The web is full of recipes to make with garlic scapes. For an ingredient I didn’t know existed until last year, cooks all over the world seem to have come up with a pleathora of fun ways to use it. Many of them are the kind of recipes that epidomize summer cooking: simple, fresh, and clean. They are the kind of recipes that call for little added fat or carbs so you can feel extra confident slipping into a clingy summer dress or barely-there bikini.
Don’t hate me, but this is not one of those recipes. While there is definitely part of me that feels great when I’m eating healthy, as if a part of me is a bit lighter, I also have a dose of inner Paula Dean, maybe even a bigger dose than I might normally admit. I may not use anywhere near as much butter, sour cream, mayonnaise, whip cream, or cheese as she does, but every once and awhile I find myself thinking an ingredient would be just a bit better with some butter. Or cheese. Such was the case with my garlic scapes. As soon as I saw them I couldn’t help but think they would be fabulous chopped up and stirred into some cheesy biscuits. I tried to get myself excited about simpler preparations – stir-fried garlic scapes, garlic scape pesto, garlic scape vinaigrette, but all I could think about was biscuits.
I’m glad I listened to my inner voice because these were lovely. Gruyere cheese give them a heavy dose of nutty, sophisticated cheese flavor and a beautfiul golden top, while the garlic scapes at a light garlicly, vegetal flavor and even a tad bit of bite. They are great as is with just a small pat of butter, or as an accompaniment to a summer salad. If you wanted to take them over the top you could even use it as the base for an amazing breakfast sandwich with a layer of fluffy scrambled eggs and some early summer tomatoes inside. No garlic scapes? These would also be fantastic with chives or caramelized onions, but really, what isn’t better with caramelized onions?
Yields 14 biscuits
Adapted from Williams-Sonoma
-2 cups all purpose flour
-1 tablespoon baking powder
-1/2 teaspoon sea salt
-1/2 teaspoon freshly ground black pepper
-8 tablespoons cold unsalted butter, cut into pieces
-1 1/4 cups shredded Gruyere cheese
-1/4 cup chopped garlic scapes
-3/4 cup buttermilk
-2 tablespoons melted butter
Preheat an oven to 400 degrees F. Line a baking sheet with parchment paper.
In a bowl, whisk together the flour, baking powder, salt and pepper. Add the cold butter and, using a pastry blender or your fingertips, mix the flour and butter together until small, coarse crumbs form. Stir in the cheese and garlic scapes. Add the buttermilk and, using a rubber spatula, stir to form large, moist clumps.
Turn the dough out onto a well-floured surface and knead 4 or 5 times, until the dough just holds together. Using floured hands, press the dough together to form a large ball. Roll out the dough to 1/2-inch thickness, dusting with more flour as needed. Using a 2 1/2-inch round biscuit cutter, cut out the dough and transfer the rounds to the prepared baking sheet. Gather up the scraps, reroll and cut out more rounds. Brush the tops of the biscuits with the melted butter.
Bake, rotating the pan from front to back halfway through baking, until the biscuits are golden brown, about 20 minutes. Let cool for 10 minutes before serving. Makes 14 biscuits.