This is the first time I made biscuits and was pleasantly surprised at how quick and easy they were, no doubt they are popular in Southern US. I love how cayenne and black pepper helped to improve the cheddar flavor and so does the mild yet floral garlic flavor plays out exceptionally well. After making these I am wondering what is the difference between a savory scone and biscuits? But on second thought whatever it is, who cares as long as it is delicious!
I know, I know garlic scape are difficult to source. Incase you don’t have access to farmer’s market or a CSA (Community Supported Agriculture), don’t fuss too much just skip them or replace them with some finely chopped jalapeno pepper. Yes you won’t get garlic flavor but these biscuits are still great without it. Serve warm with a pat or two of butter.
Makes 12 biscuits
- 300 grams/ 2 1/2 cup all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon cayenne pepper
- 1 teaspoon black pepper, freshly grinded
- 113 grams/ 1/2 cup cold unsalted butter, cut into small pieces
- 1/4 cup garlic scape, finely chopped
- 112 grams/ 1 cup grated cheddar cheese
- 240 grams/ 1 cup buttermilk, cold
- Preheat oven to 400° F. In a mixing bowl combine flour, baking powder, salt, cayenne and black pepper. Rub cold butter with fork or finger tips till the mix resembles a pea sized coarse meal.
- Toss chopped garlic scape and cheddar. Make a well in center and add buttermilk. Make the dough, it will be shaggy. Knead about 4 to 5 times.
- Lightly flour surface and pat the dough into 9 inch round and ½ inch thick. Cut out 8 circles using 2 ½ inch biscuit cutter. Bring the scraps together and cut 4 more circles.
- Place them an inch apart on baking sheet lined with parchment. Bake for 20 minutes or until top is golden brown. Remove and cool on cooling rack briefly. Serve warm.
Note: Store in airtight container for 3 days. To eat reheat in toaster.