Nettle Garlic Buttermilk Biscuits

It’s time once again to harvest the tender green tops of the glorious Stinging Nettle!

Growing happily in herb gardens, wet woods, and riparian eco-systems this time of year, Urtica dioica is used around the world as a springtime tonic. Whether taken as a tincture, nutrient rich tea, sautéed with garlic, added to green juice, or blended fresh into smoothies and pesto, this versatile and delicious herb is much beloved – stinging trichomes and all!

Spring Nettles growing wild in the Oregon woods!

How humans came to trust this lovely but very well armed perennial is a mystery to me. When I told my mom that Nettles make tasty greens, her voice filled with pain as she recounted childhood memories of neighborhood kids chasing each other with spiky stems full of the dreaded burning chemical cocktail!

For those who brave the sting, Nettles are a true powerhouse offering us potassium, calcium, magnesium, silicic acid, iron, zinc, and a plethora of other vitamins and minerals. It has also been used throughout history to make rope and beautiful green dye.

The fiercely serrated cordate leaves can be used fresh or dried for a variety of medicinal actions too. Nettle is a strong diuretic and helpful for pre-menstrual water retention, offers kidney and liver support, aids arthritic inflammation, restores electrolytes, makes the skin glow, the hair shine, and can relieve seasonal allergy symptoms. A few strong cups of Nettle tea per day can help prepare your body for the pollen filled breezes of spring!

The vibrant patch of Nettles in my garden has inspired me to experiment with new ways to incorporate this amazing plant into everyday recipes. I’ve tossed them into omelettes, sprinkled chiffonade cut leaves on pizza, blended them in a Thai curry sauce, and pickled them in jars. A few weeks ago, I hosted a brunch for friends and created a new recipe that I’m really excited to share! These Nettle Garlic Buttermilk Biscuits are soft, savory, and absolutely craveable. And no worries…the leaves lose their sting as you chop them up.      

Nettle Garlic Buttermilk Biscuits

• 2 cups organic unbleached flour
• 1⁄2 teaspoon fine Himalayan pink salt
• 1 1⁄2 teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 4 cloves fresh garlic, crushed
• 5 tablespoons organic unsalted butter
• 1 cup 1.5% organic buttermilk
• 3/4 cup finely chopped fresh Nettle leaves
• Thick gloves for harvesting and chopping the Nettles

1. Preheat your oven to 400 degrees. Combine flour, salt, baking powder, and baking soda in a large mixing bowl and stir thoroughly. Using two butter knives or a pastry cutter, add the butter until the mixture resembles a crumbly meal.

2. In a separate bowl, combine buttermilk with finely chopped garlic and Nettle leaf. Add this liquid mixture to the dry ingredients and gently fold together to form a soft dough.

3. Turn the dough onto a floured cutting board, knead gently until it just comes together adding a little more flour if needed, and roll the dough out until it’s about 1⁄2-inch in thickness. Using the rim of a small glass, cut the dough into 2.5 to 3 inch rounds and place on an ungreased baking sheet.

4. Bake the biscuits for 18 minutes or until light golden brown.

5. Remove from the baking sheet to avoid over crisping your biscuit bottoms and serve warm fresh from the oven with butter.

Makes 12-15 biscuits.



16 Responses to “Nettle Garlic Buttermilk Biscuits”

  1. avatar bestialfeast says:

    May I review this recipe on my blog? I’d love to try these!

  2. avatar Irene says:

    Thank you for sharing the recipe with us, Erin! I was a lucky recipient of one of these biscuits, and can attest that they are absolutely delicious. I can’t wait to make my own batch!

  3. avatar Erin says:

    Hi bestialfeast,
    Yes, that would be awesome! I’d love to hear your feedback. They are soOoOo delicious. Feel free to add more garlic too if you’d like. :)

    Enjoy and thanks so much for reading!


  4. avatar Erin says:

    Thanks, Irene! I know how much you love nettles, so I was happy to share them with you!

  5. [...] Nettle Garlic Buttermilk Biscuits « &#84&#104&#101 Mountain Rose Blog [...]

  6. [...] Nettle Garlic Buttermilk Bi&#115&#99&#117its « The Mountain Rose Blog [...]

  7. avatar gardencitizen says:

    That sounds wonderful! I’ve got to try it when I’ve some nettle handy in my kitchen! #Rootstalk

  8. [...] Nettle Garlic Buttermilk Biscuits @ Mountain Rose Herbs Blog… I always love finding new recipes for nettles. Spring is here, and it’s time for harvest! Stock those herbal kits! [...]

  9. [...] nutrient hit, too. (There are others who know much more than I do about medicinal herbs – start here for a quick overview and a tasty looking [...]

  10. [...] really yummy nettle biscuits (or ‘scones’ in British English) made according to the recipe at Mountain Rose Blog. I didn’t have the buttermilk handy so I just added a tbsp of cider [...]

  11. avatar kelseybrow says:

    What are the differences between the leaf and the root as far as taste and health benefits?

    Thank you!

    • avatar Erin says:

      Hi Kelsey,
      Nettle leaf is a wonderfully nutrient dense tonic edible green that tastes similar to spinach. The roots are often used medicinally as a “men’s” tonic for prostate health, but I haven’t heard of people using it for food. Thanks for reading! Cheers, Erin

  12. avatar goddess in the groove says:

    Hi Erin,

    I have dry nettles, would the amount be the same? Looking forward to trying these! :)

    • avatar Erin says:

      Hi there! I haven’t used dried nettle for this recipe, but I would recommend using a little less – like maybe 1/4 to 1/2 cup, or rehydrating the leaves and squeezing out the excess liquid. You could also try soaking the dried nettle in the buttermilk for 10 mins before mixing with the other ingredients. Please let me know what works! I’d love to hear how the experimentation went. Cheers! ~Erin

      • avatar goddess in the groove says:

        Hi Erin,

        I did it! I soaked 1/2 cup dried nettles in the buttermilk for about 15 min. I also used spelt flour instead of regular. I only had whole wheat, which made mine a bit dense. I will use white flour next time. I will also add CHEESE :)!!!

        I posted on my blog at
        and linked back to you for the original recipe :). Thanks for posting this!!!

        • avatar Erin says:

          Oh, that’s so interesting! I’m really happy to hear that soaking the dried nettles worked. Been wondering about that for some time now. Your post looks great! Thank you so much for sharing the results. I’m definitely going to make some cheesy ones this weekend. Wonderful idea!
          Many cheers to you,

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    Erin is the Marketing Director at Mountain Rose and studied herbalism, botany, and ethical wildcrafting at the Columbines School of Botanical Studies. She spends her days making botanical illustrations, playing in the garden, creating culinary gems, and formulating medicine in the magnificent Oregon Cascades.
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