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Small Batch Buttermilk Biscuits with Garlic

Course Bread
Cuisine American
Keyword drop biscuits, roasted garlic biscuits, rosemary biscuits, small batch biscuits
Prep Time 15 minutes
Cook Time 52 minutes
Total Time 1 hour 7 minutes
Servings 4 biscuits
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

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.