Make Ahead

Wild Garlic Biscuits

July  3, 2014
Photo by Yossy Arefi
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
Ingredients
  • 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 This Recipe
Directions
  1. In a large bowl, mix flour, sugar, baking powder, and salt.
  2. Mix in cold butter cubes until the butter adheres to the mix and forms pea-sized crumbles.
  3. Add wild garlic bulbets until just incorporated.
  4. Mix in the cream. DO NOT overmix.
  5. 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.
  6. Remove from fridge and cut into wedges. Chill another 15 minutes.
  7. Set the wedges 1 inch apart on cookie sheet.
  8. Optional: Brush tops with milk and sprinkle with onion salt.
  9. Bake at 350° F for 7 minutes.
  10. Rotate the tray and bake for another 5 to 7 minutes, or until golden brown.

See Reviews

See what other Food52ers are saying.

  • tama matsuoka wong
    tama matsuoka wong
  • Maria A
    Maria A
  • freddy
    freddy
  • Sarah
    Sarah
Review
Tama Matsuoka Wong is the principal at Meadowsandmore, a wild food purveyor and educational studio.