Introduction
I make these cheddar garlic scape biscuits every summer the moment garlic scapes show up at the farmers market because they’re one of the best ways I know to use them. The scapes give the biscuits a mellow, slightly sweet garlic flavor that bakes into the dough beautifully, and the sharp cheddar melts through every layer making them rich, savory, and impossible to eat just one of. These come together in one bowl in about 30 minutes with no special equipment and no yeast. They’re perfect as a summer snack, a side dish for soups and salads, a breakfast treat, or just something warm to pull apart straight from the oven.
How to Make Cheddar Garlic Scape Biscuits (Quick Overview)
To make these cheddar garlic scape biscuits, whisk together flour, baking powder, and salt, then cut in cold butter until the mixture is crumbly. Stir in shredded cheddar, chopped garlic scapes, and cold buttermilk until just combined. Drop or pat and cut into rounds, then bake at 425°F for 12-14 minutes until golden. The whole batch is ready in about 30 minutes.
About the Ingredients
Garlic Scapes
Garlic scapes are the curly green shoots from hardneck garlic plants and the ingredient that makes these cheddar garlic scape biscuits unlike any other savory biscuit you’ve had. Their mild, slightly sweet garlic flavor bakes into the dough without the sharp bite you’d get from raw garlic cloves. Chop them into small pieces so they distribute evenly through every biscuit.
Sharp Cheddar Cheese
Freshly shredded sharp cheddar is what gives these easy cheddar garlic scape biscuits recipe their rich, savory flavor and golden, slightly crispy edges. Shred it yourself from a block — pre-shredded cheddar has a coating that prevents it from melting as smoothly into the dough.
Cold Butter
Cold butter cut into the flour is what creates the flaky, tender layers in these savory garlic scape cheddar biscuits. The butter needs to stay cold right up until it goes into the oven — warm butter melts into the flour instead of creating steam pockets that give biscuits their lift and flakiness.
Buttermilk
Cold buttermilk adds tang and activates the baking powder to give these cheddar garlic scape biscuits their rise and fluffy texture. If you don’t have buttermilk, mix 1 cup of regular milk with a tablespoon of white vinegar and let it sit for 5 minutes as a substitute.
Baking Powder
A generous amount of baking powder gives these easy cheddar garlic scape biscuits recipe their impressive rise without any yeast or long resting time. Make sure yours is fresh — old baking powder is the most common reason biscuits come out flat and dense.
Tips and Tricks
Work quickly with the dough for these cheddar garlic scape biscuits — the longer you handle it, the warmer the butter gets and the less flaky the biscuits will be. Mix until just combined and stop as soon as no dry streaks of flour remain.
Keep everything cold. Put the shredded butter back in the fridge for 10 minutes after grating if your kitchen is warm — cold butter is the single most important factor in getting flaky savory garlic scape cheddar biscuits.
Don’t twist the biscuit cutter when you press it down. Press straight down and pull straight up — twisting seals the edges and prevents these cheddar garlic scape biscuits from rising evenly in the oven.
Pro Tips
Grate the cold butter directly into the flour mixture using a box grater instead of cutting it in — grated butter incorporates faster and more evenly, giving these easy cheddar garlic scape biscuits recipe an even flakier texture with less handling.
Brush the tops of the unbaked biscuits with a little melted butter mixed with a pinch of garlic powder right before they go into the oven for a glossy, savory finish on these cheddar garlic scape biscuits.
For extra height, stack two rounds of biscuit dough on top of each other before baking instead of using a single layer — this gives these savory garlic scape cheddar biscuits an impressive tall, layered look.
Step-by-Step Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, sugar, and salt.
- Grate the cold butter directly into the flour mixture or cut in with a pastry cutter until the mixture resembles coarse crumbs with pea-sized pieces of butter.
- Stir in the shredded cheddar and chopped garlic scapes until evenly distributed.
- Pour in the cold buttermilk and stir gently with a fork until just combined — the dough will look shaggy and that’s fine.
- Turn the dough out onto a lightly floured surface and pat gently into a 1-inch thick rectangle. Fold it once, then pat back to 1-inch thick.
- Cut into rounds using a 2.5-inch biscuit cutter, pressing straight down without twisting.
- Place the biscuits on the prepared baking sheet with edges touching for softer sides, or spaced apart for crispier edges.
- Brush the tops with melted butter and a pinch of garlic powder if desired.
- Bake for 12-14 minutes until the tops are deeply golden and the biscuits have risen well.
- Brush with a little more melted butter right as they come out of the oven and serve warm.
Variations
For a spicy version of these cheddar garlic scape biscuits, add a pinch of cayenne or a finely diced jalapeño to the dough along with the cheese and scapes.
If you want a herb version, fold in a tablespoon of chopped fresh chives or thyme along with the garlic scapes in this easy cheddar garlic scape biscuits recipe.
For a drop biscuit version, skip the patting and cutting step — just drop generous spoonfuls of dough directly onto the baking sheet for these savory garlic scape cheddar biscuits that are even faster to make.
Swap the sharp cheddar for Gruyère or smoked gouda for a more sophisticated flavor profile that pairs beautifully with the mellow garlic scapes.
For a gluten-free version, use a 1:1 gluten-free all-purpose baking blend in these cheddar garlic scape biscuits — the texture will be slightly less flaky but still delicious.
How to Store
These cheddar garlic scape biscuits are best eaten warm on the day they’re made but store well at room temperature in an airtight container for up to 2 days.
Reheat in a 350°F oven for 5-8 minutes or in a toaster oven until warm and slightly crispy on the outside again.
To freeze, let the biscuits cool completely, then wrap individually in plastic wrap and freeze for up to 2 months. Reheat from frozen in a 375°F oven for about 12-15 minutes until heated through.
Frequently Asked Questions
Where can I find garlic scapes for this recipe?
Garlic scapes are available at farmers markets and some specialty grocery stores in late spring and early summer. The season is short so grab them when you see them for these cheddar garlic scape biscuits.
Can I use regular garlic instead of garlic scapes?
Yes, substitute 2-3 minced garlic cloves for the scapes if you can’t find them — the flavor will be sharper and more pungent than in this easy cheddar garlic scape biscuits recipe.
Why are my biscuits flat instead of tall?
The butter was too warm or the baking powder is old. Make sure everything stays cold and test your baking powder freshness before making these savory garlic scape cheddar biscuits.
Can I make the dough ahead of time?
Yes, cut the biscuits and refrigerate them on the baking sheet uncovered for up to 8 hours before baking. Cold dough actually makes these cheddar garlic scape biscuits rise even better in the oven.
What do I serve with these biscuits?
These easy cheddar garlic scape biscuits recipe go great with soups, salads, scrambled eggs, or just eaten warm with a little extra butter straight from the pan.
Can I use regular milk instead of buttermilk?
Yes, mix 1 cup of regular milk with a tablespoon of white vinegar or lemon juice, let it sit for 5 minutes, and use it in place of buttermilk in these savory garlic scape cheddar biscuits.
How many biscuits does this recipe make?
This recipe makes about 10-12 biscuits depending on the size of your cutter — perfect for a family batch of these cheddar garlic scape biscuits.
Cheddar Garlic Scape Biscuits
Ingredients
Equipment
Method
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, sugar, and salt.
- Grate the cold butter directly into the flour mixture or cut in with a pastry cutter until the mixture resembles coarse crumbs with pea-sized pieces of butter.
- Stir in the shredded cheddar and chopped garlic scapes until evenly distributed.
- Pour in the cold buttermilk and stir gently with a fork until just combined — the dough will look shaggy and that’s fine.
- Turn the dough out onto a lightly floured surface and pat gently into a 1-inch thick rectangle. Fold it once, then pat back to 1-inch thick.
- Cut into rounds using a 2.5-inch biscuit cutter, pressing straight down without twisting.
- Place the biscuits on the prepared baking sheet with edges touching for softer sides, or spaced apart for crispier edges.
- Brush the tops with melted butter and a pinch of garlic powder if desired.
- Bake for 12-14 minutes until the tops are deeply golden and the biscuits have risen well.
- Brush with a little more melted butter right as they come out of the oven and serve warm.