I mean really? Bread, beer and cheese. REALLY????
Yes. And it is all combined in a squishy biscuit that will call out to you from its warm little bread basket “eat me!” “yes, YOU. EAT ME!!!”
Oh, and the ease with which you can make these is astounding. Honestly, when you develop recipes that involve baking, a lot of it is really a science experiment, so I wasn’t sure how these biscuits would bake up, (you know, with all that beer and no dry yeast?) And I wound up completely enchanted. Like totally amazing.
The texture was incredible, and now I have made them 3 times since. They literally take 15 minutes and people will just freak out. I served them with a Guinness, Chicken and vegetable Soup (which I will post tomorrow) But I suspect that these will be a standard recipe for a while in our house, served with any kind of soup and lots of other things as well.
I am planning to make soup for little Coco tomorrow as she has her surgery (say a little prayer!!) in the morning (For food, she has requested Mashed Potato Soup– her “favorite”) and a big batch of these for the rest of our family to eat while we watch a new episode of “Rescue my Renovation.” Here is a “sneak preview” Please tune in, it is one of my favorite episodes!
(By the way- I know the pictures show 6 biscuits, but they wound up HUGE! I would definitely cut them into 8)
To make these Guinness Cheddar Biscuits, this is what you do:
Preheat the oven to 450 degrees, and prepare a sheet pan with a silpat or a sheet of parchment paper.
In the bowl of a food processor, combine the flour, salt and baking powder. Add the cheddar cheese and pulse together. Cut in the butter until you have a coarse crumb.
Add the beer and pulse until you have a uniform dough.
Transfer the dough to a lightly floured surface and pat into a rectangle. Cut the dough into 8 pieces.
Place the biscuits on the baking sheet and lightly brush them with a little milk.
Bake the biscuits for 10 minutes at 450 degrees. Serve immediately!
Recipe: Guinness Cheddar Biscuits
- -2 cups flour
- -1 ½ teaspoons salt
- -3 teaspoons baking powder
- -1 cup shredded sharp cheddar
- -4 tablespoons butter
- -¾ cup Guinness, Stout or dark beer
- -1 Tablespoon milk
- 1. Preheat the oven to 450 degrees, and prepare a sheet pan with a silpat or a sheet of parchment paper.
- 2. In the bowl of a food processor, combine the flour, salt and baking powder.
- 3. Add the cheddar cheese and pulse together.
- 4. Cut in the butter until you have a coarse crumb.
- 5. Add the beer and pulse until you have a uniform dough.
- 6. Transfer the dough to a lightly floured surface and pat into a rectangle. Cut the dough into 8 pieces.
- 7. Place the biscuits on the baking sheet and lightly brush them with a little milk.
- 8. Bake the biscuits for 10 minutes at 450 degrees. Serve immediately!
Preparation time: 5 minute(s)
Cooking time: 10 minute(s)
Number of servings (yield): 8
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Thank you..They sound and look good.
Never enough ways to make biscuits! Hope all goes OK. Sounds like you’ll have a good dinner!
I’m trying to decide which bit of these I like more – the carbs, the beer or the cheese. I can’t decide!!
I want to get up out of bed and make these now! At 9:30 they sound so good!
Gorgeous biscuits, the family would eat these up for sure!
I love a good biscuit and these look great!
These would be perfect with a nice stew on St Paddy’s Day!
Oh boy Heather, I don’t think I could be left alone with these biscuits, lol! They look amazing!
I love these – they could not get any better – except you added guinness so they’re definitely exceptional now 🙂
Oh my word, I’m dying to try these!
I’d like these for breakfast, lunch and dinner please!
i have been searching for ways to use up my Guinness – these will be next on my list!
You had me at Guinness… and cheddar… wait, and biscuit. LOVE THESE!
I just made these tonight to go with a Guinness Beef Stew and they were SO easy and scrumptious! I’ll be making these again and again. Thanks so much Heather!
oh good Angela!!! glad to hear you enjoyed them as much as I did!
They look and sound amazing, and it’s even better to hear how fast they are to make! Pinning to my ‘to try’ board!
I used salted butter and the salt, they came out way to salty, next time I will use either salt and unsalted butter or salted butter and cut back on the salt. I know they would be great otherwise and so easy to make 🙂
Oh shoot Rachel! either way just cut back and I am sure you will enjoy them 🙂