Cheddar Biscuits with Guinness
These decadent cheddar biscuits follow the classic formula for savory butter biscuits with cheddar but instead of buttermilk receive an infusion of extra flavor from Guinness stout. Using salted Irish butter takes them over the top. Delicious on their own or as an accompaniment to Irish stew, Irish cheese boards, fish stew, and various soups.
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Servings: 4 servings
Equipment
- 10 inch cast iron skillet (or lined baking sheet)
- pastry cutter (optional)
- 1 biscuit cutter 2.5 to 3 inches diameter
- 1 pastry brush small
Ingredients
- 2.5 cups all purpose flour plus more for working surface
- 1 teaspoon sugar
- 1 tablespoon baking powder
- ½ teaspoon garlic powder
- ½ tsp paprika
- 8 tablespoon butter, cubed, extra cold* to work into dough
- 1 cup sharp cheddar cheese grated, heaping cup
- 8 oz Guinness Extra Stout cold
- 4 tbsp butter, melted for brushing biscuits
Instructions
- Cut 8 tablespoon (1 stick) butter into small cubes and place in the freezer to chill for about 10 minutes. Gather all other ingredients and preheat oven to 425 F. Grease skillet or line baking sheet with parchment paper.
- In a large bowl whisk together all purpose flour, sugar, baking powder, garlic salt and paprika.
- Add the chilled butter cubes and with your fingers or using a pastry cutter work them into the flour mixture until they are about the size of peas.
- Add the grated cheddar cheese to the bowl and toss to coat in the flour mixture. Make a well in the middle of the mixture.
- Pour the measured Guinness stout into the well and with a mixing spoon use gentle clockwise motions to combine all the ingredients until the beer has been absorbed and you have a shaggy dough.
- Onto a clean, lightly floured surface turn out the dough mixture, gather it together and pressing gently flatten it into a rectangle of about ¾ inch thickness. Fold each third of the rectangle towards the middle (like a business letter, see video) Turn 90 degrees and flatten again folding in three. Do this one more time.
- Cut the biscuits straight down without twisting. Place them into the greased skillet***. Gather and re-roll dough scraps, flatten, fold and cut more biscuits until you do not have more dough left.****
- Brush the tops of the biscuits with half the melted butter and bake for about 22 to 24 minutes or until well-risen and with golden tops. You can rotate the skillet about half-way through that time to ensure even baking.
- When biscuits are done, brush the tops with the remaining melted butter. Allow to cool down until you can touch them and enjoy while still warm.
Video
Notes
Place the cut biscuits with the side that was in contact with the rolling surface facing UP (it will be the smoother side). This will ensure the tops stay nicely together during baking and do not spread outwards as the biscuits rise.
