sun dried tomato spinach biscuits
On a Sunday morning, the kitchen smells like butter and basil, and I’m whisking up something that tastes both nostalgic and new. The sun streams through the blinds, and I can almost hear my grandma saying, “Patience, dear—that’s how you get biscuits light as a cloud.” My kids drift in, noses twitching at the scent of toasty flour and garlic, and I hand them a plate of warm, savory sun dried tomato spinach biscuits. They disappear in minutes. This is the kind of recipe that travels with you—from busy weeknights to easy weekend brunches. It’s essentially a tiny, flavorful sandwich in a biscuit shell, a little reminding you that you can cook joy into a weeknight dinner. If you’ve made cheesy drop biscuits before, you’ll recognize the same comfort here, only brighter and more garden-fresh. I’m sharing it today because it’s a lifesaver on busy nights and a crowd-pleaser at brunches. I’ve tested it with almond milk for dairy-free friends, and honestly, it’s creamier and lighter than I expected. Welcome to my sunny kitchen, friend—the sun dried tomato spinach biscuits are ready for a hug.
What is a Sun Dried Tomato Spinach Biscuit?
Think of sun dried tomato spinach biscuits as a savory twist on a classic. It’s essentially a biscuit dough—flaky, buttery, with just enough heft—that’s been rolled around a creamy spinach and sun dried tomato filling, then swirled so you get pockets of bright greens and ruby bits in every bite. The name itself tells you what to expect: bold tomato brightness and fresh spinach folded into a biscuit that’s sturdy enough to hold a smear of cheese or a sunny fried egg. The concept is as old as family brunches and as new as the experiment you pull off when you’ve got a fridge full of odds and ends. It’s a friendly recipe, not precious, and that’s why it’s become a favorite around my table. It’s also incredibly forgiving—swap in the greens you have, or skip the glaze if you’re in a rush—and the result still tastes like a little celebration on a plate. If you’re coming from a world of plain biscuits, you’ll watch the flavors bloom with the first bite, and you’ll likely hear a chorus of “mmm” from the kitchen crew.
Why you’ll love this recipe?
What I love about the sun dried tomato spinach biscuits is how effortlessly they elevate a simple pantry raid into something special. Here’s what makes them
- Flavor: The sun dried tomatoes bring a punch of concentrated sweetness and tang, while the spinach adds a bright, grassy note. In every bite you get that confident, savory biscuit foundation with a pop of color and personality.
- Simplicity:What is the best kind of cooking therapy?
- Cost-efficiency: You can make this with everyday ingredients. It’s a great way to use up spinach and sun dried tomatoes you already have, and the dairy can be swapped for dairy-free options without losing the cozy texture.
- Versatility: Whether you’re plating for brunch, serving as a snack, or pairing with soup, these biscuits fit. They’re sturdy enough to be a little sandwich, soft enough to crumble into a warm salad bowl, and fancy enough to feel special.
As a family favorite, this recipe also travels well. I’ve brought these to potlucks, and they disappear faster than almost any other bread-based dish I carry. The aroma alone—garlic, butter, and toasty flour—often precedes me to the table, drawing even the shyest eater in for a bite. The spinach keeps them from feeling heavy, while the sun dried tomatoes keep them from tasting flat. It’s a small, perfect harmony of textures and flavors that reminds me why I started baking in the first place: to share a moment with people I love.
How to Make Sun Dried Tomato Spinach Biscuits
Quick Overview
This recipe is built on a classic biscuit method, with a tasty twist. You’ll whisk dry ingredients, cut in cold butter, then fold in a moist mixture with chopped sun dried tomatoes and spinach. The filling gets spread across rolled dough, then you roll and slice to reveal a comforting, marbled swirl. Bake until the edges are crisp and the centers just tender. The result is a batch of golden-brown, savory biscuits that look as good as they taste and stay soft inside. The beauty is in the balance—rich, buttery dough with a vibrant, almost herby filling that wakes up the palate. It’s a step or two longer than plain biscuits, but you’ll see it pays off in the texture and the aroma filling your kitchen.
Ingredients
For the Main Batter:
- 2 cups all-purpose flour (you can mix in 1/2 cup whole-wheat flour for extra nuttiness)
- 1 tablespoon baking powder
- 1 teaspoon sugar (optional, enhances browning)
- 1/2 teaspoon salt
- 6 tablespoons cold unsalted butter, diced
- 3/4 cup cold buttermilk (or dairy-free alternative; see tips)
- 1/2 cup chopped sun dried tomatoes, oil-packed drained
- 1 cup fresh spinach, finely chopped
- 1/2 cup grated Parmesan or sharp cheddar (optional for extra punch)
For the Filling:
- 4 ounces Cream Cheese, softened
- 1/2 cup shredded mozzarella or fontina (optional for extra melty pockets)
- 1/2 cup finely chopped sun dried tomatoes
- 1 cup squeezed-dry spinach (to prevent soggy filling)
- 1 clove garlic, minced
- Salt & pepper to taste
For the Glaze:
- 2 tablespoons Cream Cheese, softened
- 1–2 tablespoons milk (adjust for desired drizzle)
- 1/2 teaspoon lemon zest or a pinch of garlic powder
- Pinch of salt
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Heat your oven to 425°F (220°C). Line a baking sheet with parchment or a silicone mat. If you like, lightly brush the parchment with Olive Oil so the bottoms stay extra crisp. I always give the pan a quick wipe of butter before the dough hits it, just to favor a gentle browning on the edges. If you have a cookie sheet with a rim, that’s ideal for catching any stray bits of filling that might ooze out during baking.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, sugar, and salt. This is the moment you can feel the kitchen turning into a little science-lab of flavor—air pockets forming as the dry mix gets fluffy. Add the cold butter in small cubes and cut it into the flour with a pastry cutter, two forks, or your chilled fingers, until the mixture resembles coarse crumbs with pea-sized pieces of butter glistening throughout. Quick note: you don’t want to overwork it here. The goal is a crumbly, shaggy texture that will puff beautifully when hit by the heat.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk the cold buttermilk with the garlic (if you’re using it) and a splash of Olive Oil. Pour this mixture over the dry ingredients and stir with a wooden spoon or spatula just until the dough comes together. It’s okay if there are a few dry bits left—overmixing makes tougher biscuits. Fold in the chopped sun dried tomatoes, spinach, and cheese, if using. A few minutes of patient folding yield dough that’s sturdy enough to hold the filling without falling apart.
Step 4: Combine
Turn the dough out onto a lightly floured surface. Gently knead just a few times until the dough comes together in a cohesive round. Flatten into a rectangle about 1/2-inch thick. The rectangle shape will make it easier to lay in the filling and roll for the swirl, which gives you those pretty ribbons of greens and red throughout the biscuit.
Step 5: Prepare Filling
In a small bowl, blend the softened Cream Cheese with mozzarella (if using) until smooth. Stir in the chopped sun dried tomatoes, squeezed spinach, minced garlic, and a pinch of salt and pepper. You want a creamy, spreadable mixture—not too stiff. If your mix seems dry, add a teaspoon of milk. If it’s too loose, chill it for a few minutes so you can spread it evenly across the dough. This filling is what will make the inside of your sun dried tomato spinach biscuits feel indulgent and punchy at the same time.
Step 6: Layer & Swirl
Spread the filling over the rolled dough in a thin, even layer, leaving a small margin at the edges. Starting from the long side, roll the dough into a tight log, like you’re forming a cinnamon roll. Chill the log for 10–15 minutes to help set the filling so it slices cleanly. Slice into 1 1/2–2 inch rounds and place them on the prepared baking sheet, cut side facing up. If you want extra swirls of green and red, you can lightly press the slices to flatten just a touch before baking.
Step 7: Bake
Bake in the preheated oven for 18–22 minutes, until the tops are golden brown and the edges are just crispy. If your oven runs hot, start checking at 15 minutes; you want the centers to reach a gentle fluff without turning dry. A good bake is when the bottom looks subtly caramelized and the air is fragrant with butter, garlic, and tomato perfume. If you’re baking multiple trays, rotate halfway through so each biscuit gets a crisp, even glow.
Step 8: Cool & Glaze
Let the biscuits rest on the baking sheet for 5–10 minutes. For the glaze, whisk the cream cheese with a splash of milk, lemon zest, and a pinch of salt until smooth. Drizzle over warm biscuits, or serve the glaze on the side for dipping. The glaze is optional, but I find it adds a glossy finish and a little extra tang that contrasts nicely with the sweetness of the sun dried tomatoes. If you’d rather skip dairy, a light brush of olive oil with a pinch of sea salt works beautifully too.
Step 9: Slice & Serve
Use a serrated knife to slice the rounds in half, if you want more sandwich-like portions, or serve whole for a simple, crusty bite. The warmth of a freshly baked biscuit in your hands is something special—the outside should be crisp, the inside tender, and the spinach and tomato pockets a little joyful surprise in every bite. I love pairing these with a bright herb salad or a soft fried egg on top for a breakfast-for-dun-with-brunch vibe.
What to Serve It With
These sun dried tomato spinach biscuits play nicely with a lot of accompaniments, so they’re perfect for flexible menus. Here are a few ideas that feel like a cozy meal rather than a dish you rushed through:
For Breakfast: A couple of warm biscuits beside softly scrambled eggs, a mug of strong coffee, and a smear of herb cream cheese. The aroma alone makes the morning feel special. I like to serve with a quick tomato, avocado, and arugula salad for brightness.
For Brunch: Plate a small stack of biscuits with smoked salmon, cucumber ribbons, and a dollop of crème fraîche. A glass of sparkling water with a squeeze of lemon makes it feel festive without being fussy. My family loves these with a side of lemony yogurt and a herb scatter—my kids think the greens look like little gardens on top of the biscuits.
As Dessert: Okay, savory biscuits aren’t dessert in the typical sense, but a light drizzle of honey and a pinch of sea salt can turn a bite into a surprising, savory-sweet finish. Don’t knock it till you’ve tried it—the contrast can be wonderfully addictive with a cup of tea after dinner.
For Cozy Snacks: Reheat gently in a low oven and dip into a warm olive-oil-garlic dip or a soft tomato-basil sauce. These biscuits are forgiving and serve well as a snack for movie night or a casual get-together with friends.
In our house, this dish often becomes the center of a small, spontaneous family tradition—the kids help spread the filling, the scent draws everyone to the kitchen, and we end up with leftovers that make lunch the next day feel like a mini celebration. It’s the little rituals like this that make a recipe stick in your heart as much as your stomach.
Top Tips for Perfecting Your Sun Dried Tomato Spinach Biscuits
Here are a few little secrets I’ve learned along the way, organized by technique:
Spinach Prep: Fresh spinach can bring extra moisture. To keep the biscuits light, squeeze as much moisture as you can from the chopped spinach after it’s wilted. If you’re using frozen spinach, thaw completely, drain well, and press out the water with a clean kitchen towel. The goal is to avoid soggy pockets that would weigh down the layers.
Mixing Advice: Overmixing is the enemy of fluffy biscuits. Stir just until the dough barely comes together, then fold in the filling. You want visible butter pieces to melt into steam in the oven and create those lovely layers.
Swirl Customization: If you want to switch up the flavor, try a pesto swirl or a ricotta-spinach version. You can swap half the sun dried tomatoes for roasted red peppers for a milder, sweeter bite. For a sharper cheese bite, swap in aged cheddar for Parmesan.
Ingredient Swaps: Use whole-wheat flour for added depth, or a mix of all-purpose and rye flour for a nutty twist. If you’re dairy-free, replace the butter with olive oil and use a dairy-free cheese alternative. For the glaze, a simple olive oil brush with sea salt can be glorious on its own.
Baking Tips: Place the rack in the middle of the oven to avoid scorching the bottoms. If your oven runs hot, reduce the temperature to 410°F and extend the bake time a few minutes. A quick doneness test: the tops should be a deep golden color and a tapping on the top should produce a soft, hollow sound.
Glaze Variations: If you love a glaze, try a lemon-herb glaze with fresh dill and chives for a brighter finish, or a smoky paprika butter for a bolder edge. You can also skip the glaze and dust lightly with flaky salt for a simple, elegant presentation.
These tips aren’t strict rules; they’re little adjustments that help you tailor the sun dried tomato spinach biscuits to your kitchen and your crowd. The more you bake, the more you’ll see which tweaks make the biggest difference for your oven and your taste buds. I’ve learned to trust these tiny adjustments over the years, and they’ve saved me on busy weeknights more than once.
Storing and Reheating Tips
Like most biscuits, these are best fresh, but you can stash and reheat them with a little care. Here’s how I do it:
Room Temperature: Keep baked biscuits in an airtight container for up to 2 days. Reheat gently in a 350°F (175°C) oven for 8–10 minutes or until warmed through. If you’re just toasting a couple, a quick 6–8 minutes on a skillet over medium heat works nicely too.
Refrigerator Storage: Wrap tightly and refrigerate for up to 4 days. They’ll stay tender, though the texture is slightly less fluffy than when freshly baked. Reheat in the oven or a skillet to crisp the outside again.
Freezer Instructions: Freeze baked biscuits on a sheet pan, then transfer to an airtight container or freezer bag. They’ll keep for up to 1 month. Thaw at room temperature and reheat in the oven for best texture, or warm in a 300°F (150°C) oven for 8–10 minutes.
Glaze Timing Advice: If you freeze the biscuits, drizzle the glaze after reheating. A warm drizzle on top just before serving keeps the glaze bright and glossy, while avoiding sogginess on the inner layers.
With these storage methods, you’ll be able to enjoy sun dried tomato spinach biscuits long after the oven cools down. They’re forgiving enough to make ahead for a busy week, and special enough to serve at a morning or afternoon gathering.
Frequently Asked Questions
Final Thoughts
Sun dried tomato spinach biscuits have become a dish I reach for when I want to share something warm, comforting, and a little bit fancy without being fussy. They’re a reminder that good cooking doesn’t have to be complicated; it just needs a touch of heart, a few good ingredients, and the willingness to let a simple idea bloom in your oven. The balance of sun-dried tomato tang, spinach brightness, and a buttery biscuit base makes every bite feel like a hug from a friend. If you try these, I’d love to hear how you swapped ingredients, what your favorite filling was, or what pairings your family adores. Create your own little variations, and tag me in your photos—nothing makes me happier than seeing your own kitchen glow. Happy baking!
If you’re curious for more, you might enjoy pairing this with my simple herb goat cheese biscuits or a creamy tomato soup that echoes the flavors in a comforting, spoonful-friendly way. The joy is in the sharing—these sun dried tomato spinach biscuits aren’t just a recipe, they’re a story you tell with friends and family as you pass the platter around the table. Tell me what you served them with and what you loved most about the filling. I can’t wait to hear your variations!
Easy Sun Dried Tomato Spinach Biscuits
Ingredients
Main Ingredients
- 2 teaspoons olive oil
- 0.5 cup onion diced
- 2 handfuls baby spinach rough chop
- 1 clove garlic minced
- 6 eggs lightly beaten
- 0.5 cup sun dried tomatoes rinsed off and patted dry
- 0.5 cup cottage cheese
- 0.75 cup almond flour
- 0.25 cup coconut flour
- 0.5 teaspoon baking powder
- salt and pepper to taste
- 0.5 cup shredded mozzarella
- 0.25 cup shredded parmesan
Instructions
Preparation Steps
- Preheat oven to 375℉. Line a large rimmed baking sheet with parchment paper.
- Heat the olive oil in a large skillet over medium heat. Add in the onion and sauté for 2 minutes. Next, add in the spinach and garlic and sauté until just wilted - 1 minute. Then remove from the burner, transfer to a paper towel lined plate and set aside.
- In a large bowl, add in the eggs, spinach mixture, sun dried tomatoes, cottage cheese and mix together until incorporated. Next add in the almond flour, coconut flour, baking powder, salt, pepper, mozzarella, parmesan and mix until combined. Then, use a large scooper and transfer about 0.25 cup to the baking sheet. Gently press down and top with a little more mozzarella. Bake for 22-25 minutes or until golden brown on top.
