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 cups wild garlic aerial bulblets
- 1 cup heavy cream
- 1 1/2 teaspoon 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!