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.
Servings: 12 biscuits
Calories: 189kcal
Ingredients
Biscuits
- 2 cups all purpose flour
- 4 teaspoons baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon salt
- 1 teaspoon dried rosemary
- 2 tablespoons unsalted butter cold
- 2 tablespoons shortening room temperature
- ½ cup Sour cream cold
- ½ 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*
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
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
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