Simple, delicious, homemade buttermilk biscuits made with wild garlic and 6 simple ingredients. Ready in less than 30 minutes, these tasty biscuits are great served fresh from the oven, topped with butter or honey or your favourite jam.
Baking powder biscuits are a classic Canadian treat
This recipe is an old family recipe passed on from my great Aunt Ilse and has been a family favourite for as long as I can remember. They can be made with fresh herbs and served with butter or jam for breakfast or afternoon tea, or plain and served along with a hearty stew or a warm bowl of soup for a savoury lunch or dinner. And this version with wild garlic is particularly delicious, which makes me long for an extended spring so that I can enjoy wild garlic season even longer.
Tips for the Best Homemade Buttermilk Biscuits
This recipe is so incredibly easy, that I would consider it foolproof. But there are a couple of tricks and tips that make for the very best biscuit.
Cold butter: For flaky layers, use very cold butter. When little pieces of butter melt as the biscuits bake, they release steam and create little pockets of air– this makes the biscuits a flaky on the inside. And I’ve discovered in baking the type or brand of butter can make a difference too. For this recipe, I always choose a firm butter versus an Irish butter wish often is easily spreadable even when cold.
Buttermilk for flavour and tenderness: organic buttermilk is my choice here.
Do not over mix: Never overwork biscuit dough. Overworking biscuit dough will result in tough, hard, and flat biscuits. Mix the ingredients together until JUST combined.
Use a round biscuit cutter or small glass to form the biscuits. And when cutting the dough, simply press the cutter or glass straight firmly down into the dough, without twisting it. Twisting seals off the biscuit edges, preventing the biscuits from rising as much.
Looking for other wild garlic recipes?
Try one of these delicious recipe ideas:
Buttermilk Biscuits with Wild Garlic
Ingredients
- 2 cups all-purpose flour (300 g)
- 1/2 teaspoon sea salt
- 2 teaspoons organic beet sugar (or regular sugar)
- 1 tablespoon baking powder
- 4 tablespoon chilled butter, cut into pieces (60 g)
- 2/3 cup organic buttermilk (180 ml)
- 1 bunch wild garlic leaves, finely chopped (30 g)
Method
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Preheat oven at 450°F /230°C degrees and line a baking sheet with parchment paper.
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Mix dry ingredients together in a large bowl (flour, salt, baking powder, and sugar).
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Work the butter into the flour mixture using your fingers or pastry blender until it resembles an evenly crumb, sand-like mixture.
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Gently add the buttermilk and garlic leaves and mix quickly and gently, until you've made a cohesive dough (do not over mix!). Let absorb for 2 minutes.
If the mixture seems too dry and won't come together, don't keep working it; drizzle in a tiny bit of buttermilk to make it cohesive.
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Transfer the dough to a lightly floured work surface. Work gently on counter until smooth and about 2,5 cm thick. Cut with biscuit cutter or small glass.
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Transfer to baking sheet and bake in the preheated oven for 12-15 minutes, until lightly golden on top.
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Remove them from the oven, and serve warm. Enjoy!
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Store any leftover biscuits, well wrapped, at room temperature for several days.
Notes
- If desired, brush the biscuits with milk, to enhance browning.
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