Description
This billion dollar buttery biscuits recipe creates flaky, tender, and incredibly delicious biscuits with a savory roasted garlic and rosemary swirl, perfect for any meal. The simple method ensures success, yielding golden-brown biscuits with a rich, aromatic finish.
Ingredients
- 1 large head garlic, for roasting
- 1 tablespoon (15 ml) olive oil
- 380 g (3 cups) all-purpose flour
- 1 tablespoon (15 g) baking powder
- 1 teaspoon (5 g) baking soda
- 1 teaspoon (5 g) fine sea salt, for dough
- 226 g (1 cup) unsalted butter, very cold and cubed, for dough
- 240 ml (1 cup) cold buttermilk
- 60 g (0.25 cup) unsalted butter, softened, for swirl
- 2 tablespoons (10 g) fresh rosemary, finely chopped, for swirl
- 0.25 teaspoon (1.2 g) fine sea salt, for swirl
- 15 g (1 tablespoon) unsalted butter, melted, for brushing
- 1 teaspoon fresh rosemary, for garnish
- A pinch flaky sea salt, for garnish
Instructions
- Roast Garlic: Preheat your oven to 200°C (400°F). Slice the top off the garlic head, drizzle with olive oil, wrap tightly in foil, and roast for 30-40 minutes until cloves are very soft and golden. Cool slightly, then mash the pulp.
- Prepare Swirl Butter: In a small bowl, combine mashed roasted garlic with 60g (0.25 cup) softened unsalted butter, 2 tablespoons chopped fresh rosemary, and 0.25 teaspoon fine sea salt. Mix thoroughly until well combined and smooth, creating a fragrant spread.
- Combine Dry Ingredients: In a large bowl, whisk together 3 cups all-purpose flour, baking powder, baking soda, and 1 teaspoon fine sea salt. Ensure all dry ingredients are evenly distributed for a consistent biscuit rise.
- Cut In Cold Butter: Add 1 cup cold cubed unsalted butter to the dry ingredients. Use a pastry blender or your fingertips to cut the butter into the flour until it resembles coarse crumbs with some pea-sized pieces remaining. (If your butter starts to get too warm, pop the bowl in the fridge for 5 minutes).
- Add Buttermilk And Form Dough: Pour in 1 cup cold buttermilk. Stir gently with a spoon or your hands until just combined and a shaggy dough forms; avoid overmixing to keep it tender. The dough should look rustic and slightly sticky.
- Layer And Swirl Dough: Turn dough onto a lightly floured surface. Gently pat into a 2.5 cm (1 inch) thick rectangle, then roll to about 30×20 cm (12×8 inches). Spread the roasted garlic and rosemary swirl butter evenly, leaving a small border. Fold into thirds like a letter, press gently, and rotate 90 degrees. Roll and repeat the fold once more for extra flaky layers and an even swirl distribution.
- Cut And Place Biscuits: Roll the dough to about 2-2.5 cm (0.75 to 1 inch) thick. Using a 7 cm (2.75 inch) round biscuit cutter, press straight down without twisting to cut 8-10 biscuits. Place cut biscuits on a parchment-lined baking sheet, allowing them to touch slightly for softer sides as they bake.
- Bake And Finish: Bake for 15-18 minutes at 200°C (400°F) until golden brown and puffed, with visible darker swirl streaks. Immediately brush the hot biscuits with 1 tablespoon melted unsalted butter. Garnish with remaining 1 teaspoon fresh rosemary and a pinch of flaky sea salt for a beautiful, aromatic finish.
Notes
To avoid tough biscuits, do not overmix the dough and press the biscuit cutter straight down without twisting. Ensure your baking powder and soda are fresh and that butter remains very cold throughout the process for best rise. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, substitute all butter quantities with a high-quality dairy-free butter alternative. If you don’t have buttermilk, mix 1 cup regular milk with 1 tablespoon lemon juice or vinegar and let sit for 5 minutes. Consider adding shredded cheddar cheese, chopped chives, or sundried tomatoes to the dough for variations. A pinch of sugar can be added to the dough for slightly sweeter biscuits with extra golden tops.
- Prep Time: 70 minutes
- Cook Time: 18 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit (100 g)
- Calories: 420 calories
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 28 g
- Saturated Fat: 18 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 90 mg
Keywords: buttery biscuits, flaky biscuits, garlic rosemary biscuits, homemade biscuits, easy biscuits, savory bread, baking, comfort food