Garlic Leek Biscuits
These garlic leek biscuits are buttery, flaky, and packed with savory flavor, making them the perfect year-round companion to soups, stews, or a simple slather of herbed butter.
Servings: 8 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.