Wold Garlic and Cheddar Bicuits

Wild Garlic & Cheddar Biscuits (GF)

It’s the peak season for wild garlic, both ramsons and few-flowered leek, so I simply must share our wild garlic & cheddar biscuits with you. There are absolutely more-ish!

Wold Garlic and Cheddar Bicuits


  • 150g gluten free plain flour blend (I use Dove’s Farm)*
  • plus 1/4 tsp Xanthan gum
  • 1/4 tsp salt
  • 100g unsalted softened butter
  • 100g cheddar, finely grated
  • 1 egg, whisked
  • 35g wild garlic leaves (ramson and few-flowered leek both work)

* If you use regular flour instead of gluten free, you can leave out the Xanthan gum

Wold Garlic and Cheddar Bicuits
Wold Garlic and Cheddar Bicuits


  • Wash the wild garlic leaves and pat them dry, then finely chop them.
  • Mix the flour, Xanthan gum (if using), and salt together.
  • Cut the butter in to ca. 1cm big cubes, then rub the butter in to the flour mix until the mixture starts to resemble crumbs.
  • Stir in the finely chopped garlic leaves and finely grated cheddar.
  • Finally, knead in the whisked egg until everything comes together in a dough.
  • Use your hands to roll the dough in to a log shape, ca. 15cm long.
  • Wrap the dough log in grease proof paper and place in the fridge to chill for 2 hours.
  • Heat your oven to 180 C (or 160 C for a fan oven). Line two baking trays with grease proof paper. Or if you have just one tray, then do it in two batches.
  • Take the dough log out of the fridge, remove the grease proof paper, and slice it in to 20cm even rounds, ca. 1/2 cm thick each.
  • Bake each tray in the oven for 14 minutes, turning the trays half way through.
  • Leave to cool before trying to move them, as they are very fragile when still warm. Even cooled down they are fairly crumbly. They will keep a day or two, but taste best when freshly baked.
Wold Garlic and Cheddar Bicuits

PLEASE NOTE: As with any foraging, pick responsibly. Ramsons are being displaced by few-flowered leeks, so only pick as much as you need for yourself, or stick to few-flowered leeks. Both plants are easy to recognise by their strong garlic smell, but if you are unsure then don’t risk it!

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