|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 16g||20%|
|Saturated Fat 8g||41%|
|Total Carbohydrate 17g||6%|
|Dietary Fiber 2g||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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.
If you prefer to make them without cheese, omit the cheddar cheese in this recipe or try these quick beer biscuits.
- 2 1/4 cups/10 ounces all-purpose flour
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder (aluminum-free)
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 6 tablespoons butter (cold; cut into small pieces)
- 1 cup/4 ounces cheddar cheese (finely shredded, sharp cheddar)
- 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.