Active Time

　　25 minutes

　　Total Time

　　55 minutes

　　These pillowy biscuits are stuffed with spinach and cheese, but they work equally well with any other vegetable you care to throw at them. Swap the spinach for up to a cup of roasted squash, charred poblanos, or other cooked vegetable, and sub the Gruyère with any other cheese you like (if you choose a more intense cheese like feta or blue cheese, use ¾ cup instead of the full cup). Want to take slab biscuits in a sweeter direction? We have a blueberry-ginger version right here.

　　

Ingredients

Makes 12

　　Nonstick vegetable oil spray or unsalted butter (for pan)

　　4½ cups (563 g) all-purpose flour

　　2 Tbsp. baking powder

　　2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt

　　½ cup (1 stick) chilled unsalted butter

　　8 oz. Gruyère, Comté cheese, and/or aged white cheddar, coarsely grated

　　2 oz. Parmesan, finely grated

　　¼ tsp. crushed red pepper flakes

　　1 10-oz. package frozen chopped spinach, thawed

　　1 cup buttermilk

　　1 cup sour cream (not low-fat)

　　

Step 1

Preheat oven to 425°F. Lightly coat a 13x9" baking pan or dish with nonstick spray. Whisk flour, baking powder, and salt in a large bowl to combine. Grate butter into dry ingredients on the large holes of a box grater, then lightly toss to coat. Freeze 10 minutes.

　　

Step 2

Scatter about three-quarters of Gruyère and Parmesan over flour mixture, then add crushed red pepper flakes. Squeeze as much liquid out of spinach as possible, pull into shreds, and strew over flour mixture.

　　

Step 3

Whisk buttermilk and sour cream in a large measuring glass or small bowl. Pour into bowl with flour mixture and mix with a fork just until combined. Knead in bowl with your hands until a soft cohesive dough forms (do not overmix).

　　

Step 4

Scrape dough into prepared pan and press into an even layer. Using a bench scraper or knife, deeply score into 12 portions (cut down almost to pan beneath). Scatter reserved Gruyère and Parmesan over.

　　

Step 5

Bake biscuits until puffed and golden, 30–35 minutes. Transfer pan to a wire rack and let cool 10 minutes before serving.