Learn how to make flaky cheddar garlic scape biscuits. This fancy biscuit recipe uses sharp cheddar cheese and garlic scapes harvested straight from the garden.
Every Spring, we get an abundance of garlic scapes! We love using these tender flower stalks in bread, on pizza, in quiche, and anywhere that garlic would be used! Read more about garlic scapes in our article How to Grow Garlic in Zone 9.
Since garlic scapes are a once-a-year thing around here, we use this same biscuit recipe, but with chives, instead of scapes and it turns out great! So if you don’t have garlic scapes in the garden or haven’t found them at your local farmer’s market recently then use chives!
We absolutely utilize our freezer for so many things on the homestead. One of the questions I ask myself often, is can I freeze this for later? This answer is addressed later under commonly asked questions, but the short answer is yes! I prefer to freeze the dough instead of the pre-cooked biscuit, so that the final product tastes freshly made.
We usually bake a loaf of sourdough every day, but if it is eaten up throughout the day…or we just haven’t baked, this is a quick recipe to whip up at dinner time.
Tools You’ll Need to Make Flaky Cheddar Garlic Scape Biscuits
- Food Processer
- Biscuit cutter
- Baking sheet
- Measuring cups
- Wire cooling rack
- Measuring spoons
Ingredients You’ll Need to Make Flaky Cheddar Garlic Scape Biscuits
- 2 1/4 cups all purpose flour
- 2 1/2 tsp baking powder
- 2 tsp sugar
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup colder butter, cubed
- 1 cup sharp cheddar cheese
- 1 cup milk
- 3 garlic scapes, chopped
How to Make Flaky Cheddar Garlic Scape Biscuits
- Pre-heat oven to 425 degrees F. In a food processer, add the first five ingredients.
- Pulse while adding the butter slowly until the mixture resembles coarse crumbs.
- Add the cheese, garlic scapes, and milk. Pulse just util moistened.
- Turn onto a lightly floured surface, knead gently 8-10 times.
- Pat or roll dough to 3/4-in. thickness.
- Fold dough in half towards you.
- Roll out again to 3/4-in thickness.
- Cut with a floured 2-1/2 in. biscuit cutter or the band of a half pint mason jar. (that’s what I use!)
- Place 2 in. apart on a greased baking sheet. Bake 10-12 minutes or until golden brown.
- Brush a bit of butter on the top of each biscuit after removing it from the oven, while it is still on the baking sheet.
- Serve warm.
What to serve with Flaky Cheddar Garlic Scape Biscuits:
- Venison Stew
- Rustic Potato and Leek Soup
- Minestrone
Flaky Cheddar Garlic Scape Biscuits Tips
- Make sure the butter stays cold-cold butter is what ensures these biscuits are flaky with plenty of layers. Avoid touching the butter or re-rolling the dough too many times because this warms up the butter.
- Use a food processer-this helps to avoid touching the butter more than need be. Using a food processer allows all of the ingredients to get whizzed up togther faster which allows the butter to stay cold instead of getting up to room temperature.
- Make sure your baking powder is fresh-baking powder does have an amazing shelf life, but if it is too old, it simply will not perform as well.
- Be gentle!-Once the dough ahs JUST come together, it is time to turn it out to be rolled out. I the dough is overworked and mixed to much it can become tough, plus the butter may warm up!
- Use good quality dairy– for us this means using aged sharp cheddar cheese. The flavor stands out much more than mild cheddar.
Commonly asked questions
What do garlic scapes taste like?
Garlic scapes have a milder flavor than the bulb. They are fresh, garlicky, and almost meaty. Some what describe the freshness as grassy. The garlic flavor is prominent but much milder than raw garlic. Their texture is similar to a young asparagus stalk.
Can I freeze biscuits?
Yes! We recommend using a freezer wherever you can! Though these biscuits are best straight from the oven, they can be frozen. Just be sure to cool them completely on a wire rack before transferring to a gallon sized freezer bag. They will store for 2-3 months in the freezer. To re-heat, previously baked biscuits, put frozen biscuits on a parchment-lined baking sheet and bake in a 350-degree oven for 15-20 minutes. To prevent the biscuits from over-browning, lay a sheet of foil over the frozen biscuits. The biscuits are ready when they’re soft and warm through the center.
Can I freeze biscuit dough?
Yes! Biscuit dough freezes surprisingly well. You will want to freeze the biscuits only once you have already cut them into their biscuit shape. Lay them out on a baking sheet lined with parchment paper, cover and freeze them flat. Once they are frozen solid, transfer them to a gallon sized freezer bag. Don’t forget to label the contents!
How do you get a light flaky biscuit?
To achieve a light, airy, and flaky biscuit be sure to keep your butter cold. It can be helpful to even put the dry ingredients into the freezer before you start baking. Especially if you have a hot kitchen in the summer. Biscuits have layers when the butter stays cold. If the butter starts to soften or melt at all, you lose some of the separation of the dough. Hence, loosing those delicious layers that we all love so much!
Can I substitute chives for garlic scapes?
Yes! Garlic scapes are a once a year treat for most home gardeners. When they are not in season substituting chives would work well with this recipe. Chives have a much longer season, as chives grow year around here on our homestead. Chives will change the flavor profile slightly but would be still delicious!
Flaky Cheddar Garlic Scape Biscuits
Learn how to make flaky cheddar garlic scape biscuits. This fancy biscuit recipe uses sharp cheddar cheese and garlic scapes harvested straight from the garden.
Ingredients
- 2 1/4 cups all purpose flour
- 2 1/2 tsp baking powder
- 2 tsp sugar
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup colder butter, cubed
- 1 cup sharp cheddar cheese
- 1 cup milk
- 3 garlic scapes, chopped
Instructions
- Pre-heat oven to 425 degrees F. In a food processer, add the first five ingredients.
- Pulse while adding the butter slowly until the mixture resembles coarse crumbs.
- Add the cheese, garlic scapes, and milk. Pulse just util moistened.
- Turn onto a lightly floured surface, knead gently 8-10 times.
- Pat or roll dough to 3/4-in. thickness.
- Fold dough in half towards you.
- Roll out again to 3/4-in thickness.
- Cut with a floured 2-1/2 in. biscuit cutter or the band of a half pint mason jar. (that's what I use!)
- Place 2 in. apart on a greased baking sheet. Bake 10-12 minutes or until golden brown.
- Brush a bit of butter on the top of each biscuit after removing it from the oven, while it is still on the baking sheet.
- Serve warm.
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