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Rosemary Olive Oil Beer Biscuits with Tomato Garlic Confit

5 from 1 vote
Servings 12 biscuits


For the confit:

  • 2 cups (16oz) cherry tomatoes
  • 2 large heads garlic cloves remove from the head
  • 1 teaspoon salt
  • 2 teaspoons fresh ground black pepper
  • 1 teaspoon finely chopped fresh rosemary
  • Olive oil

For the Biscuits:

  • 2 ¼ cups (270g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 tablespoon finely chopped fresh rosemary
  • ½ cup (114g) beer pale ale, pilsner, wheat beer
  • ½ cup (114g) extra-virgin olive oil (plus additional for brushing)
  • Flakey sea salt


  • Preheat the oven to 275°F.
  • Add the tomatoes, garlic cloves, salt, pepper and rosemary to a small dish (ideally, you want the tomatoes and garlic to be in a tight layer.Drizzle with olive oil until the tomatoes are about 2/3 of the way covered.
  • Bake until the tomatoes have shriveled and the garlic has browned, about 1 ½ hours. Remove from the oven. The confit can be covered and stored in the fridge for several weeks until ready to use. Make sure to heat prior to serving.
  • Preheat oven to 450° F. Line a baking sheet with parchment paper.
  • Sift together flour, baking powder, baking soda, salt and rosemary. Gently stir in the beer and olive oil until just combined. Don't over-mix.
  • Drop mounds of dough (slightly larger than golf balls) on prepared baking sheet (for smaller sized biscuits use a cookie scoop, for larger an ice cream scoop works well). Brush the top with olive oil, sprinkle with flakey sea salt.
  • Bake 10-12 minutes, or until cooked through and starting to turn brown on the tops.


Anything beer that's really hoppy, like an IPA, will be too intense for this recipe.