Photograph by Joe Lingeman, Food Styling by Liberty Fennell, Prop Styling by Maggie DiMarco
These are the biscuits you make when you want to win Thanksgiving. This glorious mash-up brings garlic bread intensity to a buttermilk biscuit package, avoiding the harrowing wait times associated with yeasted dough. And they bake up dramatically flaky. Cut them smaller than you’d expect for biscuits; they’re all too easy to return to for seconds—and thirds. A metal bench scraper is invaluable here in helping you cut and shape the dough.
This recipe makes a lot of biscuits. It can be easily halved, but consider instead simply freezing half the unbaked squares to be baked at a moment’s notice (straight from the freezer with slightly increased oven time). A gift from you to you.