The warm glow of lanterns flickers against the wooden beams of the bustling tavern, the air thick with the scent of herbs, aged ale, and fresh-baked bread. A weary traveler steps inside, shaking off the evening chill, only to be greeted by the irresistible aroma of my Garlic Leek Biscuits, golden and steaming from the hearth. Flaky, buttery layers give way to the rich savoriness of slow-cooked leeks and roasted garlic, a perfect companion to a tankard of spiced cider or a hearty stew. Whether you’re a rogue seeking refuge from the storm or a mage in need of sustenance after a long journey, these biscuits will warm your soul and keep you coming back for more. Ready to bring a taste of the tavern to your own table? Let’s dive in.
These garlic leek biscuits are a rustic delight that can be enjoyed year-round, bringing the warmth and comfort of a medieval tavern to any meal. However, they truly shine in the spring, when fresh leeks are at their peak and pair beautifully with lighter seasonal dishes. Imagine them alongside a bowl of herb-infused broth, a platter of roasted spring vegetables, or even slathered with honey butter for a sweet-savory contrast. Whether you're celebrating the changing of the seasons or simply craving a flaky, buttery biscuit infused with rich garlic and caramelized leeks, this recipe is a timeless addition to your table.
These biscuits were designed to be enjoyed with my Meadow Spring Soup, but pair well with a variety of soups, stews, roasts and vegetable dishes.
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Ingredients
~*~ see recipe card for quantities ~*~
- Leeks
- Garlic Cloves
- Celtic Sea Salt
- Olive Oil
- Black Pepper
- Salted Butter
- Nut Milk
- Brown Sugar
- Unbleached All-Purpose Flour
- Instant Dry Yeast
- Thyme
- Egg
- Chives
Instructions
- Finely chop and rinse the leeks. Sauté in olive oil with salt until softened, then add garlic and black pepper. Cook until fragrant.
- Stir the leek mixture with butter until melted. Add milk, sugar, yeast, and egg, mixing until combined. Gradually add flour, kneading until smooth. Cover and let rise for 1 hour.
- Roll the dough to ¾” thickness, score the tops, and cut into rounds. Place on a baking sheet and let rise for 20 minutes.
- Bake at 375°F for 20 minutes until golden brown. Serve warm with herbed butter!
Hint: Create the herbed butter by combining 3 tbsp of softened butter with 1 tsp of chives and 1 tsp of thyme!
Substitutions
- Dairy Free - If you’re looking for a dairy-free option, replace the butter with coconut oil or a plant-based butter for a similar richness.
- Gluten Free - For a gluten-free version, use a 1:1 gluten-free flour blend. Make sure it includes xanthan gum to help with texture.
- Leeks - If leeks aren’t available, finely chopped onions or shallots can work as a great substitute to still get that savory, aromatic flavor.
Variations
Here are three fun variations for the Garlic Leek Biscuits that cater to different tastes:
- Spicy - Stir in 1-2 teaspoons of crushed red pepper flakes or finely chopped fresh jalapeños when cooking the leeks and garlic. For an extra kick, sprinkle some cayenne pepper into the flour before mixing. Pair these with a spicy dipping sauce or serve alongside a spicy stew to amp up the flavor!
- Deluxe - Take your biscuits to the next level by adding gourmet ingredients. Stir in ½ cup of shredded sharp cheddar or Gruyère cheese when mixing the dough. For extra richness, brush the tops of the biscuits with a little melted butter before baking.
- Kid friendly - For a milder, kid-friendly version, reduce the garlic to just 2 cloves and leave out the black pepper. Swap the leeks for finely grated carrots or zucchini to keep the texture light and sweet. You can even add a little bit of honey to the dough for a subtle sweetness kids will love.
Equipment
- 1 Cutting Board
- 1 Sharp Knife
- 1 Mixing Bowl
- 1 Medium Sized Frying Pan
- 1 Baking Sheet
- Parchment Paper
Garlic Leek Biscuits
Equipment
- 1 Cutting Board
- 1 Sharp Knife
- 1 Mixing Bowl
- 1 Medium Sized Frying Pan
- 1 Baking Sheet
- Parchment Paper
Ingredients
- 1 large leek white and light green parts, finely chopped
- 4 garlic cloves minced
- 2 tsp celtic sea salt
- 1 tbsp olive oil extra virgin
- ½ tsp black pepper freshly cracked
- 4 tbsp salted butter
- 1 tsp brown sugar
- ½ cup almond milk
- 2 ½ cups all purpose flour
- 1 egg
- 1 tsp instant dry yeast
Herbed Butter
- 3 tbsp softened salted butter
- 1 tsp chives finely chopped
- 1 tsp thyme finely chopped
Instructions
- Slice the leek in half lengthwise, then finely chop. Rinse thoroughly under running water to remove any grit.
- Heat olive oil over medium heat in a frying pan. Add leeks and a pinch of salt, cooking for about 5 minutes until softened. Add minced garlic and black pepper, cooking for another 1-2 minutes until fragrant, but not browned.
- transfer leek/garlic mixture into a mixing bowl and stir in the butter until melted. Pour in the milk, then add the sugar and yeast. Stir in the egg until fully incoperated.
- Gradually mix in the flour until the dough forms. Knead for several minutes until smooth and elastic. Cover and let rise in a warm spot for about an hour.
- Roll the dough out to about ¾" thickness. Score the tops with a sharp knife in a checkered pattern, then cut into rounds and place on a baking sheet. Let rise for another 20 minutes.
- Bake for about 20 minutes at 375F, or until golden brown.
- Enjoy these biscuits with herbed butter, combining 3 tbsp of softened butter with finely chopped chives and thyme.
Storage
Store your garlic leek biscuits in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days—just warm them in the oven at 300°F for a few minutes before serving to bring back their fresh-baked texture.
If you want to keep them even longer, freeze them! Wrap the biscuits individually in plastic wrap, place them in a freezer-safe bag, and store them for up to 3 months. To reheat, bake from frozen at 350°F for about 10-15 minutes or until warmed through.
Top Tip
Don’t overwork the dough! Knead just until smooth and elastic—over-kneading can make the biscuits dense instead of light and fluffy. Also, be sure to let the dough rise fully for the best texture. A well-risen dough gives these biscuits their soft, tender crumb with just the right amount of flakiness!
FAQ
Yes, but you’ll need to activate it first. Mix the yeast with warm milk and sugar, then let it sit for 5-10 minutes until foamy before adding it to the dough.
Yes! You can prepare the dough, let it rise, then cover and refrigerate it overnight. When ready to bake, let the dough come to room temperature for about 30 minutes before shaping and baking.
Absolutely! A ½ cup of shredded cheddar or Parmesan will add a delicious, savory twist to these biscuits.
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Pairing
These are my favorite dishes to serve with [this recipe]:
