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
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Ingredients
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4 cups
flour
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1/2 cup
sugar
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2 tablespoons
baking powder
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1/2 pound
unsalted butter, cold and cubed
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3/4 cup
wild garlic aerial bulblets
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1 cup
heavy cream
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1 1/2 teaspoons
salt
Directions
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In a large bowl, mix flour, sugar, baking powder, and salt.
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Mix in cold butter cubes until the butter adheres to the mix and forms pea-sized crumbles.
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Add wild garlic bulbets until just incorporated.
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Mix in the cream. DO NOT overmix.
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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.
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Remove from fridge and cut into wedges. Chill another 15 minutes.
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Set the wedges 1 inch apart on cookie sheet.
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Optional: Brush tops with milk and sprinkle with onion salt.
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Bake at 350° F for 7 minutes.
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Rotate the tray and bake for another 5 to 7 minutes, or until golden brown.
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