Prepare the spinach and artichoke filling

• Squeeze the excess water out of the spinach and chop it.
• Chop the artichoke hearts and mix with the spinach, cream cheese, parmesan, mozzarella and garlic.
• Season with salt and pepper.

Make the biscuit dough

• Whisk the flour, baking powder, salt and pepper in a bowl.
• Rub in the cold butter until the mixture looks like coarse crumbs.
• Pour in the cold milk and stir just until a dough forms.

Fill and shape the biscuits

• Flatten portions of dough and spoon the spinach and artichoke filling in the center.
• Fold the dough over the filling and seal, then place on a lined baking tray.
• Brush the tops with olive oil.

Bake

• Bake in a preheated oven at 200 °C until golden and puffed.
• Let cool slightly before serving.