Now who doesn’t love a big old flaky biscuit, especially when it is warm out of the oven and slathered with butter?
I don’t know anyone who can resist them. And while there isn’t really any need to gild the lily as far as biscuits are concerned, I pretty much love them all, but I gotta say these Irish Cheddar & Stout Biscuits are pretty amazing.
So what we’ve got here is a pretty standard biscuit, but since St. Patrick’s Day is just around the corner, I’ve added some lovely Irish ingredients like Guinness Stout, KerryGold Butter and some Irish Red Cheddar cheese.
These little gems come together very quickly. As with making any biscuit, it is very important to keep all of the ingredients cold before they hit the oven. What you’ll end up with is a light, flaky biscuit chock full of savory Irish cheddar, scallions and a real depth of flavor from that Guinness beer.
Tasty all on their own or the perfect accompaniment along side any irish stew, these Irish Cheddar & Stout Biscuits are a must for your St. Patrick’s Day celebrations!
Irish Cheddar & Stout Biscuits
recipe from: Coley Cooks
- 2 1/4 cups flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon sugar
- 1 teaspoon salt
- 4 Tablespoons Irish Butter (like KerryGold) frozen plus 2 Tablespoons melted
- 6 oz. sharp Irish Cheddar, grated
- 2 scallions, sliced
- 1 Tablespoon dijon mustard
- 7 oz. Irish Stout (like Guinness) or other dark beer, cold
Combine the flour, baking powder, baking soda, sugar and salt in a mixing bowl and whisk together.
Grate the frozen butter into the flour mixture and quickly toss to coat all of the butter pieces. Place the bowl in the freezer to keep cold while you grate the cheese, slice the scallions and whisk the mustard into the beer.
Once all items are prepped and ready to go, remove the bowl from the freezer and mix in the cheese and scallions.
Make a well in the center and pour the mustard beer mixture into it. Mix together using a rubber spatula. Take care to only mix it until it just comes together – over mixing can result in a tough biscuit.
Turn the dough out onto a lightly floured counter and fold it over onto itself a couple of times to bring the dough together. Pat it down until it reaches a thickness of 1 – 1 1/2 inches.
Cut biscuits out using a sharp biscuit cutter. ( I used a 2 1/4″ cutter) Remember not to twist the cutter, just push straight down. Twisting the cutter can cause the biscuits not to rise as high as they otherwise would.
Place the biscuits on a parchment lined sheet pan. Put the sheet pan in the freezer while the oven is preheating to 450°F.
Once the oven is preheated, remove the biscuits from the freezer and put them into the oven. Immediately turn the heat down to 425°F. Bake for 15 -20 minutes until they are golden brown.
Remove from the oven and immediately brush with melted butter.
Irish Cheddar & Stout Biscuits brought to you by: Runcible Eats (www.leaandjay.com)
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