• Preparation Time 15 minutes
  • Baking Time 15 minutes
  • Makes 12 biscuits
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • ½ cup cooked spinach, dried well
  • 3/4 cup Carnation® Regular, 2% or Fat Free Evaporated Milk, cold
  • 3 tbsp vinegar
  • 2 cups Robin Hood® Original All Purpose Flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/3 cup All Vegetable Shortening, cold, cut in pieces
  • 3/4 cup crumbled feta cheese
  • 1/4 cup chopped fresh dill
  • 2 tbsp Carnation Regular, 2% or Fat Free Evaporated Milk
  • Sprinkle with Kosher salt or coarse salt (optional)
  • Biscuits

Serving Size: 12 biscuits


Serving Size: 12 biscuits

  • Cook spinach according to package directions. Rinse with cold water and dry well. Chop. You should have ½ cup (125mL). Reserve.
  • Preheat oven to 400ºF (200ºC). Line a baking sheet with parchment paper.
  • Combine milk and vinegar in small bowl. Reserve.
  • Mix flour, baking powder, baking soda and salt in large bowl. Cut in shortening until it is in pea size bits. Add reserved evaporated milk, spinach, feta cheese and dill. Mix to combine. Gather dough into a ball and gently knead everything together.
  • Pat dough on a lightly floured work surface until it is ¾” (2cm) thick round. Cut with a 2” (5cm) cookie cutter. Gather up scraps and repeat with remaining dough. Transfer to prepared baking sheet. Brush with remaining 2 tbsp (30mL) milk and sprinkle with salt.
  • Bake in preheated oven for 12 to 15 minutes, or until lightly golden.


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