Cheddar Beer Triangles

Cheddar Beer Triangles

18 Reviews 5 Pics
  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
Recipe by  Carol

“These are yummy, flaky, and quick.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 10 wedges



  1. Preheat an oven to 450 degrees F (230 degrees C). Grease a baking sheet.
  2. 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.
  3. Bake in the preheated oven until browned on the bottom and golden brown on top, 8 to 10 minutes.

Share It

Reviews (18)

Rate This Recipe
Sarah Jo

Sarah Jo

My boys and I really liked these. I used one of my husband's light beers, my own homemade biscuit mix and an extra sharp cheddar. I mixed the batter lightly and until just moistened as to not overmix the batter. I pressed it into a round cake pan, popped it out, cut it into six large triangles and baked it like scones. We had them with Creamed Eggs and Ham. Most filling. (You can find Creamed Eggs also on this site.)



Wow - so easy and so good! I'd been eyeing up this little recipe for a while now and am so glad I got around to trying it! Who knew so few ingredients could produce such a tasty little scone! I had exactly 2 cups left of some Bisquick I wanted to get rid of and I have to admit there's NEVER a shortage of beer around here so with just the third ingredient up for grabs I opted to give these an Italian flair. I used 1/2 cup of shredded Romano cheese, 1/4 cup of grated Parmesan, 1 tsp. of garlic powder, 1/2 tsp. each of oregano and basil, plus 1/4 tsp. of salt. I baked it in a 9 inch round cake pan and sprinkled the top with a bit more shredded romano cheese. It baked up nice and golden brown. After it cooled I cut it into triangles. It went great with "Rachel's Tomato Basil" Soup from this site.



Very good. I used Miller 64 light beer and Bisquick Heart Smart, added about 1/2 teaspoon garlic powder, used reduced fat cheese and added 1/4 cup more cheese. Sprayed with butter-flavored spray oil and dusted with a little more garlic powder. I also added a little extra salt, personal preference. Very, very good.

More Reviews

Similar Recipes

Cheddar Bay Biscuits

Cheddar Bay Biscuits

No Knead Beer Bread

No Knead Beer Bread

Beer Biscuits

Beer Biscuits

Beer Bread II

Beer Bread II

Una's Cheddar Beer Bread (bread machine dough cycle)

Una's Cheddar Beer Bread (bread machine dough cycle)

Cowboy Jack's Beer Bread

Cowboy Jack's Beer Bread


Amount Per Serving (10 total)

  • Calories
  • 109 cal
  • 5%
  • Fat
  • 2.2 g
  • 3%
  • Carbs
  • 17.9 g
  • 6%
  • Protein
  • 3.5 g
  • 7%
  • Cholesterol
  • 6 mg
  • 2%
  • Sodium
  • 497 mg
  • 20%

Based on a 2,000 calorie diet



previous recipe:

Cheddar Bay Biscuits


next recipe:

Gluten-Free Beer Bread