Spinach, Feta, and Sun-Dried Tomato Biscuits

HOLY COW!!!  We found these gems in a Ward cookbook from Cincinnati.  They are incredibly delicious cold or warm.  Fresh baked with a little bit of homemade butter on top?  Increible.  Fantastico.  Period.

Ingredients:
2C. bleached all-purpose flour
2 tsp. baking powder
1/4 tsp. baking soda
1 tsp sugar
1/4 tsp salt (we skipped this)
6T unsalted butter, frozen solid (we only had salted)
2 medium cloves garlic, minced
2 T. minced sun-dried tomatoes packed in oil, plus 2 tsp of the oil (we only had dry sun-dried tomatoes, so I added olive oil to the skillet for the garlic and threw the tomatoes in for the last minute)
1/2 C. frozen chopped spinach, thawed and squeezed dry (we have a couple bags of different green leafy vegetables we can no longer tell apart, guessing this time it was rainbow chard)
1 C. cold buttermilk (YUM)

Adjust oven rack to middle position and preheat oven to 450 degrees.  With a fork, mix flour, baking powder, baking soda, sugar and salt in a medium bowl.  Using the large holes on a box grater (or a food processor), coarsely grate butter into the dry ingredients; mix quickly with fingertips to blend evenly.  Briefly saute garlic in tomato oil in a small skillet.  Scrape garlic into spinach; add tomatoes and feta, and mix with fingertips.  Mix into the above dry ingredients.

Stir in buttermilk with fork and mix until dough just comes together.  If necessary, add extra droplets of buttermilk over any dry patches.  Turn dough onto floured work surface and pat into ta thick disk about 6" across.  Cut in half with a knife (or a dough scraper), then cut each half into five parts.  Pick up each piece and gently, without overhandling the dough, shape into a round.  

 Spray a 9" cake pan (or 2 8" rounds, or a cookie sheet...) with cooking spray and arrange biscuits in pan.  Bake until golden brown, about 20 minutes (we did 22).  Serve immediately.  Makes 10 biscuits.

Stinkin Delicious.  Let me know what you discover to eat these with!  So far... they taste great for breakfast and with red sauce and pasta.