Roasted Garlic and Chive Biscuits
- 2 heads garlic, cut in half horizontally
- 4 tablespoons chives, minced
- 5 cups all-purpose flour
- 2 ½ tablespoons baking powder
- 1 tablespoon sugar
- 2 ½ teaspoons kosher salt
- 1 teaspoon baking soda
- 4 sticks (2 cups) unsalted butter, frozen and coarsely grated
- 1 ½ cups whole milk
- ½ cup sour cream
- 1 egg, beaten
- flaky sea salt to taste
Preheat oven to 400°F. Wrap the garlic in foil and roast in the oven until cloves are soft, about 1 hour. Remove from the oven. Once the garlic is cool enough to handle, squeeze the garlic from the skins into a bowl and mash it up into a paste. Add the chives and set aside.
Line 2 sheet pans with parchment paper.
In a medium bowl, whisk the sour cream and milk together.
In a large mixing bowl, whisk the flour, baking powder, sugar, salt and baking soda. Add the grated butter and toss using your hands to coat butter well. Add the milk mixture and the garlic and chives and knead the dough with your hands until it comes together. It will be clumpy.
Transfer to a floured surface and knead into a dough. Form into a rectangle and dust with flour. Roll out into a 9-by-12-inch rectangle and fold into thirds like a letter. Rotate the dough 90 degrees, dust with more flour and repeat this process two more times. (This is called laminating will create those flaky layers.)
Roll dough into a 9-by-12-inch rectangle and trim the outer ¼ inch. (This will help the dough rise.) Cut into equal squares and transfer to one of the prepared sheet pans. Cover in plastic and refrigerate 30 minutes.
Remove the biscuits from the refrigerator and move half of them to the other sheet pan, leaving two inches between each biscuit.
Beat one egg and add a touch of water or milk. Brush the biscuits with the egg wash and sprinkle with flaky sea salt.
Place the two sheet pans of biscuits in the oven and rotate the trays halfway through. Bake until golden brown, about 25-30 minutes. Serve warm.