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