Roasted Garlic Biscuits

2013 Sep/Oct

If you’re a fan of garlic bread, this is a rich, crunchy, far less greasy version of it. The baking biscuits make the house smell divine


  • 1-1/2 c. all-purpose flour
  • 2 t. baking powder
  • 1/4 t. salt
  • 1 c. whipping cream
  • 1 head roasted garlic
  • 1/4 c. freshly grated parmesan cheese
  • extra cream or milk, for brushing (optional)


Preheat the oven to 400°F. In a medium bowl, stir together the flour, baking powder and salt. Add the cream, squeeze the garlic cloves out of their skins into the mixture, and add the parmesan cheese, stirring just until the dough comes together. On a lightly floured surface, knead the dough once or twice, then pat it into a circle about an inch thick.

Cut the dough into six wedges with a sharp knife, and transfer them onto a parchment-lined baking sheet. If you like, brush the tops with milk or cream. Bake for 15-20 minutes, or until golden. Serve warm.

Makes 6 biscuits.