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BISCUITS, SCONES, MUFFINS & QUICK BREADS

If you read my blog, you may have noticed that I’m kind of into caramelized onions. And roasted garlic is the little sister to caramelized onions.

Throw them together in a biscuit, and you’ve got something beautiful.

MAKES 16 BISCUITS

FOR THE ROASTED GARLIC1 large head garlic

1⁄2 teaspoon olive oilFOR THE CARAMELIZED ONIONS

3⁄4 cup diced onion1 tablespoon olive oil1 teaspoon sugar

1

⁄4 teaspoon salt

1

⁄4 teaspoon freshly ground black pepper

FOR THE BISCUITS4 cups all-purpose flour2 tablespoons sugar2 tablespoons baking powder1 teaspoon salt1 teaspoon dried oregano

1

⁄2 teaspoon freshly ground black pepper

1

⁄2 teaspoon garlic powder

1

⁄2 teaspoon onion powder

3⁄4 cup shortening chilled and cubed11⁄2 cups chilled buttermilk4 tablespoons unsalted butter melted

For the roasted garlic: Preheat the oven to 400°F. Cut off the top of the head of garlic to expose most of the tops of the cloves in the head. Place the garlic, cut-side up, in a square of foil, and begin to wrap the foil around the head of garlic, leaving the top open. Drizzle the olive oil over the top of the garlic. Close the foil around the top completely. Place in the oven, and bake until the garlic is golden and soft when you stick a fork into it, 45 to 60 minutes. Let cool completely. Working over a cutting board, turn the head of garlic upside down, and squeeze the cloves out of it, turning while you do so to get all of the cloves out. Use a fork to pick out any that don’t fall out on their own. Smash the garlic cloves into a paste using the fork—it doesn’t have to be perfectly smooth. Transfer to a bowl and refrigerate.

For the caramelized onions: In a small skillet over medium-high heat, stir together the diced onion, olive oil, and sugar. Cook, stirring occasionally, until the onion has caramelized on all sides and has cooked down to about 1⁄4 cup, 15 to 20 minutes. Sprinkle in the salt and pepper, and place in the refrigerator to chill for at least 15 minutes.

For the biscuits: Line 2 baking sheets with parchment paper or nonstick mats. In a large bowl, stir together the flour, sugar, baking powder, salt, oregano, pepper, garlic powder, and onion powder. Using a pastry cutter or your fingertips, cut in the shortening and the reserved roasted garlic and onions until the

ROASTED GARLIC & CARAMELIZED ONIONBISCUITS