Wild Foraged Garlic Biscuits Recipe
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In one of the more recent episodes of SRO Conversations podcast, pro-forager Tama Matsuoka Wong tantalized us with some freshly foraged plants and spices. This time she makes our mouth water with a foraged recipe, compliments of pastry chef Sarah Villamere, from Langdon Hall in Toronto. 

Here’s what you need to start: 

Break apart the heads of the wild garlic (onion grass) that form in early summer and you'll find a treasure of sweet and juicy baby bulbets, some with trailing onion shoots. They taste great raw, and they don't have the bite of raw onion or garlic. The flavor also holds up well in cooking. Here they lend a soft onion-garlic flavor to a savory biscuit.

Yield: 24 triangle shaped wedges (2.5 inches at longest side)

Ingredients:
  • 4 cups flour (feel free to use a gluten-free flour)
  • ½ cup sugar
  • 2 tablespoons baking powder
  • 1 ½ tablespoons salt
  • ½ pound unsalted butter, cold, cubed
  • ¾ cup wild garlic bulbets
  • 1 cup heavy cream
Directions:

In a large bowl, mix together the flour, sugar, baking powder and salt.

Add the cubed butter, mixing briskly until incorporated and the texture of pea-sized crumbles.

Break apart the wild garlic heads into individual sweet and juicy bulbets. Leave any of the green shoots on for extra texture and flavor.

Mix the bulbets in to the batter.

Add the heavy cream until just mixed. Do not overmix.

Tip the dough out of the bowl on to a flat surface. Gently form the dough into 3 equal portions. 

Press each portion in to an oval disk shape about 1½ inches thick. 

Wrap in plastic and chill until the butter has solidified. Cut each portion into 8 wedges and chill another 15 minutes.

Preheat the oven to 350 degrees.

When ready to eat, remove the dough from the refrigerator and set the wedges 1 inch apart on a baking sheet.

Bake for 7 minutes. Rotate the tray and bake another 5 minutes until golden brown.

Remove from baking tray and enjoy!


Photo Credit: Yossi Arefi

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About the Author

Summer Rayne Oakes has taken an unlikely career path, having parlayed her background in environmental science and entomology with a successful career as a fashion model. Over the last five years she has co-authored the book, Style, Naturally, co-founded the award-winning materials marketplace Source4Style, served as a correspondent on Discovery Networks, and has designed environmentally-preferable collections with Payless, Portico and Modo eyewear. Broadening out from what we wear to what we eat, Oakes has been helping the Good Eggs team build grassroots level community engagement to help grow and sustain local food systems. Most recently she launched SugarDetox.Me to help guide people through a 30-day sugar detox journey; and will be releasing a new monthly inspirational podcast series called IDEA NOSH in early 2015. Follow along on Instagram and Twitter.

About the Author

Summer Rayne Oakes has taken an unlikely career path, having parlayed her background in environmental science and entomology with a successful career as a fashion model. Over the last five years she has co-authored the book, Style, Naturally, co-founded the award-winning materials marketplace Source4Style, served as a correspondent on Discovery Networks, and has designed environmentally-preferable collections with Payless, Portico and Modo eyewear. Broadening out from what we wear to what we eat, Oakes has been helping the Good Eggs team build grassroots level community engagement to help grow and sustain local food systems. Most recently she launched SugarDetox.Me to help guide people through a 30-day sugar detox journey; and will be releasing a new monthly inspirational podcast series called IDEA NOSH in early 2015. Follow along on Instagram and Twitter.

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