Garlic Cheddar Beer Biscuits
Is there such a thing as too much sharp white cheddar? Are you sick of recipes with sharp white cheddar? Because I’m pretty sure I should buy stock in Cabot right about now. Just why can I not get enough of this stuff? Can you take one more if it’s a recipe for biscuits with beer and lots of garlic and butter?
White cheddar is at the top of my list of favorites right now. Not just for snacking, but in sandwiches, quesadillas, bagel bombs and now – in biscuits.
I found myself craving some breakfast gravy this weekend but of course, with breakfast gravy, you must have biscuits. So I got to thinking about throwing some cheddar into a soft and quick biscuit recipe. And then I realized we were out of milk. So of course, I turned to the next best thing, beer, which, oddly, we are rarely out of!
I used a porter that was home brewed by some friends and the rich dark flavor was perfect for these biscuits and also gave them a rich color. I used self-rising flour because I love the tender biscuits it produces. Overall this recipe is so simple, makes a ton of fluffy, flavorful biscuits and, of course, the bite of white cheddar and garlic makes everything better!
Now, I’m off to the store for some milk to make my gravy!
Garlic Cheddar Beer Biscuits
Yield: 2 dozen biscuits
Prep Time: 10 min
Total Time: 30 min
A quick and simple biscuit recipe with garlic butter, sharp white cheddar and beer mixed in! Serve for breakfast with sausage gravy or with honey butter!
Ingredients:
2 cups self-rising flour (I like King Arthur Flour)
1 tsp. garlic powder
1 tsp. baking soda
1/2 cup unsalted butter, cut into small cubes, chilled
4 ounces sharp white cheddar cheese, shredded
8 ounces beer, I used a porter, any kind will do – just use a beer you like to drink!
4 Tbs. butter
2 tsp. garlic powderDirections:
Preheat the oven to 425 degrees and line two large baking sheets with parchment paper or Silpat liners.
Combine the flour, 1 teaspoon garlic powder and baking soda in a large bowl. Using a pastry cutter or two forks, cut in 1/2 cup chilled butter until the mixture resembles coarse sand. Stir in the cheese until well-distributed and then stir in the beer.
Turn the mixture out onto a well-floured surface and knead for about 1 minute until the dough is smooth and no longer sticky. Form into a round mound and then roll it our pat it out into a large circle about 1/2-inch thick. Use a biscuit cutter to cut circles out and place them onto the prepared pans. Roll out the scraps again and repeat this process until all of the dough is used – about 24 biscuits.
Melt the additional butter and add the additional garlic powder and mix well. Give each biscuit a generous coating of the garlic butter. Bake in the 425 degree oven for 10-11 minutes until the edges are golden brown.
Cassie’s Notes:
If you prefer to not cook or bake with beer, use milk instead. Mix in 8 ounces of milk when the beer is called for in the recipe.Heavily adapted from King Arthur Flour
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Quick check: Can I have enough white cheddar? NEVER! Keep brining it on Cassie. These look incredible. I adore biscuits and am always up for a new twist. Love!
I love cheddar biscuits, love this twist!
You had me at beer!
Cheddar should be in EVERYTHING! 🙂
Yup, I rarely run out of beer either which would be,awesome in an earthquake situation…party time! Great biscuits!
Oh man, these sound and look so good! I want one for breakfast!
Yummo! These look great – I have got to get me some self rising flour!
I agree with Jen, you had me at beer! Looks delish!
Sounds delicious Cassie!
Yeah you don’t have to tell me twice.
Beer AND biscuits AND cheese? I could not have a bigger crush on a recipe if I tried! 🙂
garlic cheddar biscuits with honey butter – now that sounds like HEAVEN. Trumps my yogurt and fruit parfait any day of the week!
You can never have too much sharp white cheddar, ever!
Hey look… My three favorite food groups… beer and cheese and biscuits! LOVE 🙂
Cheddar is our favourite cheese by far and I never get sick of it. Love the idea of these biscuits!
You definitely had me with the post title when it included beer. It’s even better that you mixed with garlic and cheddar and made biscuits. WINNER WINNER!
Yes, please! I want this for breakfast!
Cassie, these look so good! I can’t wait to try them!
I am a feen for white cheddar, I can’t get enough of it! Adding beer instead of milk was a smart decision on your part, it goes better with cheese.
Haha, I love Cabot’s cheeses too. I think I probably have 3 blocks in my fridge right now and I know my husband would be thrilled if I used one to whip up these biscuits!
Three cheers for more white cheddar!!
Cassie, these look amazing! And I’m jealous that you’re friends with generous homebrewers, I need more of those in my life!
i could never get sick of sharp white cheddar – more the better, right?? 🙂 these biscuits look amazing and i love the beer addition!!
I love the idea of these!! They sound so good 🙂
I don’t think you can ever have too much white cheddar
Never too much!! Man, would I love to be snacking on one of these right now!
silly lady. there is no such thing as too much sharp white cheddar. That’s crazy talk 🙂
Did someone say beer?? Yes please 🙂
I love sharp cheddar, these biscuits look great!
So much to love about these biscuits!
You had me at garlic! But cheddar just made it even better!
These look delicious
I definitely couldn’t be without sharp white cheddar. It’s my cheese of choice for quesadillas too, so I always have a stash of it in the refrigerator. Love how you added it in these biscuits. Perfect with breakfast gravy!
You are the biscuit girl, aren’t you? Another fabulous recipe, Cassie! So yummy!
Is it even possible to be sick of white cheddar? Beer, garlic, and butter too, count me in 🙂 I can’t wait to try this.
I could never tire of cheese…ever. so I totally understand your sharp white cheddar obsession! I always seem to have beer on hand so these are definitely getting made! Now, to decide on a good soup or stew to serve them with…
Mmm, I want to but a big slab of ham on one of these beauties and go to town!
I’m with you — I love sharp cheddar. These sound amazing!
And the name says it all…… Yum!!!
God I can have this just like these and n endless quantity
Never stop posting cheddar recipes! 🙂 And cheddar beer biscuits. That’s just… what. It’s perfect!
LOVE these! I love that you used KAF self rising flour, that is a time saver in my house… fewer ingredients to measure 😉
So beautiful! Just pinned to our Pinterest and we’ll share more.
Cabot is a coop owned by 1200 farm families in New England and New York and 100% of the profits go to the farmers, so no stock is available 🙂 but we TRULY, TRULY appreciate your support!
Can you send me an email? I’d love to send you some cheese to cook with…
~Wendy
I see me making these in my near future. They look and sound divine!
Sharp white cheddar? Keep it coming! Great looking biscuits!
Beer AND bread?! Can I please order a dozen?
Beer in bread is definitely a huge motivator 😉
Sharp cheddar is seriously one of the best cheeses there is! I love it, and I bet that and the beer just taste perfect in these! I am craving them now!
I don’t think I could ever get tired of cheese. Frankly, you can never have too much cheese. These biscuits look scrumptious.
Oooh these just look so wonderful!!
I’ve never had biscuits before this recipe looks like the perfect one to try first!
Hi there. The current Food on Friday on Carole’s Chatter is collecting links to dishes using garlic. I do hope you link this in. This is the link . Please do check out some of the other links – there are a lot of good ones already. Cheers
There is no such thing as too much cheese! Even better when it’s paired with beer and garlic! These look wonderful, Cassie!
Every time I see that Cabot cheddar on sale, I buy several blocks of it. It is good stuff! These look amazing!
I like beer bread, but beer biscuits? With white cheddar? Gah.
I made these biscuits today and they are AWESOME. The whole family loved them! We enjoyed them with a hearty sweet potato chili. Thanks for a great recipe!