What is curly and brilliant green in color and emerges as flower stalks from the bulbs of hardneck garlic? If you guessed garlic scape, you would be right! Get ready because today we are making some Fluffy Garlic Scape Buttermilk Cheese Biscuits.
I’m guessing right now that for those of you that are familiar with garlic scape, you look forward to this time of the year. Garlic scape can easily be found at local markets or if you are privileged like me, in your backyard 🙂
For those of you that have no idea what I am referring to, you, my friend, are in for a very special treat.
Fresh garlic scapes, also referred to as garlic shoots, curls, stems, spears or even serpent garlic are only available for a couple of weeks -usually very late spring to early summer. As was mentioned, they emerge as twisty and curly flower stalks from the bulbs of hardneck garlic.
Last fall, I planted some certified organic Italian Porcelain Hardneck Garlic, ordered online from Boundary Garlic Farm (not sponsored). I could not have been happier to see that my garlic had survived a very wet spring. As a result, I now have garlic scape to enjoy!
A young garlic scape is very tender. It can be consumed much like chives or green onions -which is to say, raw and chopped up finely. It can then be added to your favorite summer salads, in dressings or in dips -or even in cold soups. You would probably not be surprised if I told you that garlic scapes have a mild garlic flavor without that signature pungent quality.
As the garlic scape matures, it becomes a little bit more fibrous and tough. At this stage, the scape can be consumed much like sautéed garlic. They are absolutely great in stir fries!
Should you find that you have too much garlic scape, just cut them off the plant and refrigerate them. They will keep for a couple of months. It is advisable to remove the garlic scape so that the plant directs all of its energy to growing the garlic bulbs.
Today, I would like to share with you one of my favorite ways to have garlic scape -biscuits!
Is there anything better than biting into freshly baked fluffy buttermilk biscuit?
You might be thinking that this season appropriate food for the winter is only good to serve with a big bowl of soup. I would like to suggest that these biscuits are equally appreciated when served with a salad.
You might also be thinking that biscuits are complicated to make. Nothing could be further from the truth. In just a few simple steps, you can make the fluffiest, best tasting biscuits. Are you ready?
In a medium-size bowl, whisk together the dry ingredients. Using a cheese box grater, grate frozen butter over dry ingredients. Toss gently to incorporate the butter.
Many years ago, I saw an episode with Chef Michael Smith where he incorporated frozen grated butter with the dry ingredients to make his biscuits. No double knife method and no pastry cutter… I thought this was a genius idea! This method also ensures very fluffy biscuits.
Once the grated butter has been well incorporated, add some finely chopped garlic scapes, three to four depending on personal taste…
… followed by some grated cheese and gently combine. A sharp cheddar cheese, mixed with a little Gruyere or even mozzarella works great in these Fluffy Garlic Scape Buttermilk Cheese Biscuits.
I will usually use whatever cheeses I have in my fridge.
Now it’s time to make a well and add the buttermilk.
Mix until the dough just barely comes together.
In actual fact, you will notice that the dough comes together rather very quickly.
It is now time to transfer the dough to a floured wooden board and knead gently 4-5 times.
Then, with the help of a rolling pin, apply very gentle pressure to roll out the dough to an oval/round shape approximately 1-inch thick. Try not to over-manipulate the dough, as this will result in a very dense biscuit. You can also pat the dough into the desired shape.
Don’t worry if it isn’t the perfect shape. What’s important is to get your biscuits in the oven as quickly as possible with the least amount of manipulation.
With a with a very sharp knife, cut the dough into eight wedges.
Transfer to a parchment lined cookie sheet and bake in a pre-heated oven for about 15-20 minutes.
Before you know it, you are biting into a warm, Fluffy Garlic Scape Buttermilk Cheese Biscuits -a simple and fresh tasting savory biscuit that is guaranteed to be appreciated by all.
Origins of the recipe for Fluffy Garlic Scape Buttermilk Cheese Biscuits:
The original recipe used for these Buttermilk Biscuits is one that I’ve adopted from Alton Brown. Without a doubt, this is my go to buttermilk biscuit recipe. There are truly endless variations to this recipe and today I wanted to share these Fluffy Garlic Scape Buttermilk Cheese Biscuits with all of you.
These savory biscuits are great year round. They make the perfect accompaniment to summer salads. If you are looking for salad inspiration, might I suggest this Easy Summer Chickpea Salad or even this classic Italian Tomato Cucumber Salad.
Have you ever used garlic scape? Would love to hear from you!
- 2 cups flour, all purpose
- 4 teaspoons baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon salt
- ¼ cup butter, frozen
- 2-4 tablespoons garlic scapes, finely chopped (about 3-4)
- 1 cup grated cheddar cheese
- 1 cup buttermilk,cold
- Preheat oven to 450° F.
- Line a baking sheet with parchment paper.
- In a large bowl, sift together all the dry ingredients.
- Using a cheese box grater, grate frozen butter over dry ingredients.
- Toss gently to incorporate the butter.
- Add the garlic scapes and cheddar cheese and quickly combine together.
- Make a well and pour in the cold buttermilk.
- Stir until just combined (I use a wooden spoon).
- Turn out onto a lightly floured surface.
- Knead gently 4-5 times and then pat into a 1-1½" thick rectangle or round/oval. Can also use a rolling pin.
- Cut into rectangles or wedges (This avoids any left over scraps you would get by using a round cutter).
- Place close together on parchment paper.
- Bake for 15-20 minutes or until fluffy and golden brown.
You can substitute the garlic scapes with ¼ cup of garlic chives.
Best served the day they are made.
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