Recipe Reminder: Drop Biscuits with Cheddar and Greens

Somehow, without really intending for it to happen, I’ve found myself the member of two different CSA programs this season. Both are half shares, so it’s not a truly excessive amount of produce, but it’s proving to be just enough that I have to be exceedingly proactive in ensuring it is all used.

For instances, this week I found myself in the possession of three heads of lettuce, three bunches of kale, one bundle of mustard greens, as well as spinach, dandelion greens and a giant head of napa cabbage. I’ve made a series of enormous salads, wilted spinach into eggs, cooked up four sheet trays of kale chips, and made a big old batch of these drop biscuits.

If you’re finding yourself similarly inundated with greens of all varieties, these biscuits are a lifesaver. You can fold a full two cups of sauteed greens into the dough (in this case, I used both mustard greens and kale, but truly, use whatever you have), they freeze really well, and they’re quite tasty when toasted.

Also, the kinds of flours are flexible. This time, I used a combination of whole wheat and rye flours, but in the past have also used whole wheat pastry, all-purpose and even oat flour. For those of you who eat gluten-free, I imagine you could swap in your favorite GF flour blend without trouble.

How are you guys using up all those spring greens these days?

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