Wild Garlic Biscuits

It’s wild garlic season and I think it’s safe to say that we’re all thrilled about it! I know that American style biscuits are a little misunderstood here, but I grew up LOVING them! When I went put to pick some wild garlic, this was the first idea that popped into my head. I don’t want to toot my own horn, but these biscuits are the ones! Flaky & tender in the middle, with a lot of flavour coming from the wild garlic & background spices.

Biscuits lovers, this ones for you!

Wet Ingredients:

150ml Soy Milk

150g Vegan Block Butter

2 Tablespoon Plain Plant Based Yogurt

1 Tablespoon Lemon Juice

Dry Ingredients:

300g Plain Flour

40g Cornmeal

40g Wild Garlic

1 1/2 Teaspoon Fine Sea Salt

1 1/2 Teaspoon Baking Powder

1 Teaspoon Garlic Powder

1 Teaspoon Onion powder

1/2 Teaspoon MSG

1/2 Teaspoon Bicarbonate Soda

1 Tablespoon Caster Sugar

Recipe:

1. Start by putting vegan butter in the freezer for 30 minutes - 1 hours until frozen.

2. While the butter is freezing, blanche the wild garlic in salted boiling wanter for 15 seconds, and then run the wild garlic under ice cold water to retain the colour. Once cool, squeeze the excess water out of the wild garlic with your hand and then chop finely.

3. Mix all the wet ingredients and allow the lemon juice to slightly curdle the milk and yogurt.

4. Add all of dry ingredients into a bowl and mix till completely combined.

   
   

   

   
   

5. Once the butter is frozen, cut 1/3 of the butter into slices and then add into the bowl with the dry ingredients.

   
   

   

   
   

   Toss the slices buttering the dry ingredients, and the grate the remaining butter into the dry ingredients, tossing halfway so that the butter doesn’t clump on top of each other. Toss and slightly rub some of the bigger chunks into the flour, but you want to be irregular pieces of butter.

   
   

   

   
   

   

   
   

6. Form a well in the bowl and add the wet ingredients, slowly incorporate the wet and the dry ingredients until you form a shaggy & very loose dough. Don’t be alarmed if it seems dried than a normal dough, this will create a flaky & tender biscuits. It’s really important not to over work the dough!

   
   

   

   
   

7. Turn over the dough on to a lightly floured surface. Using a bench scraper or your hand bring the dough together into a rough square shape. Cut the dough into quarters and the stack them on to of each other, this will create the lovely layers in the biscuit. Using a rolling pin, press the layers into each other to flatten it out into the original square and the repeat this process.

   
   

   

   
   

8. Cut 4 even biscuits using a sharp knife or your bench scraper (I’ve also made smaller biscuits using this dough, it works will with 8 small biscuits)

   
   

   

   
   

   

   
   

9. Transfer to a lined baking sheet and allow to rest in the fridge covered with cling film for 30minutes.

10. While the biscuits rest, preheat the oven to 190c. After the 30 minutes, transfer the biscuits to your freezer for 10 minutes. Baking the biscuits from frozen ensures that the butter is cold and will result in tender & flaky biscuits.

11. Brush the biscuits with some extra soy milk and top with a bit of flaky salt.

12. Bake in the oven for 30-35 minutes until golden brown. Enjoy with chilli jam!