Southern Style Creamed Spinach with Buttermilk Biscuit Croutons
This easy Southern side dish pairs rich, creamy creamed spinach with crispy buttermilk biscuit croutons made on the stovetop. The spinach is cooked with onion, garlic, and cream cheese for silky texture, finished with a touch of nutmeg and Parmesan. Biscuit croutons add a delightful buttery crunch and soak up the savory sauce perfectly.
Ingredients
Check ingredients as you go.
- Spinach Cream
- Biscuit Croutons
Let’s make it
Spinach Cream
Rinse the fresh spinach thoroughly and drain well. Set aside.
Spinach Cream
In a large skillet over medium heat, melt the unsalted butter. Add the finely chopped yellow onion and sauté until translucent, about 3-4 minutes.
Spinach Cream
Add the minced garlic cloves and cook for 30 seconds until fragrant, stirring constantly to avoid burning.
Spinach Cream
Add the fresh spinach to the skillet. Cook, stirring occasionally, until the spinach wilts down and releases moisture, about 4-5 minutes.
Spinach Cream
Lower the heat to medium-low and stir in the softened cream cheese until melted and incorporated.
Spinach Cream
Pour in the half-and-half and stir to combine. Cook gently until the mixture thickens slightly, about 3 minutes. Sprinkle in the grated Parmesan cheese and ground nutmeg. Stir well.
Spinach Cream
Season with salt and freshly ground black pepper to taste. Keep warm on very low heat while preparing biscuit croutons.
Biscuit Croutons
Heat the olive oil in a separate skillet over medium heat. Add the buttermilk biscuit cubes and sauté, stirring often, until golden brown and crisp on all sides, about 5-7 minutes.
Biscuit Croutons
Remove the biscuit croutons from the heat and drain briefly on paper towels if needed to remove excess oil.
Serving
Serve the creamed spinach hot, topped with a sprinkling of additional grated Parmesan and the warm buttermilk biscuit croutons for added texture and Southern flavor.
Tips & notes
Use fresh baby spinach for the best texture and flavor. If fresh spinach isn't available, frozen chopped spinach can be used after thorough draining. Be careful not to burn the garlic when sautéing. For a richer dish, substitute half-and-half with heavy cream. Biscuit croutons add a nice crunchy contrast but can be omitted for a smoother creamed spinach.
Saving it for later
Store leftovers in an airtight container in the refrigerator within two hours of cooking. Consume within 3 days. Reheat gently on the stovetop or in the microwave.
Reheating
Reheat the creamed spinach in a skillet over low heat, stirring occasionally, adding a splash of milk or cream if it has thickened too much. Reheat the biscuit croutons separately in a toaster oven or oven to maintain crispness.
