Roasted Garlic Flaky Biscuits

    

Ingredients:

2 1/4 cups of flour
2 1/2 tsp baking powder
1/2 tsp salt
5 tbsp butter
3/4 cup of low fat buttermilk
1 1/2 tbsp white sugar
1 head of roasted garlic, cloves carefully removed from their skins
Sea salt and freshly cracked pepper, to taste

Directions:

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.