Garlic Scape and Cheddar Biscuits
These buttery, soft, cheesy Garlic Scape and Cheddar Biscuits utilize a beautifully fragrant early summer ingredient- garlic scapes. Make this anytime of the year using green onions instead of garlic scapes.
Ingredients
- 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
Recipe Instructions
- 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.
Nutrition
Calories: 275kcalCarbohydrates: 28gProtein: 8gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 40mgSodium: 647mgPotassium: 90mgFiber: 1gSugar: 2gVitamin A: 457IUVitamin C: 2mgCalcium: 241mgIron: 2mg
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