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Kale and Onion Mini Biscuits

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"A very light biscuit with tasty caraway seeds makes a good accompaniment for soups and stews at dinner time."
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1 h 25 m servings 53
Original recipe yields 50 servings (50 biscuits)


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  1. Preheat oven to 300 degrees F (150 degrees C). Scatter kale over a large baking sheet.
  2. Place kale in the preheated oven until dried, about 10 minutes; remove to cool completely, about 10 minutes.
  3. Whisk all-purpose flour, whole wheat pastry flour, caraway seeds, baking powder, baking soda, and salt together in a bowl.
  4. 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.
  5. Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
  6. 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.
  7. 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

Per Serving: 53 calories; 2.2 7.1 1.3 13 109 Full nutrition

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