Roasted Garlic and Rosemary Buttermilk Biscuit

May 9, 2010 / By Foodland

Roasted Garlic and Rosemary Buttermilk Biscuit

Buttery and packed with flavor
Course Side Dish
Servings 24 Servings


  • 6 cups all purpose flour
  • 6 teaspoons baking powder
  • 1.5 teaspoons baking soda
  • 3 teaspoons sugar
  • 1.5 teaspoons salt
  • 3 butter
  • 1.25 cups buttermilk
  • 6 large roasted garlic cloves, cut into small pieces
  • 6 tablespoons fresh rosemary, chopped


  1. Preheat the oven to 350'.
  2. Place the flour, baking powder, baking soda, sugar and salt in a large bowl.
  3. Whisk together.
  4. Cut the butter into the dry ingredients with a pastry cutter or 2 knives until the mixture resembles coarse meal.
  5. Stir in the buttermilk, roasted garlic and rosemary with a rubber spatula or fork until the mixture forms a soft, slightly sticky ball.
  6. Transfer the dough to a well floured surface.
  7. Pat the dough down into a rectangle about 1" thick, brush excess flour off the top.
  8. Fold the dough in half and pat down again to about 1" dusting with flour as needed.
  9. Brush excess flour off the top and fold the opposite direction.
  10. Pat the dough down again to 1" and dust off excess flour.
  11. Fold the dough in half a third time from the side and pat down to about 2" thick.
  12. Cut into desired shapes.
  13. For the best yield, shape the dough into 12, 3" squares.
  14. Cut the squares in half diagonally to form triangles.
  15. Gently brush each biscuit with egg wash (egg scrambled with a fork), or olive oil.
  16. Bake for 15 minutes or until puffed up and golden brown.
  17. Serve immediately with butter or keep warm covered with tin foil in an oven of 150° for no longer than 20 minutes.
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