I was making a big pot of soup for dinner so I decided to whip up a batch of biscuits to serve with the soup. I have a great recipe for flaky biscuits that I decided to add roasted garlic too. The roasted garlic flavor was subtle and really tasty. I also topped each biscuit with sea salt and freshly cracked pepper before they baked. They turned out so fluffy and flavorful – they were especially good slathered in butter. We all, kids included, loved these biscuits.
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.
Bake for 10-12 minutes or until golden brown. Cool two minutes on a wire rack then serve slathered with butter. Enjoy.