Breakfast Biscuits

Preheat the oven to 450 F. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.

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.

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.

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.