Cheesy Beer Biscuits Food

CHEESY BEER BISCUITS

Steps:

• Heat oven to 450°F. In medium bowl, stir Bisquick mix, beer, garlic powder and 1 cup of the cheese until soft dough forms.
• Place dough on surface sprinkled with additional Bisquick mix; knead 10 times. Roll until 1/2 inch thick. Cut with floured 2 1/2-inch biscuit cutter. Place on ungreased cookie sheet. Sprinkle remaining 1/4 cup cheese evenly over rounds, about 1 teaspoon on each. Sprinkle with pepper.
• Bake 8 to 10 minutes or until golden brown. Brush tops of biscuits with melted butter. Serve warm.

ALE AND CHEDDAR BISCUITS

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
• Whisk together the flour, baking powder, salt and baking soda in a large bowl. Add the butter and use your hands to work it into the flour mixture until it resembles small pebbles. Add the Cheddar and toss lightly.
• Add the buttermilk and ale and stir in with a wooden spoon just to combine. Using a 1/4 cup measure, scoop the dough onto the baking sheet, leaving about 1 1/2 inches between biscuits. Bake until golden brown, 20 to 25 minutes. Serve warm.

FLAKY CHEDDAR-CHIVE BISCUITS

Steps:

• Preheat oven to 425°. In a large bowl, whisk the first five ingredients. Cut in butter until mixture resembles coarse crumbs; stir in cheese and chives. Add buttermilk; stir just until moistened. Turn onto a lightly floured surface; knead gently 8-10 times., Pat or roll dough to 3/4-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on a greased baking sheet. Bake 10-12 minutes or until golden brown. Serve warm.

BISQUICK CHEESE BREAD OR BISCUITS (LIKE RED LOBSTER!)

Steps:

• Set oven to 400°F (convection bake if possible).
• Grease a foil-lined baking sheet.
• In a large bowl mix/toss together the baking mix with grated cheddar cheese, Parmesan cheese and garlic powder.
• Add in the water, and mix with hands until well combined.
• Shape the dough into one oval-shaped loaf, or even better into smaller oval shaped balls, or drop heaping tablespoonfuls onto the baking sheet for biscuits.
• Transfer to cookie/baking sheet.
• Brush the tops and sides with melted butter; sprinkle with garlic powder, Italian seasoning and dried parsley.
• At this point, let dough rest, covered loosely with plastic or a clean tea towel in the refrigerator for 20-25 minutes before baking.
• Remove from fridge and bake for 25 minutes, or until brown in color (bake less time for smaller size balls or biscuits, the dough will spread when baked).
• Remove from oven, cut in slices, serve warm.

EASY CHEESY BISCUITS

Steps:

• Preheat oven to 450°. In a large bowl, whisk flour, baking powder, sugar, salt and cream of tartar. Cut in butter until mixture resembles coarse crumbs. Stir in cheese, garlic and pepper flakes. Add milk; stir just until moistened., Drop dough by heaping 1/4 cupfuls 2 in. apart onto a greased baking sheet. Bake 18-20 minutes or until golden brown. Serve warm.

FLUFFY CHEDDAR BISCUITS

Steps:

• Arrange the oven racks in the upper and lower thirds of the oven and heat the oven to 375 degrees. Line two baking sheets with parchment paper.
• In a medium bowl, stir the flour, sugar, baking powder, garlic powder, salt and paprika to combine. Add the 1/2 cup cubed butter and toss until each piece is coated completely in flour mixture. Use a pastry cutter or your hands to rub the butter into the flour, continuing to work the mixture until the butter is almost fully blended into the dough. There can still be a few larger pieces of butter, but none should be larger than a pea. If the butter feels soft or melty at any point, refrigerate the mixture in the bowl for 15 minutes before continuing.
• Stir in 1 1/2 cups/170 grams of the cheese into the flour mixture. Make a well in the center of the bowl. In a liquid measuring cup or in a small bowl with a spout, whisk the buttermilk and egg until well combined. Pour the mixture into the medium bowl and, using a wooden spoon, stir until the mixture is combined. Near the end, you may have to fold it over itself a few times in the bowl to make sure it's uniformly combined. (Resist the urge to use your hands so that the mixture doesn't get too soft or compressed.)
• Scoop the dough into 12 even portions (about 1/2 cup/80 grams each) onto the prepared sheet pan. Stagger the biscuits on the baking sheets. (You should have 6 biscuits per sheet pan.)
• Brush each biscuit with the melted butter (you won't use it all) and divide the remaining shredded cheese among the tops of the biscuits (about 2 teaspoons per biscuit).
• Transfer to the oven and bake the biscuits for 15 minutes, then brush each biscuit with butter again, and rotate the pans between the oven racks. Continue to bake until the biscuits are light golden and the cheese on top is deeply golden, 5 to 10 minutes more. The biscuits should spring back gently when touched in the center.
• Brush the finished biscuits generously with the remaining butter. Cool at least 10 minutes before serving warm (or cool completely and serve at room temperature).

DELICIOUS BEER BISCUITS

Steps:

• In a large bowl sift all dry ingredients together.
• Using a pastry cutter cut in shortening until cornmeal consistancy, then stir in beer.
• Knead lightly, then gather into a large shaped ball and wrap in plastic wrap.
• Refrigerate for 1 or more hours before forming dough.
• Pat the dough into about 1-1/2-inch thickness.
• Cut out with biscuit cutter.
• Place on lightly greased cookie sheet.
• Set oven to 450 degrees F.
• Bake for 10-12 mins, or until golden brown.
• Serve warm.

BEER BISCUITS

Steps:

• Preheat oven to 425 degrees F. Sift together dry ingredients. Cut in butter with a fork or pastry mixer until mixture is consistency of crumbs. Add a quarter cup of the beer, stirring gently to combine, and then add remaining beer and mix gently to make soft, sticky dough. Do not over-mix or biscuits will be tough. Pat dough out on a floured work surface to a thickness of 1/2 - to 3/4-inches and cut into biscuits. Place on baking pan and bake 15-20 minutes until golden brown.

CHEDDAR BEER TRIANGLES

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Grease a baking sheet.
• Stir the baking mix, Cheddar cheese, and beer in a bowl until the mixture clings together. Knead briefly on a lightly-floured surface until the dough just holds together. Pat the dough into a 6-inch circle and cut into 10 wedges; place the wedges onto the prepared baking sheet.
• Bake in the preheated oven until browned on the bottom and golden brown on top, 8 to 10 minutes.

CHEDDAR BISCUITS

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Grease a cookie sheet, or line with parchment paper.
• In a large bowl, combine baking mix, Cheddar cheese, and garlic powder. Stir in milk. Drop batter by heaping tablespoonfuls onto prepared cookie sheet.
• Bake in preheated oven for 10 minutes. Brush biscuits with melted margarine, and sprinkle with parsley and garlic salt. Bake for 5 more minutes, or until lightly browned on the bottom.