Garlic Cheddar Beer Biscuits

Note: Roast your garlic before starting the recipe. Instructions in the notes below!

Preheat oven to 450 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 the Blue Moon beer, sour cream, cheese, and minced roasted garlic in another bowl.

Make a well in the dry ingredients and then stir in the Blue Moon/sour cream mixture. Stir until just combined.

Dump the dough onto a floured work surface. Sprinkle top with flour and then gently knead 6 times. Roll out the dough until it’s an inch thick (see note below). Cut out biscuits using a 2 inch round pastry/cookie cutter (see note below). Cut straight down. Don’t twist! Place on the prepared baking sheet.

Mix together the melted butter and 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.

Notes:
1. For the roasted garlic: Preheat oven to 350 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.
2. If you want shorter biscuits, roll out your dough to ½ inch thick and bake for about 12 minutes.
3. 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.