The flavor of the stout comes through in these hearty, great-tasting Cheddar biscuits. If you'd like less beer flavor, a lighter beer may be used.
These biscuits would be excellent with a hearty beef or lamb stew or serve them along with a St. Patrick's Day meal. They would also make nice slider buns for leftover corned beef sandwich melts.
Related Recipe: Quick Beer Biscuits
- 2 1/4 cups all-purpose flour, about 10 ounces
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder, aluminum free
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 6 tablespoons cold butter, cut into small pieces
- 1 cup finely shredded sharp Cheddar cheese, about 4 ounces
- 7 ounces Guinness Stout or beer (3/4 cup plus 2 tablespoons)
- Optional: flour for dusting
- Optional: melted butter, for topping hot baked biscuits
- Heat the oven to 425 F.
- Line a baking sheet with parchment paper or a silicone baking mat.
- In a mixing bowl, combine the flour, sugar, baking powder, salt, and baking soda. Stir with a whisk to blend thoroughly. Stir in the shredded Cheddar cheese.
- Using a pastry blender or your fingers, work the butter in until the mixture resembles a coarse meal.
- Lightly stir in the stout or beer just until moistened. Turn out onto a surface which has been dusted with flour and knead just a few times, until you have a soft cohesive dough.
- Pat the dough out into a circle about 1/2-inch thick. Cut with biscuit cutters and arrange on the prepared baking sheet.
- Bake the biscuits for about 10 to 12 minutes, or just until lightly browned.
- Brush with melted butter.
- Serve the biscuits warm, and pass the butter.
- Makes about 1 dozen biscuits.
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