Fluffy Gluten Free Spinach Cheese Biscuits

Ingredients:

For the Spinach Mixture:
• 2 Tablespoons olive oil
• 5 oz. frozen chopped spinach, thawed, squeezed, and finely chopped
• 3 Tablespoons finely chopped scallions/green onion
• Salt and pepper to taste
For the Dough:
• 1 cup white (or brown) rice flour
• 1 cup non-GMO cornstarch (Bob’s Red Mill) (or potato starch)
• 1/2 cup potato starch (or GF cornstarch)
• 4 1/2 teaspoons gluten-free baking powder (Rumford or Featherweight)
• 1 Tablespoon granulated sugar
• 2 teaspoons xanthan gum
• 2 teaspoons fine sea salt
• 1/8 teaspoon garlic powder
• 1 cup shredded Monterey Jack cheese, divided
• 1/3 cup cold unsalted butter (or dairy-free buttery spread - Earth Balance), cut into pieces
• 2/3 cup warm buttermilk (or homemade or dairy-free*) (heat to approx. 110°F)
• 2 large eggs, lightly beaten
• 2 1/2 Tablespoons butter, melted, for brushing

Instructions:

To Make the Spinach Mixture:
1. In a small skillet over medium heat, warm the olive oil. Add the scallions and garlic and cook until translucent and just barely browned, about 3 to 4 minutes. Add the well-drained chopped spinach and stir to combine. Add salt and pepper to taste as well as a pinch of nutmeg. Remove from heat and set aside to cool.
To Make the Biscuits:
2. Preheat your oven to 425°F.
3. In a large bowl, whisk brown rice flour, potato starch, baking powder, sugar, salt, and garlic powder together in a large bowl.
4. Add  3/4 cup cheese and butter. Using a pastry cutter or two knives, cut them into the flour mixture.
5. Slowly pour warm buttermilk into eggs, whisking constantly. Add spinach mixture and combine.
6. Add this mixture to the dry mixture. Stir using a wooden spoon. Set aside for 10 minutes.
7. Distribute dough evenly between 7 to 8 muffin tins; drop 1/4 cup mounds onto a baking sheet or cake pan; or pat gently onto a starch-dusted surface and cut with a 2-inch, starch-dusted biscuit cutter or glass. Be sure to make no more than 8 biscuits using all of the dough.
8. Bake the biscuits for 7 minutes on center shelf.
9. Remove from oven. Place biscuits in a cake pan and top with remaining 1/4 cup cheese and place under broiler for a few seconds until melted.
10. Brush the tops with melted butter. Continue baking the biscuits for another 5 to 8 minutes. Serve the biscuits warm immediately or same day.

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