#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess and runs smoothly with the help of Heather of All Roads Lead to the Kitchen, and the rest of our fabulous bakers.
This month we are baking Biscuits and Rolls that would fit in nicely at any Thanksgiving table. For more bread recipes, visit the #TwelveLoaves Pinterest board, or check out last month's inspiring selection of #TwelveLoaves Crackers, Crisps, and Flatbreads!
The #TwelveLoaves Biscuit Basket
- Barley Malt Pull-Apart Loaves from Cake Duchess
- Buttermilk-Black Garlic Biscuits from Culinary Adventures with Camilla
- Buttermilk Pan Rolls from All Roads Lead to the Kitchen
- Crusty European-Style Hard Rolls from A Shaggy Dough Story
- Herb-Topped Sweet Potato Biscuits from Hostess At Heart
- Parker House Rolls from Karen's Kitchen Stories
- Pumpkin Buttermilk Biscuits from The Redhead Baker
- Simple Homemade Rolls from Basic N Delicious
- Sweet Garlic Rolls from Kudos Kitchen by Renee
If you'd like to bake along with us this month, share your Thanksgiving Biscuits and Rolls using hashtag #TwelveLoaves!
Buttermilk-Black Garlic Biscuits
- 2 C flour
- 2-1/2 t baking powder
- 1/2 t black salt
- 5 T butter, chilled and cubed
- 3 cloves black garlic (click for an intro to black garlic)
- 1/2 T granulated garlic
- 3/4 C cold buttermilk
- 1 T raw honey
Preheat oven to 400 degrees F.
In a large bowl, whisk together the flour, baking powder, and black salt. Add the butter cubes, black garlic, and granulated garlic. Use your fingertips to press the butter into the butter, forming flat leaves. Place the bowl in the fridge to chill for 10 minutes.
While the butter-flour mixture chills, whisk together the buttermilk and honey. After 10 minutes, pour the buttermilk mixture into the flour and stir lightly until it comes together into a ball.
Turn the dough onto a lightly floured piece of parchment paper. Knead gently just a few times to bring it together. The dough may still be a little crumbly. Roll the dough into a 5" x 9" rectangle about 1/2" thick. Using the long side of the rectangle, fold the dough into thirds like a business letter. Once again, roll the dough into a 5" x 9" rectangle about 1/2" thick and, again, fold it into thirds like a letter. Roll the dough out to 1/2" to 3/4" thick. Using a metal edged shape - I use a measuring cup - cut biscuits from the dough and transfer to a baking stone, leaving about 1" between them. I gathered the scraps, rerolled, and cut more biscuits until I was completely out of dough.
Bake until the biscuits have risen and are golden brown on top, approximately 12 to 14 minutes. Remove the baking sheet and transfer the biscuits to a wire rack. Allow to cool for a few minutes and serve warm.