Savory Kale-Bacon Biscuits Recipe

Reader Contribution by Tammy Kimbler

Kale is one of the last plants to go in my fall garden. I am constantly looking for new ways to cook it before the season ends, and even use it from preserved from the freezer in the winter. Biscuits are a perfect way to use kale for breakfast or dinner, tucked into a savory biscuit with crispy bacon. Serve with delicious toppings like homemade mayonnaise, sliced ham, scrambled eggs and extra smoky tomato jam. These biscuits make a mean slider, loaded with more home-cured bacon, of course.

Savory Kale-Bacon Biscuits Recipe

Ingredients:

2 cups wheat flour
2 cups kale leaves, stems removed, chifonaded
1/2 cup bacon, cooked and crumbed
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1/2 tsp black pepper
1/2 cup yogurt
1/3 cup melted bacon drippings or olive oil
1 large egg
1 clove garlic, minced
1/4 cup minced green onion

Directions:

Preheat oven to 450 degrees Fahrenheit. Combine flour, baking powder, baking soda, salt and pepper in a bowl. Separately, combine yogurt, kale, bacon drippings or olive oil, egg, garlic and green onion. Add wet ingredients to the dry, and gently stir until a dough forms. Turn the dough out onto a floured surface and knead a few turns. Form dough into a ball, cut out biscuit rounds with a floured cutter, and transfer to a greased cookie sheet. Bake for 15-20 minutes until the biscuits are lightly browned. Cool on a wire rack.

Tammy Kimbler grows, forages, cans, dries, pickles, ferments, brews, ages, cooks and eats from her Minneapolis, Minn., backyard. At One Tomato, Two Tomato, she aims to show how easy, accessible, healthful and delicious gaining control of your personal food system can be. Connect with Tammy on Facebook, Twitter, Instagram, and Pinterest, and read all of her MOTHER EARTH NEWS posts here.


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