As Laura said, it’s been kind of quiet around here lately. We haven’t stopped messing up our kitchens, but we only want to post the best recipes that we try. Sometimes we get in a rut and don’t try new dishes. And sometimes, the recipes that we try don’t turn out so well. Occasionally that’s the fault of the recipe. (Last week’s nondescript Indian lentils with asparagus – I’m lookin at you! Risotto with shiitakes, I’m not letting you off the hook, either. You over-promised and under-performed.) And sometimes it’s the fault of the baker. (Really, berry shortcake gone wrong, the fault was all mine.)
So please don’t interpret our silence as laziness. It’s because we only want to post the good stuff. Last week, I made gruyere and garlic scape biscuits, and they definitely fall into the category of Good Stuff.
Here in PA, the growing season is a bit behind what Laura’s experiencing in Nashville. Our farmer’s market still has fresh peas, strawberries, spring onions, and garlic scapes. If you can find some of the scapes, be sure to pick them up for these biscuits. But if your area is past that part of the season, you could substitute thinly sliced scallions.
Garlic scapes are the long, thin, curly top part of a garlic plant, and many garlic growers cut them off while they’re still pale green in the spring so that the plants puts their energy into making the garlic bulb. Scapes taste like a toned-down combination of garlic and green onions. They’re nice chopped up in a stir fry, tossed with pasta, scrambled into eggs – anywhere that you’d use green onions.
These biscuits pair scapes with nutty gruyere cheese, although you could probably also try gouda. The recipe, found here, incorporates butter and buttermilk for a fluffy, cheesy biscuit that works just as well with dinner as it does with breakfast.
- 2 cups flour
- 1 tbs. baking powder
- 3/8 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 8 tbs. unsalted butter, very cold and cut into pieces
- 1 1/4 cup shredded gruyere
- 1/4 cup chopped garlic scapes
- 3/4 cup buttermilk
- 2 tbs. melted butter
- Preheat the oven to 400 F. Line a cookie sheet with parchment paper.
- In a medium-sized bowl, whisk together the flour, baking powder, salt, and pepper. Using a pastry blender, cut in the butter until it forms small crumbs. Mix in the cheese and garlic scapes. Add the buttermilk and use a spatula to gently mix it in, stopping when the ingredients are just combined.
- Turn the dough out onto a floured counter and knead once or twice. Shape the dough into a rectangle, about 4 inches by 14 inches. Cut the rectangle into 14 biscuits, each 2 inches x 2 inches.
- Transfer the biscuits to the cookie sheet, and brush the tops with melted butter. Bake for about 18-20 minutes, or until the tops are golden brown.