*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.