The recipe for the frittata is from Everyday Food and the recipe for the biscuits is from an ooooold edition of a Better Homes and Garden's cookbook. Yes the biscuit recipe uses shortening, but if this is only the second time I've ever used shortening I think we'll be alright. The important thin is that they are my first fluffy and light biscuits EVER! We ate them with copious amounts of salted butter and orange blossom honey. The frittata is especially good with extra shredded cheese and lots of Tapatio.
Spinach and Cheddar Frittata:
3 large eggs + 4 egg whites
6 tablespoons shredded sharp cheddar cheese
2 teaspoons whole milk
salt and pepper
1 tsp extra virgin olive oil
1 small onion, finely minced
4 1/2 cups baby spinach
Place 4, 8 oz lightly oiled ramekins on a baking sheet and preheat oven to 450. Place the baking sheet with the ramekins in the oven while you prepare the frittata.
In a medium sized bowl, mix together eggs, 1/2 of the cheese, milk, a sprinkle of salt and pepper.
In a medium sized skillet heat olive oil over medium heat. Add onion and cook 1-2 minutes. Add spinach a handful at a time and cook until just wilted. Add spinach mixture to eggs. Remove ramekins from oven and immediately divide the egg mixture among them. Sprinkle with remaining cheese and return to oven for 12-15 minutes, or until the frittata is puffed up and beginning to turn golden brown.
2 cups sifted AP flour
3 teaspoons baking powder
1/2 teaspoon salt
1/4 cup shortening
3/4 cup milk
Cut the shortening into the sifted dry ingredients until mixture resembles course crumbs. Make a well in the center and add the milk all at one time and stir quickly with a fork until dough follows the fork around the bowl (DO NOT OVER MIX!)
Turn the dough out onto a lightly floured surface. Knead gently for 30 seconds (DO NOT OVER-KNEAD!). Roll dough to 1/2" thick and cut with biscuit cutter; do not twist or turn biscuit cutter while cutting-just go straight up and straight down. Bake in a 450 degree oven for 10-12 minutes. Best served warm.