Roasted Garlic Biscuits
2 medium heads of garlic
1 2/3 cups of all purpose flour
1 tbsp baking powder
1/2 tsp salt
2/3 cup non dairy milk of your choice
1/3 cup canola oil or melted non dairy butter
Dry Italian seasoning to sprinkle on top (Optional)
First roast the garlic bulbs and set aside to cool.
How to Roast Garlic
Peel off the outer white covering of the garlic bulb, leaving the individual coverings on the cloves and leaving the cloves attached to the bottom of the root. Cut the tops off of the cloves to expose the inside of each clove. Place the head of garlic on a piece of tin foil. Drizzle a little bit of olive oil over the garlic bulb. Wrap the garlic bulb tight with the foil. Place on a baking sheet or set inside the cup of a muffin pan. Bake at 350 degrees for about 30-35 minutes, until garlic is soft. Remove from oven and let cool.
After you have roasted the garlic, preheat your oven to 450 degrees. Lightly grease or add parchment paper to a large baking sheet.
In a large bowl, mix together the flour, baking powder, and salt with a fork until combined. Add the milk and oil and stir just until the dry ingredients are moistened. The batter will be sticky. Remove the soft inner garlic cloves from the bulb. Add the soft garlic to the batter and mix in with your hands. Don't over mix or the biscuits will be tough. Scoop batter out in about 1/4 cup amounts and roll slightly in hands. Place on the baking sheet. This recipe makes 9 medium sized biscuits.
Bake until the bottoms are golden brown, about 8 minutes.
Enjoy, but resist the urge to kiss loved ones for the rest of the night. :)