Roasted Garlic Cheddar Beer Biscuits

These roasted garlic cheddar beer biscuits are easy to make and totally sinful! A tender biscuit made with Blue Moon and stuffed with roasted garlic, shredded cheddar cheese, and rosemary.

Prep Time30 mins

Cook Time15 mins

Total Time45 mins

Course: Side Dish

Cuisine: American

Keyword: buttery, cheddar cheese, roasted garlic

Servings: biscuits

Calories: 189kcal

Author: Jennifer Debth

Equipment

Ingredients

Biscuits

2 cups all purpose flour
4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon dried rosemary
2 tablespoons unsalted butter cold
2 tablespoons shortening room temperature
1/2 cup Sour cream cold
1/2 cup Blue Moon beer cold
1 cup cheddar cheese shredded
6 cloves garlic roasted and then finely minced*

Butter Wash

1 tablespoon unsalted butter melted
1 tablespoon roasted garlic oil*

US Customary - Metric

Instructions

*Roast your garlic, before starting the recipe...instructions in the notes below!*
Preheat oven to 450 degrees F and line a rimmed baking sheet with a silicone mat.
In a large bowl, combine dry ingredients: flour, baking powder/soda, salt, and dried rosemary.
Cut in butter/shortening, using a fork, and set aside.
Gently combine Blue Moon, sour cream, cheese, and garlic in another bowl.
Make a well in the dry ingredients and then stir in Blue Moon/sour cream mixture.
Stir until just combined.
Dump the dough onto floured surface. Sprinkle top with flour and then gently knead 6 times.
Roll out the dough until it’s an inch thick.**
Cut out biscuits using a 2 inch round pastry/cookie cutter.***
Cut straight down. Don’t twist!
Place on prepared baking sheet.
Mix together 1 tablespoon melted butter and 1 tablespoon oil from the roasted garlic. Brush the tops of each biscuit.
Bake in the preheated oven for about 12-15 minutes or until the tops are golden and the center of the biscuit is cooked through.
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Notes

*Preheat oven to 350 degrees F. Place whole (peeled) garlic cloves in a small oven safe dish and cover completely with olive oil. Roast in a preheated oven for 15 - 20 minutes, or until golden. Remove from the oven and separate the cloves from the oil. Reserve 1 tablespoon of oil for brushing the tops of the biscuits. '

** If you want shorter biscuits, roll out your dough to 1/2 inch thick and bake for about 12 minutes.

*** These are also great "drop" biscuits. Instead of cutting out the dough, simply place the prepared dough into a bowl after kneading and rolling, and use a cookie scoop to scoop the dough onto the prepared baking sheet. You may need to adjust the cooking time, depending on the size of the biscuits.

Nutrition