Green garlic biscuits with butter, salt and radish, side of wilted turnip greens
|April 18, 2010||Posted by ameliaps under biscuits, garlic, radishes, spring, turnips, vegetables, vegetarian|
I love going to the famers’ markets in spring and then coming straight back home to cook what I picked up.
This Saturday I went to yoga class with my friend Cheryl, then we went to the market and picked up green garlic, baby turnips and a bunch of cute radishes of all different colors and shapes. And finally, we had a wonderful light lunch, made out of these three items, and ate it in the sunny patio.
The farmer that sold me the green garlic gave me the biscuit recipe. delicate with a hint of garlic flavor.
I cut the biscuits in half and spread with butter and salt, topped with sliced radishes.
Then I chopped and sauteed the turnip greens in olive oil and garlic: a splendid side.
What a treat!!!
Green Garlic Biscuits
Makes about 36
Note: If green garlic is not available, substitute 1 large shallot, finely chopped, and 1 tablespoon chopped fresh chives.
5 tablespoons chilled butter, divided
2 bunches green garlic (8 to 10 plants), white and light green parts finely chopped
2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon granulated sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup buttermilk
1 egg, lightly beaten
2 teaspoons water
To serve: butter, sea salt and thinly sliced fresh radishes
Preheat oven to 425 degrees. In a small skillet over medium heat, melt 1 tablespoon butter. Add the green garlic and cook a minute or two minute. Remove from the heat.
In a large bowl, sift together flour, baking powder, sugar, salt and baking soda. Using a pastry blender, cut in the remaining 4 tablespoons butter until the mixture forms coarse crumbs.
Add the buttermilk and green garlic-butter mixture, tossing with a fork, until the dough holds together.
Note: dough will be sticky!!! It’s ok.
(Alternate instructions: In the bowl of a food processor fitted with a blade, add the flour, baking powder, sugar, salt and baking soda. Pulse a few times to combine. Cut the 4 tablespoons butter into small pieces and sprinkle on top of the flour mixture. Pulse until the mixture resembles coarse crumbs. Add the buttermilk and garlic-butter mixture and pulse until the dough holds together.)
Turn the dough onto a floured surface and form into a disk. Knead just a few times until smooth. Roll or pat the dough 3/4-inch thick. Using a biscuit cutter or glass dipped in flour, cut out the biscuits.
Place the biscuits about 2 inches apart on an ungreased baking sheet. Gather the trimmings and repeat forming and cutting until all the dough is used.
And here’s my plate with the radish biscuit sandwiches and the wilted baby turnip greens: