A holiday side dish that rivals the best of ’em. The best part about this dish is that is so good all fall and winter long. It might look and sound a little strange but it couldn’t be more delicious, and it is so simple to make.
As a lifelong Miami Dolphins’ fan, Chef Brian traveled to Miami to catch a game with his gal. They went to a restaurant that was/is notorious for its Stone Crab, its Key Lime Pie, and its Creamed Spinach. Without hesitation they tried all three and all were exceptional. The creamed spinach had one ingredient that stood out as the reason it was so popular, and the following recipe is a reflection of that finding.
To make the Creamed Spinach with Pumpkin Drop Biscuits recipe, start by preheating your oven to 375 degrees Fahrenheit.
Add butter, onion, garlic, and salt to pot and cook over medium heat until the onions are translucent. Add spinach in handfuls and cook until each batch begins to darken in color and wilt.
Add cream, fontina, parmesan, chili flake, and the secret ingredient NUTMEG. Remove from the heat once the cheese is melted. Taste to see if more salt or pepper is needed.
Transfer the creamed spinach to a half sheet/hotel pan unless your sauté pan is deep and wide enough to hold the creamed spinach with the biscuits on top.
To make the pumpkin biscuits, combine almond flour, shredded mozzarella, pumpkin puree, egg, butter, coconut flour, baking powder, salt, and chive. Mix these ingredients well to make sure you have an even rise on all of your biscuits.
Using a 2oz ice cream scoop, scoop out the biscuit mix and drop them in rows across the creamed spinach. Do this until all of the biscuit mix is used up.
Place the pan into the oven and bake for about 40 minutes or until the biscuits have a nice brown color and are cooked through.
Once the biscuits are done, pull the pan out of the oven and let it rest for about ten minutes before serving.
Please send your thoughts and opinions of this dish!
Creamed Spinach with Pumpkin Drop Biscuits
Ingredients
Creamed Spinach
- 2 tbsp Butter
- ½ Onion ¼” Dice
- 3 Garlic Cloves Minced
- 1 tsp Salt
- 2 lbs Baby Spinach
- 1/2 cup Heavy Cream
- 1 cup Shredded Fontina
- 1/4 cup Grated Parmesan
- 1/4 tsp Nutmeg
- Pinch Red Pepper Flake
- Salt and Pepper
Pumpkin Biscuits
- 1.5 cups Almond Flour
- 1 cup Shredded Mozzarella
- 1/4 cup Pumpkin Puree
- 1 Egg
- 2 tbsp Butter
- 1 tbsp Coconut Flour
- 1 tsp Baking Powder
- 1/4 tsp Salt
- 1/2 tsp Chopped Chive
Instructions
- Preheat Oven to 375 degrees.
- Add butter, onion, garlic, and salt to a sauce pot and heat until the onions are translucent. Add spinach in batches until wilted.
- Add cream, cheese, chili flake, and nutmeg and remove from the heat. Season with salt and pepper to taste.
- Add the spinach mixture to a baking pan.
- In a mixing bowl combine all biscuit ingredients. Using an ice cream scooper or spoon drop biscuits onto the creamed spinach.
- Bake for 40 minutes or until the biscuits are browned and cooked through.
Notes
