½cup(114g) extra-virgin olive oil (plus additional for brushing)
Flakey sea salt
Preheat the oven to 275°F.
Add the tomatoes, garlic cloves, salt, pepper and rosemary to a small dish (ideally, you want the tomatoes and garlic to be in a tight layer.Drizzle with olive oil until the tomatoes are about 2/3 of the way covered.
Bake until the tomatoes have shriveled and the garlic has browned, about 1 ½ hours. Remove from the oven. The confit can be covered and stored in the fridge for several weeks until ready to use. Make sure to heat prior to serving.
Preheat oven to 450° F. Line a baking sheet with parchment paper.
Sift together flour, baking powder, baking soda, salt and rosemary. Gently stir in the beer and olive oil until just combined. Don't over-mix.
Drop mounds of dough (slightly larger than golf balls) on prepared baking sheet (for smaller sized biscuits use a cookie scoop, for larger an ice cream scoop works well). Brush the top with olive oil, sprinkle with flakey sea salt.
Bake 10-12 minutes, or until cooked through and starting to turn brown on the tops.
Anything beer that's really hoppy, like an IPA, will be too intense for this recipe.