Scrumptious spinach, feta and caramelized onion biscuits

Easy to assemble brunch or lunch dish!

I decided the other day that if I were ever to launch my own food truck, it would serve just one thing: biscuits! I just can’t stop making and eating them, for which my family is eternally grateful. I occasionally make old-fashioned ‘plain’ biscuits but often I get a little fancy. Some of our favourite sweet variations include  cheddar and apples and coconut and mango. For savoury biscuits, this taco-inspired version is a real crowd-pleaser, as are these pizza biscuits, but I think this new Mediterranean-inspired combo is the best yet. Quick biscuits are a snap to make and can even be frozen after shaping but prior to baking, if that’s how you roll (pun intended). We love this on their own but they would also be great as part of a brunch or lunch buffet, as an ideal accompaniment to salads or soups.

Ingredients

• 2 teaspoons (10 mL) olive oil
• 2 cups (500 mL) coarsely chopped onion
• 2 cups (500 mL) flour
• 1 teaspoon (5 mL) salt
• 4 teaspoons (20 mL) baking powder
• 1/2 cup (125 mL) cold butter
• 1 cup (250 mL) cold milk
• 1 – 2 tablespoons (15 – 30 mL) extra flour, for work surface
• 1 cup (250 mL) coarsely chopped fresh spinach
• 1 teaspoon dried oregano
• 1 cup (250 mL) crumbled feta
• freshly ground black pepper
• tzatziki, to serve

Method

• Heat olive oil in a large skillet placed over medium heat. Add onions and cook, stirring often, until soft and turning brown (about 15 – 20 minutes). Transfer onions to a small bowl and set aside.
• Preheat oven to 425F. Line a large baking sheet with parchment paper and set aside.
• Make biscuit dough by combining flour, salt and baking powder in a medium bowl.
• Using a box grater, shred the cold butter into the flour mixture. Toss with a fork or your fingers to evenly distribute butter into the flour.
• Add milk and stir until just combined.
• Scatter a little flour on your work surface and turn the dough out onto the floured area. Knead 8 – 10 times until dough comes together; note that it will still be somewhat sticky.
• Lift up the dough and scatter more flour on the work surface. Use your hands to flatten the dough into a rectangle approximately 9 x 14 inches (22.5 x 35 cm). Lift the dough up as needed and scatter a bit more flour to keep it from sticking to the work surface.
• Working with a long side of the rectangle closest to you, spread the caramelized onions on the dough, leaving a 1.5 inch (4 cm) border free at the top.
• Scatter spinach, then oregano, then feta over the onions; sprinkle pepper over it all.

• Starting with the edge closest to you, roll up the dough into a cylinder, pressing on the border to seal the roll.
• With a sharp knife, cut into 1 inch (2.5 cm) slices; lay them flat on the parchment-lined baking sheet, about an inch apart.

• Bake for 18 – 20 minutes, until biscuit dough is puffed and brown.

• Serve hot or at room temperature, with tzatziki.

Makes 14 biscuits.