COOK: Super Easy Garlic Cheddar Beer Biscuits

I'm not great at planning dinners ahead of time.  Usually I know I want to have a certain meat, but have no idea how I want to cook it, or what to serve with it.  I love my Crusty Artisan Bread, but it needs at least 8 hours to rise, and sometimes I decide at 5 pm what I'm going to make and want some sort of bread to go with it, but don't have the time to kneed and let the bread rise.

I've been making quick breads since I was a kid, but I had never tried to make a savory quick bread.  At Christmas we were gifted with a 12 pack of Budweiser beer, something neither of us drink, but I knew I could use in different recipes, so I decided to try a quick bread, with beer, cheese, and (obviously!) garlic.

Garlic Cheddar Beer Biscuits

Note: I made large biscuits, but this same recipe could be used for muffins or bread, you just need to adjust the cooking times, test with a toothpick and when it comes out clean they are done!  (Berea really wants me to try bread next, she thinks it's make amazing breakfast sandwiches!)

Ingredients:

3 Cups Flour

1 Tablespoon Baking Powder

1 teaspoon Salt

12 Ounces Beer (light and cheap, I used Budweiser)

1 1/3 Cup Extra Sharp Cheddar Cheese (Shredded) 

4 Tablespoons Salted Butter (Melted) 

3 Tablespoons Minced Garlic (I used the kind from the jar, but fresh would also work, probably 6-8 cloves.)

Preparation:

Preheat oven to 350 degrees, prepare baking sheets, (I use silicone baking mats on a half sheet baking pans, but you can use cookie sheets with a baking spray or parchment paper.)

(Do not use a mixer, you want this dough to be mixed but still "shaggy"

In a bowl combine flour, baking powder, and salt.  

Add beer and mix to combine, until everything is wet but still lumpy.  

Add cheese, butter, and garlic.  Mix until everything is incorporated, some lumps are okay, if you over mix you'll have flat and tough biscuits!

Drop large spoonfuls onto your prepared baking sheet.  I made 13 large biscuits (about 6 per pan), but you can make smaller, just cook them less time.

Bake for 22-24 minutes, until golden on the bottom and starting to turn golden on top.

If serving right away I suggest brushing with melted butter, if serving later pop them in the oven for about 5 minutes on the top rack at 350 degrees for about 5 minutes and then brush with melted butter.

(They are also great warmed in the microwave and then split and slathered with butter!)

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