Garlic Scape & Gruyere Biscuits

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The Diana’s Heirloom Produce stand at the Milford Farmer’s Market is awesome.  This year they have garlic scapes.  I had no idea what those were, but I thought I’d try to use them in a recipe.  Gruyere is probably my favorite cheese and I found this recipe from The Pink Apron and thought I’d give it a try.  Needless to say, I can’t wait to get some more from the farmer’s market this Thursday!

 

INGREDIENTS

2 cups all purpose flour
1 Tbsp baking powder
½ tsp sea salt
½ tsp freshly ground black pepper
8 tsp cold unsalted butter, cut into pieces
1 ¼ cups shredded Gruyere cheese
¼ cup chopped garlic scapes
1 cup buttermilk
2 Tbsp melted butter

 

DIRECTIONS

  • 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.
  • 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.
Marie Kelly