Roasted Garlic and Grilled Scallion Biscuits

So, a half gallon of buttermilk really goes a long way! So far I have made one recipe of ranch, two cornbread recipes, waffles, and now my biscuit tally is up to two! I'm going to be obsessed with making breads before I use it all! I have been wanting to buy a loaf pan and make my own loafs of bread, maybe I'll do that sometime soon. I love the smell of baking bread! I STILL have about a cup of it left. Hopefully they have the smaller container of buttermilk next time I need some! I made these to go with the Tuscan-style Florentine Soup I was making for dinner, and thought roasted garlic and grilled scallions would be a good accompanyment.

To make these super yummy biscuits, all you need to do is;
This recipe takes about 55 minutes to prep and bake.

1 head garlic
1 tablespoon extra virgin olive oil
6 scallions
1 2/3 cups plus 2 tablespoons whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
5 tablespoons unsalted butter, diced and chilled
3/4 cup buttermilk
butter flavored cooking spray
black pepper
garlic powder
parmesan cheese

Preheat oven to 425 degrees.

Slice 1/2 inch off the top of the garlic, sprinkle the cut side with olive oil and wrap in foil. Roast for 30 to 40 minutes, until soft and golden. Squeeze the cloves from the head and chop.

Meanwhile, heat a large skillet or grill pan over medium high heat. Cut the scallions in half, if necessary, and cook until softened and charred on all sides. Remove from the pan and chop finely.

While the scallions cook, sift together the flour, bakind powder, baking soda, and salt. With your hands, combine the flour with butter until no pieces larger than the size of small peas remain. Stir in buttermilk until moistened. Work in garlic and scallions until evenly distributed.

Turn dough out onto a floured surface and knead a couple of times. Press out to a thickness of 1/2 inch. With a 2 1/2 inch cutter, or a glass, cut out as many biscuits as you can and lay on an ungreased foil lined baking sheet. Roll the dough into a ball, press back out, and continue cut out more biscuits. Continue gathering up dough and cutting until there is not enough dough to make any more biscuits. Roll up the remaining scraps to make a biscuit ball, if you'd like! Spray the tops of the biscuits with butter flavored cooking spray and sprinkle with garlic powder and plack pepper.

Bake for 12 minutes, until the biscuits have risen and have turned golden brown. Remove from oven and sprinkle with freshly grated parmesan cheese. Serve warm or at room temperature. Enjoy!

This recipe makes 12-16 biscuits.

If you want to freeze these biscuits, allow to cool to room temperature. Place in a Ziplock bag and squeeze out as much air as you can. Refrigerate overnight and freeze in the morning. To reheat, simply microwave for 30 seconds for steaming hot biscuits!