Small Batch Buttermilk Biscuits with Garlic
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Drop biscuits made with buttermilk, fresh rosemary, and a whole head of sweet roasted garlic.
Ingredients
- 1 small head garlic
- ¼ tsp olive oil
- 1 cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- 1 tsp sugar
- ½ tsp salt
- 3 Tbsp cold salted butter in ¼-inch pieces
- 1½ tsp chopped rosemary
- ½ cup buttermilk
Equipment
- mixing bowl
- baking sheet
Directions
- Heat the oven to 400°F. Peel the loose papery skin off the garlic, slice off the top, drizzle with the olive oil, and wrap it in foil.
- Roast the garlic on a baking sheet for 30 to 40 minutes, until soft. Let it cool, then squeeze the cloves out of their skins.
- Whisk the flour, baking powder, baking soda, sugar, and salt. Cut in the butter until crumbly, then stir in the rosemary.
- Mash the roasted garlic into the buttermilk and gently stir it into the flour mixture.
- Drop the dough in 4 even mounds onto a parchment-lined baking sheet and bake at 400°F for 10 to 12 minutes, until golden.
Nutrition
Serving: 81g | Calories: 218kcal | Carbohydrates: 29g | Protein: 4.7g | Fat: 9.6g | Saturated Fat: 5.8g | Trans Fat: 0.3g | Cholesterol: 24mg | Sodium: 610mg | Potassium: 107mg | Fiber: 1.2g | Sugar: 2.8g | Vitamin A: 297IU | Vitamin C: 2.1mg | Calcium: 126mg | Iron: 1.8mg
Nutrition is an estimate per serving from USDA FoodData Central, for 4 biscuits; tsp chopped rosemary counted as dried rosemary, ½ cup buttermilk counted as lowfat buttermilk. Brands and portions vary, so use it only as an approximation.