Make Ahead

Wild Garlic Biscuits

July  3, 2014
1 Ratings
Photo by Yossy Arefi
  • Makes 2 dozen
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

What You'll Need
  • 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
  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 what other Food52ers are saying.

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

5 Reviews

tama M. June 27, 2016
Allium vineale, definitely a wild weed in the NYC area
Maria A. June 27, 2016
Possibly allium cepa? Or walking onion. Thats not wild but wildered.
freddy July 23, 2014
where do you get wild garlic?
tama M. July 15, 2014
That is very disappointing to hear! We have made this several times with Sarah, without, etc. One thing that might make a difference is what kind of butter you are using....and can you describe a bit more the garlic bulbets. Were they fresh and crunchy...I have also asked Sarah Villamere for her thoughts!!
Sarah July 15, 2014
I made these with the exact proportions and they were so crumbly they would not hold together AT ALL as indicated, they also barely tasted like garlic at all and were incredibly salty. All in all disappointing.