In years past, green breakfast was easy. Just add copious amounts of green food coloring to … well… just about anything. (Green rice is lovely. Green oatmeal is kind of gross.)
But, in this brave, healthy new world of ours, green food coloring is just not appealing. (Spouse says that it never was, but that’s beside the point.)
So, green breakfast has to be naturally green, and there’s no green flour with which to make it. Luckily, I had a bag of frozen peas on hand, and some frozen chopped spinach. And, I had some gluten free Bisquick a dear friend had sent me.
Reading the ingredients on the Bisquick, the only thing that is expressly forbidden to us is the white processed sugar. But, desperate times call for desperate measures, and a little sugar once a year won't kill him.
So, I started with the basic biscuit recipe from the box, but at 2/3 quantity. Substituted blenderized peas for some of the milk. Added some shredded white cheddar for flavor and for extra binding ability. Drained chopped spinach for a little green-on-green effect.
Oops on the liquid. 2/3 of 2/3 is not ... 2/3. The batter was a bit wet and sticky. And, sampling the batter, it was just to pea-ey. Blech.
The second problem was easy to fix: Just add a bunch of dry chopped onion, dry garlic, and ground pepper. Alas, the dry onion didn't soak up too much of the liquid, so I had to squish in some extra bisquick.
The green-on-green sure did turn out pretty, even when baked. But, the real question is, would they elicit the official St. Pat's Day Look of Dread on The Spouse's face? Er, I mean, the real question is, would they taste good?
Lucky for me, the answer to both questions was a resounding "Yes!"
Green Pea Biscuits
1 1/3 C Gluten-free Bisquick
1/4 C butter or shortening
2 eggs, lightly beaten
1/3 C whirled peas – or a little more
1/3 C almond milk, soy milk, or dairy milk.
About 1/2 C thawed frozen chopped spinach
1 C shredded white cheddar cheese
Dehydrated chopped onion, garlic granules, and fresh ground black pepper to taste
- Preheat oven to 400 (F) and lightly grease 2 cookie sheets or iron skillets.
- Prepare the peas by heating about ½ bag of frozen peas in water until they’re thawed, but not cooked. Drain and whirl in the blender. Measure about 1/3 C or a little more into a glass measuring cup.
- Add enough almond milk to bring the level up to 2/3 C.
- Cut the butter or shortening into the GF Bisquick.
- Add the pea mixture and eggs into the Bisquick mixture and stir in.
- Add the cheese and the seasonings, and mix well.
- If the dough seems a little to soft and sticky, mix a little more Bisquick in. (Use your hands.)
- Drop by rounded teaspoons onto cookie sheet. You can gently smooth the biscuits with your fingers, or just leave them rough.
- Bake about 13 to 17 minutes, until bottoms are brown and tops/sides are just beginning to brown.
- Enjoy plain or with butter.
Note: Even if you can eat gluten, I'd stick with the GF Bisquick. All the mixing in this recipe would make gluteney biscuits tough. But, GF flours stay nice and fluffy and light.