If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: The miniature bulblets that shoot up in the summer from wild garlic are fabulous raw: sweet, crunchy, and juicy! But they also hold their flavor through cooking, lending a sweet onion flavor that never bites. Sarah Villamere, now doing pastry at Raymonds in Newfoundland, was inspired to create this recipe with us by imagining a biscuit packed with a sour cream and onion flavor. —tama matsuoka wong
Makes 2 dozen
- 4 cups flour
- 1/2 cup sugar
- 2 tablespoons baking powder
- 1/2 pound unsalted butter, cold and cubed
- 3/4 cup wild garlic aerial bulblets
- 1 cup heavy cream
- 1 1/2 teaspoons salt
- In a large bowl, mix flour, sugar, baking powder, and salt.
- Mix in cold butter cubes until the butter adheres to the mix and forms pea-sized crumbles.
- Add wild garlic bulbets until just incorporated.
- Mix in the cream. DO NOT overmix.
- Tip batter out of the bowl onto a flat surface. Gently form the dough into 3 equal portions. Press each portion into an oval disc about 1 1/2 inch thick. Wrap in plastic wrap and chill until the butter has solidified.
- Remove from fridge and cut into wedges. Chill another 15 minutes.
- Set the wedges 1 inch apart on cookie sheet.
- Optional: Brush tops with milk and sprinkle with onion salt.
- Bake at 350° F for 7 minutes.
- Rotate the tray and bake for another 5 to 7 minutes, or until golden brown.
- This recipe is a Community Pick!