• Nicole Shelly

Slab dump biscuit recipe

Made with local

ingredients from Radish Republic featuring spinach, cheddar and flour from local farms.

Pre-prep - blanch 6-10 ounces of fresh spinach and chop or purée in a blender.

Pre heat oven to 425 degrees and grease an 11 x 7 x 1.5 inch dish.

Get ready to dump! Into one bowl add:

2-1/4 cups flour- I used Red Cat white wheat

1 T baking powder

1/4 tsp. red pepper flakes

1 tsp salt

6-10 ounces of spinach prepped from above. Get out as much water as possible. I used 10 ounces to make them really spinach-y, so amount to taste.

4 ounces cheddar shredded - I used smoked cheddar from Conebella Farm

1/2 stick of butter, shredded on grater

1 to 1/2 cups of something wet. I used buttermilk, but you can use milk, sour cream, yogurt, greek yogurt. Just use enough to make it so it just absorbs all the flour and makes a dough.

Mix it all together and bake at 425 for about 30-35 minutes or until the tip of a knife comes out clean.


I cut this slab into 8 pieces and I estimate they each have about 180 calories. Perfect for breakfast topped with some local pastured eggs. With some chicken breakfast sausage, this breakfast has balanced macros and contains about 30 grams of protein.










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