Beer & Sharp Cheddar Buttermilk Biscuits

Just a quick little post today.

I'm mostly posting this for myself, so I'll remember the recipe. I made these biscuits about 2 weeks ago, but I wasn't happy with the pictures, and I wasn't going to post them. The recipe is too good NOT to post, so here it is. These biscuits were really delicious. Kind of reminded me of Red Lobster biscuits. What are those called? Cheddar Bay Biscuits? Or something.

Wasn't this a nice blog post? Short and simple. Pleasant. No cussing and complaining. Perfect for kids.

Oh I forgot...The recipe does contain beer. Ok, not for kids.
This post is also foreshadowing something I'm planning.

Beer & Sharp Cheddar Buttermilk Biscuits (Recipe By Me)
Printable Recipe



1 tablespoon unsalted butter, divided use, plus an additional 6 tablespoons, cold
1/3 cup minced yellow onion
2 teaspoons minced garlic
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground chili powder
1 1/4 cups grated sharp cheddar cheese
1/3 cup buttermilk
1/3 cup beer


Preheat oven to 425 degrees F. Coat a medium sheet pan with butter or cooking spray.

Melt 1 tablespoon butter in a medium nonstick skillet, over medium heat. Stir in onion and garlic and cook for 5 minutes, or until softened; set aside.

In a large mixing bowl, sift together flour, baking powder, baking soda, salt, and chili powder. Stir in cooked onion, and 1 cup cheese, until combined.

Cut up the remaining butter into small pieces; add 4 tablespoons to the flour mixture. Lightly knead with your fingers until the mixture becomes mealy and pea-sized. Add the remaining 2 tablespoons and combine, but leave rather chunky. (This will help create flaky biscuits)
Stir together buttermilk and beer in a small bowl, then add to flour mixture, and stir to combine.
Turn dough out onto a floured surface and lightly knead, until the dough comes together. Pat the dough into a 1-inch thickness, and cut dough into rounds, using a floured biscuit cutter; place on sheet pan. Top biscuit rounds with remaining cheese.

Bake the biscuits for 18-20 minutes, at 425 degrees F, or until golden brown.

Yield: 12 biscuits