Buttermilk Biscuits with Wild Garlic | recipe

Buttermilk biscuits with wild garlicPin

Buttermilk Biscuits are a traditional American pastry. I made this version with wild garlic and 6 simple ingredients. The delicious biscuits are ready in less than 30 minutes and taste best fresh out of the oven with butter, honey or a jam on top.


An original recipe from Canada for buttermilk biscuits

The recipe is an old family recipe from my aunt Ilse and has been baked in my Canadian family for ages. You need fresh herbs for this and can then serve the biscuits wonderfully for breakfast with butter and jam or with coffee or tea in the afternoon. But they also taste great with a good soup or stew. And the wild garlic in this version is particularly tasty. Do you feel the same? For me, spring can’t be long enough to be able to enjoy the aromatic leaves any longer.

Buttermilk biscuits with wild garlicPin

Tips for the best homemade American biscuits

My Buttermilk Biscuits Recipe is so easy that anyone can do it (even the dearest Swabian can do it). And with a few tricks you can really bake the best homemade biscuits.

Cold butter: It is best to use very cold butter to make the pastry airy and fluffy. Because when small pieces of butter melt during baking, steam is created, which then becomes small air holes. I also noticed that the brand of butter makes a difference. For this recipe I used Irish butter, which can be spread evenly even when cold (unpaid advertising!).

Buttermilk: Provides flavor and makes the biscuits tender. I recommend organic buttermilk for this.

In no case should you mix the dough too much: Because then the dough will be hard and the biscuits will stay flat. You should only mix the ingredients for the dough until everything is just mixed and then stop right away.

Cut out: With Cookie cutter or a small glass you can cut out the pastries very nicely. The best thing to do is to press the cookie cutter or the glass firmly and directly into the dough without turning the mold or the glass. Because if you turn them, the edges are closed and this also prevents the biscuits from opening.

Buttermilk biscuits with wild garlicPin

Buttermilk biscuits with wild garlicPin

Would you like more recipes with wild garlic?

Then try one of these delicious recipes:

Buttermilk biscuits with wild garlicPin

Buttermilk biscuits with wild garlic

A traditional recipe for buttermilk biscuits with wild garlic. The simple baking recipe is quick and easy and can be baked with or without fresh herbs all year round.

  • 300
    wheat flour
    (Type 550)
  • 1/2
  • 2
    Organic beet sugar
    (or normal sugar)
  • 1
    baking powder
  • 60
    Very cold butter,
    cut into small pieces
  • 180
    Organic buttermilk,
  • 1
    Bunch of wild garlic,
    finely chopped (30 g)

  1. Preheat the oven to 230 ° C and line a baking sheet with parchment paper.

  2. Mix the dry ingredients (flour, salt, baking powder, sugar) in a large bowl.

  3. Work the butter pieces into the flour mix (with your hands or a Dough mixer until even crumbs are formed (with a consistency like sand).

  4. Carefully mix in the buttermilk and wild garlic until a sticky dough is formed. Danger: Don’t mix too much! Then let stand for 2 minutes.

    If the dough is too dry and does not combine, do not mix any further but add a little bit of buttermilk until the ingredients just combine. The dough should stay a little crumbly.

  5. Place the dough on a surface dusted with flour and carefully flatten it until it is approx. 2.5 cm thick. With a round Cookie cutter or cut out the biscuit pieces in a small glass (do not turn the cookie cutter or the glass!).

    Gently squeeze the remnants of the dough together (do not knead thoroughly) and repeat the steps until the dough is used up.

  6. Place the pieces on the prepared baking sheet and place in the preheated oven until they turn slightly golden brown on the surface (12-15 minutes).

  7. Take out of the oven and serve warm.

  8. Remaining biscuits can be kept well wrapped (e.g. in cling film) at room temperature for several days.

  9. Enjoy!

  • If you’d like the biscuits browner, you can brush them with milk before baking.

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