Makes 12 biscuits
Adapted from Serious Eats

In late spring, hardneck varieties of garlic produce a tender flower stalk, with a bud at the end. Harvested in late spring, this garlic scape is removed to encourage the underground garlic bulbs to grow in size. Use garlic scapes in any recipe where you’d use garlic cloves - roasted, sautéed, or blended into sauces, pesto, or dips.

The allium family is one we often mention - encompassing onions, ramps, scallions, garlic, shallots, chives, and so on, it’s one of the most delicious and widely used culinary ingredients. All alliums are interchangeable in this cheesy biscuit recipe - if you don’t have garlic scapes on hand, substitute any allium you’d like! These easy drop biscuits come together in a snap, a great accompaniment to soup or chili.

INGREDIENTS:
1 stick unsalted butter (4oz), diced and refrigerated
1 ½ cups (8oz) all purpose flour
2 tsp baking powder
1 tsp kosher salt (Dickinson Salt Co.)
2 Tbsp green garlic, green and white parts, thinly sliced
2 oz sharp cheddar cheese, diced into small cubes or grated
¾ cup milk

Italicized items are available at the Carriage House Farm Market. Linked Items are available at our online store.

DIRECTIONS:

*Preheat oven to 400 degrees and line a baking tray with parchment paper.

Cut the butter into ¼ cubes and put back in the fridge to keep cold. Cold butter is the key to tender and flaky biscuits!

Combine flour, baking powder, and salt in a medium mixing bowl. Add in the chilled butter. Using a pastry cutter or your hands, cut the butter into the flour until the texture resembles coarse cornmeal, with some larger pea-size pieces of butter still remaining.  Add in the cheddar cheese and green garlic and mix gently just to evenly combine.

Pour in the milk. Using a fork, mix the batter until just barely combined. Careful not to overmix!

Use a spoon to drop about 12 biscuits onto the baking sheet and bake for approximately 20 minutes, until golden. Cool on a wire rack and serve warm or at room temperature.