Garlic Scape and Cheddar Biscuits
Garlic scape and cheddar biscuits are a great way to bring seasonal ingredients into your baking.
These soft, cheesy biscuits are easy to make and perfect for pairing with soups, eggs, or eating on their own as a snack. The garlic scapes add a mild garlicky taste without overpowering the cheddar.
What Part Of Garlic Scape Do You Eat?
You eat the tender green stalk of the garlic scape. This is the flower stem that garlic plants send up in early summer. The top has a small bulb-like curl and a flower bud, but most people trim that off and use the straight, tender parts of the stalk. Chop them like chives or green onions and toss them into anything that needs a boost.
What Do You Do With Garlic Scapes?
Garlic scapes are incredibly versatile. You can:
- Mince them and use them in biscuits, scones, or savory muffins.
- Make a garlic scape pesto for pasta, toast, or grilled meats.
- Add them to stir-fries, omelets, or roasted vegetables.
- Pickle them for a tangy snack.
They offer a more subtle garlic presence than a clove, and they cook down nicely without becoming bitter.
When Should I Cut The Scapes Off My Garlic?
Cut scapes off when they start to curl into a loop. This typically happens a few weeks before the garlic bulbs are ready to harvest, around early to mid-summer. Removing the scapes helps the plant focus energy on growing the bulb. Use a clean pair of scissors or garden shears and snip just above the top garlic leaf.
How Many Garlic Scapes Equal A Clove Of Garlic?
Garlic scapes are milder than cloves, so you’ll need a bit more to get the same impact. Roughly 2 to 3 tablespoons of finely chopped garlic scape equals the punch of one clove of garlic. That makes them ideal for recipes where you want a gentler garlic presence spread throughout the dish.
Storage Instructions
To store garlic scape and cheddar biscuits:
- Let them cool completely before storing.
- Place them in an airtight container at room temperature for up to 2 days.
- For longer storage, refrigerate for up to 5 days or freeze in a sealed bag for up to 2 months.
- To reheat, warm in a 300°F oven for 8 to 10 minutes, or microwave for 15 seconds if you’re short on time.
- 2 cups flour
- 1 tbsp baking powder
- ½ tsp baking soda
- 1 tsp kosher salt
- 3 garlic scapes thinly cut, roughly ⅓ cup; sub for green onions if desired
- 1 cup cheddar cheese grated
- 6 tbsp unsalted butter frozen
- 1 cup buttermilk cold
- 1 – 2 tbsp butter melted
- Preheat oven to 450 ℉.
- Using a cheese grater, grate your butter into a dish or plate. Once grated, place back in the freezer while you prep your other ingredients. (You want the butter to be super cold).
- In a large bowl, combine the flour, baking powder, baking soda, and salt. Mix until combined well.
- Add in your cold grated butter, using a fork to incorporate into the dry ingredients. Next, mix in your garlic scapes and cheddar.
- Add in the buttermilk and combine. Scrape mixture onto a lightly floured surface and gently form into a thick rectangle. Fold one side over on top of the other, turn, and repeat.
- Use a round cut out or scraper to form into 8 rectangles or circles (whichever you prefer). Place onto a parchment paper-lined sheet close together. Brush tops with melted butter. Sprinkle with salt.
- If you don't want to bake all of them right now, at this point you can freeze them. Place biscuits on a tray, not touching, in the freezer for an hour. Then, transfer to a resealable plastic bag and freeze. When ready to eat, bake frozen biscuits same temp as below, but just a few minutes longer.
- Bake 15 – 20 minutes or until fluffy and golden brown.
