Rosemary garlic cream biscuits

Original Post: http://greedygirlcooks.blogspot.com/2014/11/rosemary-garlic-cream-biscuits.html

Makes 18 biscuits in 15 minutes

Ingredients

3 cloves garlic

1 tablespoon rosemary

5 tablespoon salted butter

2 cup self-rising flour (plus more for dusting)

1 tablespoon sugar

1 ½ cup heavy cream

Instructions

• Preheat oven to 500 degrees
• Chop or blend the rosemary and garlic into fine pieces
• Take some cold butter and a wooden spoon (or a mortar and pestle) and grind the butter, garlic and rosemary into a paste
• Combine flour and sugar in a bowl, add heavy cream and mix until the dough loosely forms
• Turn out onto a floured work surface and form together into a rectangle
• Fold into thirds (like a tri-fold brochure) sprinkle with flour and roll the dough to a half inch thickness
• Repeat this folding and rolling method two to three more times
• On the third roll spread the rosemary garlic butter over the entire dough fold into thirds and roll again into a ½ inch thickness
• fold into thirds a final time and roll again this is to create flakey layers
• Cut into the desired shapes. Refold the left over dough and cut into as many ½ inch biscuits as possible
• Place on a baking sheet and brush only the tops with melted butter
• Bake for 8-10 minutes, the biscuits will rise and be golden brown.

Greedy tips:

• Make sure not to over work the dough, I did not knead my dough, the action of folding into thirds and rolling is what I used to hold the dough together
• Do not roll it too thin, at no point in time should you roll it thinner than ½ inch thick
• The dough is sticky, make sure to add flour to the work surface and rolling pin as needed
• Only brush the top with butter. If you brush the sides they may not rise as high as they can.
• Don't waste the scraps, when I had one last piece I just folded in into a ball and baked it as is.
• If you don't have a cookie cutter take a sharp knife and cut them into squares