Yield: 12 biscuits
- 1 head of New Dawn Fields Organic Garlic (We used Purple Glazer.)
- 1–2 Tbsp olive oil
- ½ cup (113g) unsalted butter, melted & cooled slightly
- 2 cups (240g) all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp granulated sugar
- ¾ tsp kosher salt
- ¼ to ½ tsp cayenne pepper
- 1 cup (227g) buttermilk*
- 1 ½ cups (170g) sharp cheddar cheese, shredded
- 3 Tbsp (42g) unsalted butter, melted
- 1 Tbsp fresh parsley leaves, finely chopped
- Jacobsen Salt Co. Pure Flake Sea Salt
*If you don’t have buttermilk, mix ½ cup + 7 Tbsp (213g) whole milk with 1 Tbsp white vinegar and let sit for 15 minutes.
- Heat oven to 400°F.
- Peel away most of the papery outer layers of the head of garlic, leaving all of the cloves connected. Trim about ¼" from the top of the head of garlic.
- Place garlic on a piece of aluminum foil and drizzle with olive oil, making sure oil seeps down into the cloves. Wrap garlic tightly in the foil.
- Roast in oven for 40–60 minutes until cloves are soft. The exact roasting time will depend on the size of the head, the variety of garlic, and how caramelized you would like for the garlic to be. (We roasted our head of New Dawn Fields Purple Glazer for 55 minutes, as we wanted it to be nice and caramelized.)
- Once garlic is cool enough to handle, squeeze soft cloves into a bowl and mash. Have a few harder, extra caramelized bits? Don’t miss those, as they’re extra yummy!
NOTE: You can certainly roast the garlic a day or two before making the biscuits. Simply store the roasted garlic in the fridge in a sealed container until it’s biscuit time.
- Raise oven temperature to 450°F. Line two baking sheets with parchment paper; set aside.
- Melt butter for dough, then whisk roasted garlic into butter. Allow to cool slightly.
- In a large bowl, whisk together flour, baking powder, baking soda, sugar, kosher salt, and cayenne.
- In a medium bowl, whisk together garlic butter and buttermilk.
- In the centre of your flour mixture, make a well, then pour in dairy mixture. Using a silicone spatula, mix just until dough comes together. Gently fold in shredded cheddar.
- Using a large scoop (such as a 2-ounce #16 disher), drop smooth, rounded heaps of dough onto prepared baking sheets.
NOTE: If you prefer craggier biscuits, portion and form ‘em using two spoons.
- Bake for 10–12 minutes or until golden brown.
- Whilst biscuits are baking, mix together melted butter and chopped parsley.
- As soon as biscuits come out of the oven, brush with parsley butter and sprinkle tops with flake sea salt.
- Let cool for a few minutes, then enjoy straight away.