This recipe is featured in our Recipe of the Day Newsletter. Sign up for it here to have our test kitchen-approved recipes delivered to your inbox!   It's scientifically proven that biscuits are one of the most versatile foods out there. Think about it: is there ever a bad time for a biscuit? It’s a stunning breakfast pastry that can be eaten as is with a little jam, transformed into a top-shelf breakfast sandwich with eggs, bacon and cheese galore, or smothered with decadent sausage gravy. Just as easily, you can be snacking on one of these tender, flaky beauties well into the afternoon and evening, serving them with a countless number of suppers. It's with this mindset that I’ve accepted the powerful biscuit into my Rolodex of entertaining stalwarts. For this one-bowl recipe, a little TLC in the form of sweet, roasted garlic and fragrant rosemary creates a savory moment that will perfume your kitchen in the best way possible! Like many pastries, biscuits have a stigma of being more complicated than they really are. There are really just a few techniques I’ll highlight to help you reach baking nirvana. My first primer will be about butter, the true star of this biscuit. This recipe calls for grated, frozen butter which is your secret to success. The ultra-chilled butter will remain solid as you work it into the dough which allow it to melt and steam in the oven yielding the lift and flaky layers your craving. As well, it gives you the security to grate the butter without making a greasy mess. Frozen butter has enough rigidity to face not only the coarse side of a box grater, but as well the grating attachment of your food processor to knock out this step in less than a minute flat. Once you’re making the dough, there are two more techniques I live by. I first learned them from testing a biscuit recipe from Nancy Silverton that I’ve applied to every biscuit recipe I’ve made from then on. First, laminate the dough! By completing a few tri-folds à la puff pastry, you’re able to get taller, flakier biscuits. Second, it’s hip to be square. You don’t reroll biscuit dough, so if you use ring cutters, you end up tossing the precious scraps into the garbage. By slicing the dough into squares, you can reduce waste for maximum carb consumption.