Ingredients
3 c. shredded cheddar
2/3 c. beer, such as Guinness
4 oz. cream cheese
1/2 tsp. garlic powder
Kosher salt
Freshly ground black pepper
1 (16.3-oz.) tube refrigerated biscuit dough
1 1/2 c. warm water
2 tbsp. baking soda
2 tbsp. melted butter
Coarse salt
Preparation
Step 1In a small skillet over medium heat, combine cheddar, beer, cream cheese, and garlic powder. Cook, stirring frequently, until cheese is melted and mixture is completely smooth. Season with salt and pepper and remove from heat.Step 2Carefully pour or scoop mixture into a silicone ice tray, filling each cube about 2/3 of the way full. Freeze until solid, 2 to 3 hours.Step 3Preheat oven to 400° and line a medium baking sheet with parchment paper. Quarter each biscuit and flatten dough slightly. Place a frozen beer cheese cube on top of each piece of dough, wrapping dough around cheese to cover completely. Pinch edges to seal. Step 4Place stuffed biscuits on prepared baking sheet seam side down. In a medium bowl or measuring cup, whisk to combine water and baking soda. Using a pastry brush, brush each biscuit with baking soda mixture, and then with butter. Sprinkle biscuits with coarse salt and bake until golden, 10 to 12 minutes.
