If desired, add a little shredded Gruyere or Cheddar cheese to the biscuit dough.
Heat 2 tablespoons oil in a large pot over medium heat.
Add garlic, thyme and rosemary; cook, stirring, until fragrant, about 30 seconds.
Add kale; cook, stirring often, until tender and wilted, 3 to 5 minutes.
Sprinkle with 1/4 cup flour and cook, stirring, for 30 seconds.
Stir in broth, increase heat to high and bring to a boil.
Reduce heat to a simmer and cook, stirring, until thickened, about 2 minutes.
Stir in beans and 1/2 teaspoon each salt and pepper.
Transfer the mixture to the prepared pan.
Using a pastry blender or your fingertips, cut or rub butter into the dry ingredients.
Add buttermilk and stir until just combined.
Form the dough into 6 biscuits and place on top of the vegetable mixture.
Lightly brush with the remaining 2 teaspoons oil.
Place the potpie on a baking sheet.
Bake until the biscuits are lightly browned and the filling is bubbling, about 30 minutes.
Let cool 5 minutes before serving.
Tip
Try white whole-wheat flour in place of all-purpose flour in baked goods.
Look for it near other whole-grain flours.
For the best flavor, store it airtight in the freezer.
To make ahead
Prepare through Step 2; refrigerate for up to 1 day.
Let stand at room temperature for 30 minutes before finishing.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
