recipe by Kristen Gallagher
2 cups unbleached all-purpose flour
1 tbsp. baking powder
1/2 tsp. kosher salt
6 tbsp. butter
1/2 cup milk
1/4 cup finely chopped garlic scapes
2 tbsp. chopped chives
3 tbsp. vegan sour cream (or you can use the real stuff)
1/4 cup shredded cheddar cheese
optional ingredients-sirachi, crushed red pepper, chopped jalapenos
Preheat oven to 425 degrees F. Thoroughly mix the dry ingredients in a large mixing bowl. Using a fork or dough cutter incorporate butter with dry mix. Make sure you start with very cold butter and cut it into the dry mix until it appears course or resembles cornmeal. Make a well in the center of the flour and butter mixture. Pour the milk, sour cream and cheddar into the well and mix it into the dry mix until it begins to come together. Add the garlic scapes and chives and fold gently to distribute throughout. Be careful not to overwork as this encourages gluten development and could lead to a tougher texture.
When the dough comes together turn out onto a floured surface and knead for about a minute adding a little more flour if the dough sticks. Roll the dough out to about a half inch thick. Using a biscuit cutter or drink glass push firmly down onto the dough to cut out your biscuits. Try not to twist as you push down as this could crimp the edges of the dough together and inhibit fluffiness. Roll and cut as necessary. Place on an ungreased sheet. Cook on center rack in the oven for about 12-15 minutes. Enjoy while still warm. Makes a dozen biscuits.