Prep Time: 30 Minutes
Servings: 10


  • 2 cups all-purpose flour
  • 2 1/2 teaspoons sugar
  • 1 Tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup 1 stick Minerva butter, cut into cubes
  • 3/4 cup fat-free half and half
  • 1/2 cup fresh spinach, chopped
  • 1 cup cheddar cheese, shredded
  • 3/4 cup cooked, crumbled bacon
  • 1-2 Tablespoons chopped green onions


  1. Preheat oven to 425 degrees.  Grease baking sheet or line with parchment paper or silicone baking mat.
  2. In a large bowl, combine flour, sugar, baking powder and salt.
  3. Cut in cold butter using a pastry cutter, your fingers or a food processor until it resembles coarse crumbs.  There can be some small pieces of butter left that didn’t get mixed in all the way.
  4. Add spinach, cheddar cheese, bacon and green onion to flour-butter mixture.  Toss to mix.
  5. Stir in half and half until all ingredients are moistened and a soft dough forms.  I like to use my hands to knead the ingredients together.  Note: If the dough is too crumbly, add a little more half and half.  Be very careful with adding extra as you do not want a wet dough.
  6. Divide dough into 10 portions, roll into balls and place on prepared baking sheet, about 1-2″ apart.
  7. Bake immediately, while dough is still cold, for 13 minutes or until nice and golden brown.
  8. Cook on rack or serve warm.

2 Cookin’ mamas

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