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Guinness and Cheddar Biscuits


Guinness and Cheddar Biscuits

Guinness and Cheddar Biscuits

Photo: Diana Rattray
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 great with a hearty beef stew or St. Patrick's Day meal. They would also make nice slider buns for leftover corned beef sandwich melts.

Prep Time: 12 minutes

Cook Time: 11 minutes

Total Time: 23 minutes

Yield: Makes About 1 Dozen Biscuits


  • 2 1/4 cups all-purpose flour, about 10 ounces
  • 1 tablespoon granulated sugar
  • 1 tablespoon baking powder, aluminum free
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 6 tablespoons cold butter, cut in small pieces
  • 1 cup finely shredded sharp Cheddar cheese, about 4 ounces
  • 7 ounces Guinness Stout or beer (3/4 cup plus 2 tablespoons)
  • flour for dusting
  • melted butter, for topping hot baked biscuits


Heat the oven to 425°. Line a baking sheet with parchment paper or line the pan with 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 out into a circle about 1/2-inch thick. Cut with biscuit cutters and arrange on the prepared baking sheet.

Bake for about 10 to 12 minutes, just until lightly browned.

Brush with melted butter. Serve the biscuits warm, and pass the butter.

Makes about 1 dozen biscuits.

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