Garlic Scape and White Cheddar Biscuits

When searching for new ways to use the garlic scapes in our CSA, biscuits were a popular option. These biscuits pair nicely with the Kale, Green Onion, and Gouda Quiche that we made earlier this week. The last of the garlic scape pesto we made last week is getting used tonight with the zucchini,  rainbow chard and beet greens from our basket and then that's it for this week! For the ingredients I would consider the 1/3 cup of garlic scapes that I used to be "heaping" since I was trying to use up the last of the stalks that we had in the fridge. This recipe would also be a good way to use up a mixture of green onions and garlic scapes if you have both from a CSA box.

Recipe from Wholefully.

-3 cups all-purpose flour
-1 tablespoon sugar
-4 teaspoons baking powder
-1 teaspoon baking soda
-1 teaspoon salt
-1 cup shredded white cheddar cheese
-1/3 cup thinly sliced garlic scapes
-1 1/2 sticks chilled butter, grated
-1 2/3 cup buttermilk
-Additional flour for the work surface

Preheat the oven to 400 and then combine the flour, sugar, baking powder, baking soda, and salt in a large bowl. Mix the dry ingredients together and then add the cheddar cheese and garlic scapes.

Work the butter into the dry ingredients until the butter pieces are pea sized (think about this dough like pie dough, the pea sized pieces are going to make layers in the final product). Gently stir in the buttermilk, making sure not to over mix the dough.

Flour a work surface and dump the dough out of the bowl. Flour the top of the dough and pat it into a circle about 1/2 inch thick. Fold the dough in half horizontally, and then pat down to a 1/2 inch thick circle again. Fold the dough in half vertically, and then pat down into a 1/2 inch thick circle once more. Repeat this process a few more times while making sure to alternate which direction you are folding the circle. Make sure to flour the dough as needed during this process, you don't want to work the dough too much -- just enough so that there are layers in the finished biscuit.

Flour a biscuit cutter (or a cookie cutter or a drinking glass) and press straight down into the dough to cut the biscuits. Try to get as many from the first round as possible and then gather up the scraps and reform them into dough. Repeat the process of cutting out the biscuits. We used a roughly 2 inch cooking cutter and were able to get 32 biscuits out of this recipe.

Bake the biscuits on an ungreased baking sheet and bake for 10-12 minutes or until golden brown.



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