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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: 12 biscuits
Calories: 189kcal
Author: Jennifer Debth



  • 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*


  • *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.


*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.


Serving: 1biscuit | Calories: 189kcal | Carbohydrates: 18g | Protein: 5g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 236mg | Potassium: 193mg | Fiber: 1g | Sugar: 1g | Vitamin A: 125IU | Vitamin C: 0.6mg | Calcium: 145mg | Iron: 1.2mg