Roast the garlic (see the photos in the recipe post if needed)
Preheat the oven to 400° F (200° C).
Peel and discard the papery outer layers of the whole head of garlic. Leave intact the skins of the individual cloves of garlic.
Using a sharp knife, cut ¼ to ½ inch from the top of the cloves. This will expose the individual cloves of garlic.
Place the garlic head on a piece of aluminum foil. Drizzle olive oil over the top.Seal the foil around the garlic and place on a baking sheet.
Roast for 30 to 40 minutes or until the garlic is completely tender when poked with a knife. Remove from the oven to cool.Note: You will be using 5 cloves of roasted garlic in this biscuit recipe.
Make the biscuit dough
In a large mixing bowl, whisk together flour, baking powder, baking soda, sugar, and salt. Toss the cold and cubed butter into the flour.
Working quickly, using your fingers or a pastry blender, rub or cut the butter into the flour until it resembles coarse sand.
Stir in the chopped rosemary.
Use a small knife to cut the skin slightly around each clove. Use a fork or your fingers to pull or squeeze 5 of the roasted garlic cloves out of their skins and place them in a small bowl.
Gently stir in the buttermilk.
Pour the buttermilk/garlic mixture into the flour mixture and gently stir to combine.
Bake the biscuits
Using a large spoon, drop spoonfuls of the garlic biscuit dough onto a baking sheet lined with parchment paper or a silicone baking mat.
Bake until golden brown, about 10 to 12 minutes.
Notes
Expert Tips
Read through the entire recipe and the Ingredient Notes section of the post and gather your ingredients. We provide a lot of information within the body of this recipe post to ensure that your biscuits come out perfectly every time.
Measure ingredients correctly. This is so important. To measure flour correctly, stir the flour in its container with a spoon. Then, use a spoon to scoop flour into a dry measuring cup and slightly overfill. Then, use the back of a knife or other straight-edged utensil to level the flour across the cup. Do not scoop the flour. When you scoop, the flour gets packed too tightly and you will end up with more flour than the recipe calls for.
Cold Butter is Key: The secret to flaky biscuits lies in cold butter. It creates steam as it melts in a hot oven, leading to those lovely, airy pockets.
Don't Overwork the Dough: When you're combining the ingredients, less is more. Overworking can result in tough biscuits.