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A very light biscuit with tasty caraway seeds makes a good accompaniment for soups and stews at dinner time.



Original recipe yields 50 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 300 degrees F (150 degrees C). Scatter kale over a large baking sheet.

  • Place kale in the preheated oven until dried, about 10 minutes; remove to cool completely, about 10 minutes.

  • Whisk all-purpose flour, whole wheat pastry flour, caraway seeds, baking powder, baking soda, and salt together in a bowl.

  • Beat butter, goat cheese, and sugar together in a bowl until creamy; beat in eggs. Stir kale and onion into butter mixture; stir in flour mixture until a soft dough forms. Gather dough into a ball, wrap in plastic wrap, and chill in the refrigerator for 30 minutes.

  • Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.

  • Roll dough out on a lightly-floured surface 1/2-inch thick; cut into rounds with a small cookie cutter. Place rounds on prepared baking sheets about 1 inch apart.

  • Bake in the preheated oven until lightly browned, about 10 minutes.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

53 calories; 2.2 g total fat; 13 mg cholesterol; 109 mg sodium. 7.1 g carbohydrates; 1.3 g protein; Full Nutrition