There’s nothing quite like the smell of freshly baked biscuits filling your kitchen. Now imagine those biscuits loaded with sharp cheddar cheese, infused with the rich flavor of beer, and topped with a golden, buttery crust. That’s exactly what you get with our delicious cheddar beer biscuit recipe. We made a batch for football Sunday and it was a hit.

bisquick mix cheddar beer biscuits in bowl

Easy Cheddar Beer Biscuits using Pancake Mix

What? is this for real? The art of making biscuits is definitely an art but sometimes we can concede to a short cut that still makes a great batch of warm biscuits. Previously we shared this in our Quick 7-up Biscuits Recipe that you can also use any sparking water. We took the same method and added cheddar and shredded cheddar cheese. Wow these were excellent and always surprised at how tender and fluffy these gems are. Whether you’re serving them alongside a hearty bowl of soup, pairing them with barbecue, or enjoying one warm from the oven with a little butter, these biscuits are guaranteed to become a favorite.

Video: Easy Cheddar Beer Biscuits Recipe

Why You’ll Love These Cheddar Beer Biscuits

These cheddar beer biscuits are everything a homemade biscuit should be: warm, fluffy, cheesy, buttery, and full of savory flavor. They’re simple enough for a weeknight dinner but special enough to serve at your next gathering. Here’s why we love these biscuits so much:

  • Big, bold flavor: Sharp cheddar and beer create a savory combination that’s hard to resist.
  • Easy preparation: No yeast, no rising time, and no complicated techniques. We’re using our base 7-up biscuits as the base recipe.
  • Perfect texture: Tender and fluffy inside with a golden, slightly crisp exterior from the butter bath.
  • Versatile: Serve them for breakfast, brunch, dinner, or as a party appetizer.

Tips for the Best Cheddar Beer Biscuits

  • Choose a flavorful beer. A light lager creates a mild flavor, while an amber ale adds a deeper, slightly malty taste. Avoid heavily bitter beers if you prefer a more balanced biscuit.
  • Use freshly shredded cheddar. Freshly grated cheese melts beautifully and gives the biscuits plenty of cheesy flavor. But if you are only able to use pre-shredded cheddar that still works.
  • Don’t overmix. Mix just until the ingredients come together. A little texture in the dough is perfectly fine.
  • Serve them warm. These biscuits are at their absolute best fresh from the oven when the cheese is melty and the centers are soft.
bisquick mix cheddar beer biscuits in bowl

Easy Cheddar Beer Biscuits

Yield: 8 Biscuits
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
When measuring the Bisquick flour, make sure to use a separate large spoon and pour the loosened flour into your measuring cup them scrape the top. That way the amount of flour you measure is isn't packed tight, which can lead to dense and dry biscuits.
Let the bubbles settle (or scrape them off) when measuring the beer to make sure you have the full 1/2 cup.
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Ingredients

  • 2 1/4-21/2 cups (270-300 g) Bisquick Original Pancake & Baking Mix
  • 1/2 cup (113 g) butter (1 stick)
  • 1/2 cup (115 g) sour cream
  • 1/2 teaspoon (1.5 g) garlic powder
  • 1/4 teaspoon salt , or to personal taste
  • 1/2 cup (120 ml) light beer , pilsner or ale
  • 1 cup (113 g) grated cheddar cheese
  • 1 egg , beaten (optional) or use extra melted butter for brushing

Equipment

Instructions 

  • Preheat oven to 450°F/230°C.
    Preheat oven
  • In 9"x9" baking dish (or similar) add 1/2 cup (1 stick) of butter. Put dish in oven and let butter melt. Remove from oven after butter is melted.
    melting butter
  • In bowl combine 2 1/4 cups Bisquick mix, 1/2 cup sour cream, garlic powder and salt. The dough should be look like very small chunks.
    stirring dough
  • Add 1/2 cup beer. Stir until there's very little dry pockets. When measuring the beer, make sure to let bubbles settle to make sure you have 1/2 cup of liquid. If your dough is super sticky, mix in up to another 1/4 cup of Bisquick mix.
    measuring beer
  • Stir the mixture until there's very little dry pockets. Don't over mix cause you don't want tough biscuits. If your dough is super sticky, mix in another. Tablespoon at a time of Bisquick mix.
  • Add grated cheese and stir to combine the cheese into the dough.
    adding cheese
  • Dust your surface with a light layer of flour or Bisquick mix and lightly dust your hands with the mix.
    dusting hands with flour
  • Lay dough on top. Gather the dough into the center to form a ball. The dough will be very soft and sticky, so don’t press your fingers into it too hard. Just gently pat it with the palm of your hands.
    ball dough
  • Press down on the dough and make it flat about 1/2 inch (1.25cm) thick.
    pressing down on dough
  • Fold and slightly flatten the dough. Do this 3 times. If needed add small dustings of flour or dry Bisquick mix.
    folding dough
  • For final fold, flatten the dough to 1/2 inch (1.25cm) thick. The thicker the dough, the thicker the biscuits when they bake. So if you like thick biscuits, then you'll need to cut 8 biscuits. For thinner biscuits you can cut about 10-12.
    dough
  • Cut dough into 8 pieces. Don’t be wasteful, so if you’re using a round ring cutter, start at the very edge of the dough so you can get the most biscuits out of the dough.
    bicuits
  • Once butter is melted in the pan, lay the raw biscuits in pan. Leave a little space between the biscuits so they can rise higher.

2 Options for Brushing Tops:

  • Option 1: Dip a brush into the melted butter in the pan and lightly brush the tops of the biscuits.
  • Optional 2: Brush the top with beaten egg or egg wash. The beaten egg gives a more golden color to biscuit tops compared to the melted butter or the egg wash.
  • Add some black pepper on top of the biscuits for a more savory flavor.
  • Bake at 450°F/230°C for about 20-30 minutes or until biscuits are cooked to your liking. Some folks their biscuits softer so about 20 minutes of baking works for that. But we like our biscuits a little crispy on the bottom so we like to bake for 25-30 minutes.
    Allow to cool slightly and enjoy with butter, jam, honey or whatever you like with your biscuits!

Notes

Note: Egg wash is an egg beaten with about 1 Tablespoon of water.

Video

Nutrition Information per Serving

Calories: 238kcal, Carbohydrates: 24g, Protein: 4g, Fat: 14g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.2g, Cholesterol: 45mg, Sodium: 490mg, Potassium: 82mg, Fiber: 1g, Sugar: 6g, Vitamin A: 298IU, Vitamin C: 0.2mg, Calcium: 80mg, Iron: 1mg
Course: Bread, Breakfast, Side Dish, Snack
Cuisine: American
Calories: 238

What to Serve with Cheddar Beer Biscuits

These biscuits are incredibly versatile and pair beautifully with so many meals. Try serving them with:

  • Creamy tomato soup or broccoli cheddar soup.
  • Slow-cooked beef stew.
  • Pulled pork or barbecue chicken.
  • Chili on a chilly evening.
  • Scrambled eggs and crispy bacon for breakfast.
  • They’re also delicious on their own with a little honey butter!

How to Store and Reheat

  • Room temperature: Store in an airtight container for up to 2 days.
  • Refrigerator: Keep in an airtight container for up to 4–5 days.
  • Freezer: Freeze in a freezer-safe container for up to 2 months.
  • Re-heat: To reheat, warm them in a 325°F oven for about 5–8 minutes. If frozen, thaw first for the best texture.

Easy Variations to Try

We’ve been playing with this simple recipe and love adding different ingredients for more options. Want to change things up? Here are a few delicious ways to customize this recipe:

  • Spicy cheddar biscuits: Add diced jalapeños or a pinch of cayenne pepper.
  • Herb and cheddar: Mix in fresh rosemary, chives, or thyme.
  • Extra cheesy: Sprinkle additional cheddar on top before baking.
  • Bacon cheddar: Fold in 1/2 cup of cooked, crumbled bacon.
  • Smoky flavor: Use smoked cheddar for a delicious twist.

Frequently Asked Questions

  • Does the beer make the biscuits taste like alcohol? Not really! Most of the alcohol evaporates during baking, while the beer contributes a subtle malty flavor and helps create a tender biscuit.
  • What kind of beer is best? A lager or amber ale is a great choice. Both complement the sharp cheddar without overpowering it.
  • Can I make the dough ahead of time? No, you can’t really make the dough ahead of time because it uses bisquick or a pre-mixed baking mix. But it’s so quick to put together, you don’t really need to make it ahead of time.
  • Can I use a different cheese? Yes, you can use Monterey Jack, pepper jack, or smoked cheddar are all delicious alternatives.

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