Breakfast Biscuits

Directions

1. 1
   Preheat the oven to 450 F. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
2. 2
   In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Grate in the frozen butter and toss the mixture with a spoon, pastry cutter, or your hands until the butter is coated in flour and the mixture resembles coarse crumbs. Pour in the buttermilk and stir a few times until it starts to come together into a dough. Add the cheese, bacon, eggs and spinach and continue stirring until it comes together into a rough ball and everything is evenly dispersed through the dough. Try to mix it as little as possible.
3. 3
   Turn the dough out onto the prepared baking sheet and form the dough into an 8 inch disc with your hands. With a sharp knife, cut the disc into 8 wedges. Spread out the wedges with your hands. This is not completely necessary. I just like the crisper edge this gives to all the biscuits. You can leave them touching if you prefer. Bake for 18-20 minutes or until golden brown. Remove from oven.
4. 4
   These are best served warm, the same day they are baked. But they keep well in a sealed container in the refrigerator for up to 3 days. If refrigerated, reheat them in the microwave for 20-30 seconds.