Irish Cheddar & Stout Biscuits

March 9, 2017

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Now who doesn’t love a big old flaky biscuit, especially when it is warm out of the oven and slathered with butter?

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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.

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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.

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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.

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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!

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Irish Cheddar & Stout Biscuits

  • Servings: 12 -15 biscuits
  • Difficulty: easy
  • Print

recipe from: Coley Cooks

Ingredients:

  • 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

Directions:

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.

Serve warm.

Enjoy!

Irish Cheddar & Stout Biscuits brought to you by: Runcible Eats (www.leaandjay.com)

Links for helpful kitchen tools and Ingredients for Irish Cheddar & Stout Biscuits:

4 Piece Stainless Steel Biscuit Cutter Set

Mason Cash The Forest Owl Mixing Bowl

Pastry Brush set

 


Cheddar & Chive Guinness Bread

March 3, 2013

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Everyone knows that “Guinness is Good for You”. And I’m sure ya’ll knew that its appearance as a featured ingredient in several of my St. Patrick’s Day recipes was inevitable. So here we go with a great beer bread that is just chock full of quality Irish ingredients, Guinness Irish Stout, Kerrygold Irish Butter, and Kerrygold Dubliner Cheddar cheese. You should be able to find all of these ingredients at a larger grocery store. I certainly know that Guinness is widely available. If you can’t get ahold of any brand of Irish Cheddar or Butter, you can of course substitute in other quality brands. Do whatever you need to do, but definitely make up a loaf of this bread for St. Patrick’s Day.

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It is absolutely delicious and easy! Yes, that’s right, I said easy. This is a “quick bread”. That means there is no yeast involved, so there is no bothering with rise times. Well, that is a bit of a lie. The bit about the yeast not being there. In beer breads, which this is, the beer provides the yeast for you and that is what acts as the leavening agent. And this bread does have a wee bit of baking powder thrown in as well. You’ll have this loaf mixed up and in your oven in no time flat! Your house will smell heavenly with the aroma of that fresh baking bread. And oh…when that mouth-watering Cheddar & Chive Guinness Bread is ready…hold on to your hat!

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The moist, tender, savoury center of the bread is surrounded by a buttery, crunchy, chewy crust. The cheddar flavour is quite evident and woven throughout the loaf. So many cheese breads only taste distinctly of the cheese when you are biting into a big chunk of it. Serve it slathered with more butter or with a nice hearty bowl of soup. It will definitely be love at first bite!

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Cheddar & Chive Guinness Bread

recipe from: The Kitchn

yield: one 8 1/2 ” loaf

Ingredients:

  • 2 3/4 cups sifted all-purpose flour
  • 3 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 (12-ounce) bottle Irish stout beer
  • 1 cup grated Irish cheddar cheese (about 4 ounces)
  • 1/4 cup chopped chives
  • 1/4 cup Irish butter, melted

Directions:

Preheat oven to 375° F. Line 8 1/2- x 4 1/2-inch loaf pan with parchment paper, or coat with butter.

In a mixing bowl, thoroughly whisk together the flour, sugar, baking powder, and salt. Pour in the beer and mix until the dry ingredients are evenly moistened. Fold in 3/4 cup of the cheese and the chives.

Transfer the batter to prepared pan. Pour the melted butter evenly over top of the dough. Bake about 30 minutes then scatter the remaining 1/4 cup of cheese over the top. Return the loaf to the oven and bake 15 to 20 minutes longer or until a tester inserted near the center comes out clean. Cool in the pan for 5 minutes.

Turn out and serve warm, sliced.

Enjoy!


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