Creamed Spinach with Pumpkin Drop Biscuits
Creamed spinach with nutmeg and fontina cheese, topped with almond and coconut flour based pumpkin biscuits. Honestly, this is a must try.
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
