Garlic Cheddar Beer Biscuits
Need a lacto ovo vegetarian beverage? Garlic Cheddar Beer Biscuits could be a great recipe to try. One portion of this dish contains about 3g of protein, 4g of fat, and a total of 79 calories. This recipe serves 24 and costs 15 cents per serving. Father's Day will be even more special with this recipe. A mixture of baking soda, self-rising flour, butter, and a handful of other ingredients are all it takes to make this recipe so tasty. 382 people were impressed by this recipe. From preparation to the plate, this recipe takes roughly 30 minutes. It is brought to you by Bake Your Day. Overall, this recipe earns a very bad (but still fixable) spoonacular score of 6%. Similar recipes are Rosemary Cheddar Beer Biscuits, Bacon Cheddar Bay Beer Bread Biscuits, and Beer Braised Chicken Pot Pie with Cheddar Biscuits.
Servings: 24
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
1 tsp. baking soda
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 powder
2 cups self-rising flour (I like King Arthur Flour)
4 ounces sharp white cheddar cheese, shredded
Equipment:
baking paper
baking sheet
oven
pastry cutter
bowl
Cooking instruction summary:
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.
Step by step:
1. Preheat the oven to 425 degrees and line two large baking sheets with parchment paper or Silpat liners.
2. 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.
3. 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.
4. 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.
5. Mix in 8 ounces of milk when the beer is called for in the recipe.
Nutrition Information:
covered percent of daily need
