This has got to be one of the crazier baked goods I’ve made lately. Perhaps I’ll rationalize it by saying there’s pretty much nothing I won’t do to get rid of 2 cups of cooked greens. I was also intrigued by the idea of biscuits that don’t contain butter (even if the reason they don’t contain butter is because they instead contain two cups of grated cheddar cheese). Normally I try to only post recipes here that I know I would make again… this one? Not so sure, at least not with kale. The earlier versions of this recipe look more promising: the Cheddar and Mustard Greens version from Food in Jars and before that the Cheddar Scallion and Cheddar Chives recipes from Local Kitchen and Epicurious. So while I will most likely never make these biscuits again with kale, I can’t get the thought of a caramelized onion and swiss chard version with a super-sharp cheddar out of my head.
Biscuits with Cheddar and Kale
(Makes 10-12 biscuits)
1 1/2 cups white flour
1 1/2 cups whole wheat flour
1 tablespoon baking powder
2 teaspoons salt (or a bit less)
2 cups grated cheddar cheese
2 cups of cooked and finely chopped kale
1 cup milk + extra if needed
Begin by finely chopping the kale and cooking it in a little bit of oil until tender. It is hard to know exactly how much raw kale will equal 2 cups cooked kale, so I just cooked a very large bunch of it and it was scarily close to 2 cups. Preheat the oven to 400 degrees F before preparing the rest of the ingredients (grating cheese etc.). Mix together the flours, baking powder, and salt and then add the grated cheese. Next add the cooked kale and mix to distribute the greens evenly (they like to clump together). Add the 1 cup of milk and mix the dough with your hands to try to form a single cohesive ball of dough. Add more milk (1/4 to 1/2 cup) bit by bit if the dough doesn’t hold together. When the dough is holding together nicely, use a spoon to scoop 10 to 12 portions of the dough onto a parchment paper-lined baking sheet. Bake the biscuits for 18-20 minutes until golden brown.