I thought, at the time, that they would taste great and be extra-nutritious if I added some powder from my freeze-dried stash.
I could add
spinach (which I did today),
kale (which we don’t like so I sneak it into anything that I can),
tomatoes,
corn, and,
maybe, even chicken.
But first: the spinach
The Recipe
To the basic recipe, which is on my other blog page, I mixed in a sprinkling of powdered spinach.
I didn’t want it to overpower the biscuits, (as they’d be rejected by my picky-eater), so I just made the dough “lightly speckled”.
It’s also important to remember that a large handful of spinach, when freeze-dried, will be more like a tablespoon after powdered. (Don’t quote me on that measurement - but you get a lot of leaves in a spoonful of its powdered form.)
After the adding in of the spinach, I mixed in the sourdough starter, cut out the biscuits and popped them into the air fryer.
I, still, have yet to find my cookie and biscuit cutters. Till then, I use whatever I can find, which has been metal funnels. The key is to have a clean edge to cut with, not rounded. The rounded edge squishes the dough, making it harder for the biscuit to rise and become flaky.
The result? Delicious and I could definitely taste that hint of spinach.
What’s next?
Maybe in the next batch, I will powder some freeze-dried sweet corn and see how that turns out. That should make a wonderful biscuit to serve with some beans, I think.
What else should I try? I’d love to hear your suggestions. - Debbie
