Spinach Artichoke Biscuits

Spinach Artichoke Biscuits


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Tasty and buttery biscuits go with just about everything. I especially love all of the creative recipes using biscuits in ways that I had never thought to use them before. Here is an example of a fun and creative way to use your biscuits. Try out this spinach artichoke biscuit recipe today!

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Chicago, IL

Time needed

15 min preparation + 13 min cooking

Serving Size / Yield

2-4 servings


  • 1 can Flaky Layer Biscuits
  • 1 ½ C Baby Spinach, chopped
  • ¼ C Artichoke Hearts, drained & chopped
  • 1 Garlic Clove, minced
  • 4oz Whipped Cream Cheese
  • 1/3 Container Reduced Fat Sour Cream
  • ¼ C Parmesan Cheese, grated
  • ¼ tsp Paprika
  • ¼ tsp Celery Salt

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Begin this recipe for spinach artichoke biscuits by preheating your oven to 350 degrees and preparing a muffin tin with cooking spray. Next, prepare your biscuits by carefully running a knife through the biscuit’s top layer. Take a small cookie cutter and remove the middle section of the biscuit, keeping the bottom layer intact. Don’t worry about the middle layer, it will be used in this recipe so set it aside for now.

Set your hollowed biscuit into one of the muffin holes. Repeat this process with the remaining biscuits. For the center pieces of biscuit dough, press them firmly into the bottom and up the sides of the remaining tin holes. Set aside and prepare the filling.

Heat about a tablespoon of olive oil in a medium skillet. Once hot, add the garlic to the pan. Let cook for about 30 seconds to one minute or until fragrant before adding the spinach. Sauté until just wilted. Remove from the heat and set aside.

Combine your cream cheese and sour cream in a medium bowl. Stir to combine and then add your spinach, artichoke hearts, about half of the parmesan cheese, celery salt, and paprika. Stir well to combine.

Next, scoop about a tablespoon of the mixture into the center of your biscuits. Top each with a generous amount of parmesan cheese. Set in the oven to bake for approximately 13 minutes or until the filling is hot and the biscuits are cooked through.

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