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.
Best served the day they are made.
Bake in a preheated oven. This usually takes about 20 minutes or longer. To ensure proper temperature, verify with an oven thermometer.
Properly whisk together the dry ingredients. This will ensure even distribution of the leavening agents.
Do not over mix the dough. Over mixing creates a very dense biscuit.
Do not over bake! Once golden brown in color, remove from the oven.
What is a good substitute for garlic scapes? Garlic cloves or chives make a great replacement. You will need about 1 clove and ¼ cup respectfully. What's the secret to fluffy biscuits? Use frozen grated butter and "rub evenly with the dry ingredients (credit: chef Michael Smith).What is a substitute for buttermilk? You can substitute buttermilk with sour milk. Measure 2 tablespoons of lemon juice and add milk to make 1 cup; stir and allow to stand for 5 minutes. Can also be replaced by yogurt (same amount).Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. *Adapted slightly from Alton Brown