Sun-Dried Tomato & Spinach Egg Biscuits
Flaky buttermilk biscuits piled with scrambled eggs, wilted spinach, sun-dried tomatoes, and salty feta. Ready in 25 minutes, these taste like Sunday brunch any day of the week.
Equipment
- Baking Sheet
- Large Mixing Bowl
- Pastry Blender or two forks
- Skillet
- Biscuit Cutter (2.5-inch)
Ingredients
For the Biscuits
- 2 cups self-rising flour (plus more for dusting)
- 1/2 cup cold unsalted butter, cubed
- 3/4 cup cold buttermilk (full fat)
For the Filling
- 6 large eggs
- 1/2 cup oil-packed sun-dried tomatoes, drained, chopped, and blotted
- 2 large handfuls (about 3 oz) fresh spinach
- 1/2 cup crumbled feta cheese
- to taste salt and black pepper
Instructions
- Set oven to 450°F and line a baking sheet with parchment paper.
- Make the biscuit dough: Whisk the self-rising flour in a large bowl. Add the cold butter cubes and cut them in with a pastry blender or fingertips until the mixture looks like coarse meal with some pea-sized butter bits still visible. Pour in the cold buttermilk and stir gently with a fork until it just comes together. Do not overmix.
- Pat and fold: Turn the dough out onto a lightly floured surface. Pat it gently into a rectangle about 1/2-inch thick. Fold it over itself once like a letter, then pat it out again to 1/2-inch thickness. Cut with a 2.5-inch biscuit cutter, pressing straight down without twisting.
- Bake: Place the biscuits on the prepared sheet so they are just barely touching. Brush tops with melted butter. Bake for 12 to 14 minutes until tall and golden brown.
- Cook the filling: While the biscuits bake, crack the eggs into a bowl, add a splash of milk, and whisk until uniform. Melt a pat of butter in a skillet over medium heat. Scramble the eggs, stirring gently, until just set but still soft. Toss in the spinach and chopped sun-dried tomatoes, then take the pan off the heat. The residual heat will wilt the spinach without overcooking the eggs.
- Assemble: Split the warm biscuits in half. Spoon the egg filling onto the bottom halves. Crumble the feta evenly over the hot eggs so it softens but doesn't melt completely. Cap with the biscuit tops. Serve immediately.
Notes
Key tips: Don't overmix the dough — shaggy is perfect. Always blot the sun-dried tomatoes with a paper towel to prevent soggy biscuits. Season the eggs before scrambling. For make-ahead, par-bake the biscuits for 10 minutes, freeze, and finish in a toaster oven when ready. Store biscuits and filling separately if not eating immediately.