Something Strange and Delicious: Garlic-Buttery Biscuits

Here it is folks: the last Something Strange and Delicious recipe. As of this posting, there’s still another 36-ish hours to enter! You can win a hardcover copy of the amazingly creepy and yet somehow romantic Something Strange and Deadly, plus a steampunky plate. Tweet about the giveaway once every day for another entry!

Depending on how many entries I get, there may be more than one winner. Open internationally.

CLICK HERE to enter!

(The Something Strange and Deadly Outbreak contest run by Sarah J Maas and Erin Bowman is also running until July 31!)

Obviously, this contest wouldn’t be complete without making Eleanor’s favorite food–buttered toast. Or more specifically, Garlic-Buttery Buttermilk Biscuits.

Step one: make the roasted garlic butter. You’ll need:

  • 1 head of garlic
  • 1/2c – 2/3c butter (depending on taste)
  • Spices — salt, pepper, whatever else you like

First, roast the garlic by cutting off the top of the head, pouring a fair amount of olive oil over the top, then stick it in the oven at 350 for about 30-40 minutes.

Roast until a fork slides right through the cloves like butter (mm, butter). Then scoop out the cloves and mash (I used a fork). Add the butter and spices to taste. I used Penzey’s Southwest Seasoning, in addition to a lot of pepper, with mine and it is NOMNOMNOM good.


Step two: biscuits.

And whaddya know, the great Susan Dennard has created the perfect biscuit accompaniment for the garlic butter–some buttermilk biscuits, Eleanor’s favorite. Though I halved the recipe, otherwise I followed it exactly, and they turned out great. However, I didn’t want to deal with rolling out the biscuits, nor cutting them…so I made them into three-leaf clovers. Once everything’s mixed, hand roll the dough into a tube, then cut into equal sized bits (since I halved the recipe, I made six). Then cut each bit into three smaller bits.

Roll the smaller bits into spheres, then plonk ’em in a cupcake pan.

Baking time might be a bit longer than Sooz’ recipe, but it shouldn’t be by much. Keep an eye on it. Once they’re done, let them cool a bit, but serve ’em warm. But be warned: they go down as fast and deliciously as candy.

If you haven’t bought the book yet (or even if you have–gift it if you win!), the giveaway is open until July 31st.

CLICK HERE to enter!

Check out the other recipes:

Peach Pie for Daniel
Beignets for Joseph
Slightly spicy croissants for Eleanor
and Candied Ginger + Tofu Fah for Jie.