This post may contains affiliate links. We may earn a commission, at no additional cost to you, if you make a purchase via our links. See our disclosure for more information.
These tender, flaky garlic scape biscuits have a cheesy, garlicky flavor you’ll want to nibble on all day! They’re a fun way to use this seasonal crop and are so good, you’ll want to serve them with breakfast, lunch, or dinner!
It’s garlic scape season! I’m a big fan of garlic scapes, as you can see by my garlic scape butter recipe, roasted scapes, guide to freezing scapes, and more. But these cheesy biscuits are an extra special way to use this seasonal harvest!
By blending raw garlic scapes into tiny pieces, you can add a little scape flavor to every bite of these homemade biscuits. The sharp cheddar cheese adds a little balance and flavor to really bring them together. They taste like garlic bread, but flake apart like buttery biscuits. They’re so good!
If you enjoy garlic scapes as much as I do, be check to check out my guide to preserving garlic scapes with over 20 delicious scape recipes to try!
Why you’ll love these garlic scape biscuits
- Loaded with garlic flavor – There are other garlic scape biscuit recipes out there, but this one uses about twice as much of the blended garlic scapes. This gives them a little green tint, and a hit of garlicky goodness.
- Tender and flaky – By blending the cold butter into the flour mixture before rolling and shaping, the biscuits take on a flaky, fall-apart texture you can’t help but bite into.
- Quick and easy – The food processor speeds up the process of preparing the dough, and it’s ready to roll in just a few minutes of effort. They’re easy peasy!
Equipment
To make these sharp cheddar biscuits, you’ll need:
- Food processor
- Half sheet pan
- Parchment paper
- Biscuit cutter
- Rolling pin (or use your hands)
- Pastry brush
Ingredients
- Flour – I used regular all purpose flour to keep them light and tender.
- Baking powder – You need quite a bit to help the biscuits pop up. Don’t skimp.
- Cold unsalted butter – It’s essential to use very cold butter, as this is how you get the flaky texture.
- Buttermilk – For rise, moisture, and flavor. You’ll need a little extra to brush on top before baking.
- Sharp cheddar cheese – The melted cheese adds an extra layer of flavor that works well with the garlic. I used Tillamook cheddar shreds from Costco, and lower quality shredded cheeses may turn rubbery. Either use a good-quality shredded cheese or shred your own.
- Garlic scapes – This is the heart of this savory biscuit recipe! Make sure they’re fresh and blended into tiny little pieces. Look for these at your local farmers market (or check your garden if you grow your own hardneck garlic plants).
- Kosher salt – For flavor.
- Garlic powder – This bumps up the garlic flavor from the scapes and brings the whole recipe together. Feel free to use garlic scape powder instead!
Tip: If you don’t have buttermilk, use regular milk but add 1 teaspoon of vinegar.
How to Make Garlic Scape Biscuits
1.Preheat oven to 425 F. Line a baking tray with parchment paper. (If you are going to chill the biscuits, preheat while chilling.) Either finely mince or blend the garlic scapes in a food processor. Set aside.
2. Add the flour, baking powder, salt, garlic, powder, cubed butter, and cheese to the bowl of a food processor. Pulse for 5-7 seconds until the mixture resembles sand.
3. Add the minced scapes and buttermilk. Pulse 5 times until the mixture comes together.
5. On a well-floured surface, form the dough into a square or rectangle approximately 1/2 inch thick. You may need to add extra flour on top of the biscuits to make them easier to handle. Try to add as little as possible, but you may need an extra 1/4 to 1/3 cup.
6. Use a biscuit cutter or knife to cut out biscuits then transfer to a prepared baking sheet. Continue folding and rolling until you’ve used all of the biscuit dough.
7. Refrigerate or freeze the biscuits for 15-30 minutes (optional, but recommended).
8. Brush with extra buttermilk or milk, sprinkle with salt, and bake for 15-18 minutes or until fluffy and golden brown on top.
9. Remove from the oven and allow the biscuits to cool to room temperature on the tray.
10. Serve as desired or store in an airtight container for 2-3 days.
Storing Suggestions
Once baked, let the biscuits cool, then store them in an airtight container at room temperature for 2-3 days. You can also freeze the extras for several months.
Reheat them by microwaving for 5-10 seconds just before serving!
How to Serve Garlic Scape Biscuits
Serve them as an alternative to garlic bread with your favorite Italian flavors, slather them with garlic scape pesto or your homemade garlic scape compound butter, or serve them with some sausage gravy for a garlicky spin on biscuits and gravy!
I like to serve these biscuits as an easy side dish with chili as an alternative to my air fryer cornbread.
Tips & Variations
- Try a different cheese. Feel free to use Gruyere, Parmesan cheese, white cheddar, etc.
- Make ’em tall. I rolled these out to 1/2 inch to get 9 servings, but you can certainly roll them a little thicker for taller biscuits. You’ll need to extend the baking time to compensate for the thicker texture.
- Use a pastry cutter. You certainly do not have to blend the butter into the dough using a food processor. I find it to be very easy! Instead, use a pastry blender (or your fingers) to cut the butter into the dry ingredients until it resembles coarse crumbs.
- Add some pine nuts. Fold some pine nuts into the biscuit dough for a little extra texture.
More Scape Recipes
Can’t get enough garlic scapes? Me neither! Here are some of my favorite recipes:
FAQs
It’s highly recommended. You’ll get the best rise when you have cold biscuits going into a hot oven. It’s worth the extra 15-30 minutes.
I like the funkiness of sharp cheddar cheese, but you can also use Parmigiano Reggiano cheese, gruyere, etc. Just use your favorite cheese and see what you think!
The tricky thing about working with fresh garlic scapes is that they’re surprisingly mild. They have a subtle garlic flavor that can easily blend into the background after cooking. My tip is to add dried garlic powder to amp up that garlicky flavor without taking away from the scapes. You’ll still get that fresh scape flavor but with plenty of garlicky goodness.
You can also try blending 2-3 raw garlic cloves with the scapes as well!
Related Recipes
- Green Chile Scones
- Light and Fluffy Cheese Scones
- Blue Cheese Scones
- Jalapeno Cheddar Cornbread Muffins
If you made this recipe, please leave a comment or ask a question below! I’d love to hear what you think or troubleshoot any issues.
Get my FREE Homestead Kitchen Supply List to make it easier than ever to cook and bake from scratch.
Want more seasonal recipes? Subscribe for email updates or follow Milk Glass Home & Kitchen on social media. Join my Facebook Group Seasonal Slow Living to become part of the community!
Garlic Scape Biscuits with Cheddar
Equipment
- half sheet pan
- Parchment paper
- biscuit cutter or knife
- Rolling Pin
- Sharp knife
Ingredients
- 2 cups flour
- 2 tbsp baking powder
- 1/2 cup sharp cheddar cheese
- 1 tsp garlic powder
- 1/2 tsp kosher salt
- 1 stick unsalted butter, 4 oz; cut into small cubes
- 1 cup buttermilk, + 2 tbsp to brush the tops before baking
- 1/2 cup garlic scapes, finely minced or blended
Instructions
- Preheat oven to 425 F. (If you are going to chill the biscuits, preheat while chilling.)
- Either finely mince or blend the garlic scapes in a food processor. Set aside.1/2 cup garlic scapes
- Add the flour, baking powder, salt, garlic powder, cubed butter, and cheese to the bowl of a food processor. Pulse for 5-7 seconds until the mixture resembles sand.2 cups flour, 2 tbsp baking powder, 1/2 cup sharp cheddar cheese, 1 tsp garlic powder, 1/2 tsp kosher salt, 1 stick unsalted butter
- Add the minced scapes and buttermilk. Pulse 5 times until the mixture comes together.1 cup buttermilk
- On a lightly floured surface, form the dough into a square or rectangle approximately 1/2 inch thick. You may need to add extra flour on top of the biscuits to make them easier to handle. Try to add as little as possible, but you may need an extra 1/4 to 1/3 cup.
- Use a biscuit cutter or knife to cut out biscuits then transfer to a prepared baking sheet.
- Refrigerate or freeze the biscuits for 15-30 minutes (optional, but recommended).
- Brush with extra buttermilk or milk, sprinkle with salt, and bake for 15-18 minutes or until fluffy and golden brown on top.
- Remove from the oven and allow the biscuits to cool to room temperature on the tray.
- Serve as desired or store in an airtight container for 2-3 days.
Notes
Nutrition
Did you try this recipe?
Post a photo and tag @milkglasshome!Pin this recipe for later!
You never say to add butter in the directions 🙁 I just put these in my oven when I realized I never used the butter I had out… I read and re read and it’s not in the instructions.
Less critical but also completely missing from the directions is when to add the garlic powder.
I just wasted all my farmers market scapes and these biscuits are wrecked.
Oh no! I am so, so sorry. That’s totally my fault. I’ve fixed the post and recipe now, but I know that doesn’t bring back those fresh market scapes. I appreciate the feedback and again, I’m so sorry!