 Comments


Nutrition Information:

Quickview
77k Calories
3g Protein
6g Total Fat
2g Carbs
7% Health Score
Limit These
Calories
77k
4%

Fat
6g
10%

  Saturated Fat
3g
21%

Carbohydrates
2g
1%

  Sugar
0.64g
1%

Cholesterol
76mg
26%

Sodium
107mg
5%

Get Enough Of These
Protein
3g
8%

Vitamin K
114µg
109%

Vitamin A
2467IU
49%

Folate
57µg
14%

Manganese
0.24mg
12%

Vitamin B2
0.2mg
12%

Selenium
7µg
10%

Vitamin C
7mg
9%

Phosphorus
70mg
7%

Potassium
218mg
6%

Magnesium
23mg
6%

Iron
1mg
6%

Vitamin B5
0.54mg
5%

Vitamin E
0.78mg
5%

Vitamin B6
0.1mg
5%

Calcium
49mg
5%

Copper
0.1mg
5%

Vitamin B3
0.77mg
4%

Zinc
0.47mg
3%

Fiber
0.76g
3%

Vitamin D
0.45µg
3%

Vitamin B12
0.18µg
3%

Vitamin B1
0.04mg
3%

covered percent of daily need
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