Roasted Garlic Flaky Biscuits
Roasted Garlic Flaky Biscuits takes roughly 25 minutes from beginning to end. This recipe serves 9. Watching your figure? This lacto ovo vegetarian recipe has 192 calories, 4g of protein, and 7g of fat per serving. For 23 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. Several people made this recipe, and 253 would say it hit the spot. A mixture of baking powder, white sugar, roasted garlic, and a handful of other ingredients are all it takes to make this recipe so yummy. It works well as a side dish. It is brought to you by For the Love of Cooking. All things considered, we decided this recipe deserves a spoonacular score of 32%. This score is not so super. If you like this recipe, take a look at these similar recipes: Flaky Dill Biscuits, Flaky Herb Biscuits, and Flaky Italian Biscuits.
Servings: 9
Preparation duration: 10 minutes
Cooking duration: 15 minutes
Ingredients:
2 1/2 tsp baking powder
5 tbsp butter
2 1/4 cups of flour
3/4 cup of low fat buttermilk
1 head of roasted garlic, cloves carefully removed from their skins
1/2 tsp salt
Sea salt and freshly cracked pepper, to taste
1 1/2 tbsp white sugar
Equipment:
baking sheet
oven
bowl
blender
whisk
rolling pin
wire rack
Cooking instruction summary:
Prepare the roasted garlic. (See link above).Preheat the oven to 400 degrees. Line a baking sheet with a silpat mat.Combine the flour, baking powder, and salt together in a bowl. Cut in the butter with a pastry blender or two knives until the mixture resembles course meal. Place into the refrigerator for 10 minutes to chill. In a smaller bowl, combine the buttermilk and sugar then whisk until well blended. Add the buttermilk mixture and the roasted garlic cloves (removed from their skins) to the flour mixture and mix with your fingers until combined.Place the dough on a well floured surface and knead 4-5 times. Using a rolling pin, roll the dough into a 9 x 5 inch rectangle. Dust the top with flour then fold the dough crosswise into thirds (like folding a letter to fit into an envelope). Re-roll the dough into a 9 x 5 rectangle, dust the top with flour, and fold the dough crosswise into thirds again. Gently roll or pat the dough into a 3/4 inch thickness and cut with biscuit cutter to form biscuits. Place dough rounds 1 inch apart on the baking sheet. Season each biscuit with sea salt and freshly cracked pepper, to taste.Place the dough on a well floured surface and knead 4-5 times. Using a rolling pin, roll the dough into a 9 x 5 inch rectangle. Dust the top with flour then fold the dough crosswise into thirds (like folding a letter to fit into an envelope). Re-roll the dough into a 9 x 5 rectangle, dust the top with flour, and fold the dough crosswise into thirds again. Gently roll or pat the dough into a 3/4 inch thickness and cut with biscuit cutter to form biscuits. Place dough rounds 1 inch apart on the baking sheet. Season each biscuit with sea salt and freshly cracked pepper, to taste.Bake for 10-12 minutes or until golden brown. Cool two minutes on a wire rack then serve slathered with butter. Enjoy.
Step by step:
1. Prepare the roasted garlic. (See link above).Preheat the oven to 400 degrees. Line a baking sheet with a silpat mat.
2. Combine the flour, baking powder, and salt together in a bowl.
3. Cut in the butter with a pastry blender or two knives until the mixture resembles course meal.
4. Place into the refrigerator for 10 minutes to chill. In a smaller bowl, combine the buttermilk and sugar then whisk until well blended.
5. Add the buttermilk mixture and the roasted garlic cloves (removed from their skins) to the flour mixture and mix with your fingers until combined.
6. Place the dough on a well floured surface and knead 4-5 times. Using a rolling pin, roll the dough into a 9 x 5 inch rectangle. Dust the top with flour then fold the dough crosswise into thirds (like folding a letter to fit into an envelope). Re-roll the dough into a 9 x 5 rectangle, dust the top with flour, and fold the dough crosswise into thirds again. Gently roll or pat the dough into a 3/4 inch thickness and cut with biscuit cutter to form biscuits.
7. Place dough rounds 1 inch apart on the baking sheet. Season each biscuit with sea salt and freshly cracked pepper, to taste.
8. Place the dough on a well floured surface and knead 4-5 times. Using a rolling pin, roll the dough into a 9 x 5 inch rectangle. Dust the top with flour then fold the dough crosswise into thirds (like folding a letter to fit into an envelope). Re-roll the dough into a 9 x 5 rectangle, dust the top with flour, and fold the dough crosswise into thirds again. Gently roll or pat the dough into a 3/4 inch thickness and cut with biscuit cutter to form biscuits.
9. Place dough rounds 1 inch apart on the baking sheet. Season each biscuit with sea salt and freshly cracked pepper, to taste.
10. Bake for 10-12 minutes or until golden brown. Cool two minutes on a wire rack then serve slathered with butter. Enjoy.
Nutrition Information:
covered percent of daily need
