Every time Oktoberfest rolls around, I think about experimenting with beer. I especially like using it in baked goods, because it adds such a unique flavor. I started thinking about how beer, provolone, and cheddar would match up….let me tell you..it is a delicious combination! Biscuits are one of my favorite things to make for my family as a special treat, and when I am entertaining. I like making different variations, and am always looking for a new ingredient to use. I tend to make them for breakfast, but sometimes I like making a more sophisticated, and in this case, a more adult biscuit. Beer biscuits are very special, because they marry the flavor of a quick bread and a yeasty bread. Add cheese to them, and well….there really is nothing like them. They are perfect for entertaining, and a great surprise to include in a party spread.
As you can imagine, they pair perfectly with a cold beer. They are also perfect with a meal, to dip in soup, and as the bread for a sandwich. I hope you enjoy these delicious biscuits, and please eat responsibly 😉
1/4 cup cold unsalted real butter (1/2 Tbsp for tops)
8 oz. Ale beer (I use amber ale)
2 oz. provolone cheese
3 oz. extra sharp cheddar cheese
oil for greasing pan
Preheat oven to 450 degrees. Lightly oil a baking pan/sheet and set aside.
Cut up the provolone and half of the cheddar cheese into small cubes. Grate the remaining cheddar cheese (I like using a combination of grated and cubed cheese, so you get the cheesy flavor, and bite into pieces of cheese.). Set aside the cheese.
Sift the flour and baking powder together, and then add the sugar and salt and whisk together well.
Cut the butter into small cubes and add to the flour. You will need to ‘cut’ the butter into the flour. I use a pastry blender and manually perform this step. Perform this step until the butter is well incorporated into the flour and you can only see little pieces in the flour mixture.
Add the beer, and give it a couple of seconds to foam. Then stir just until the liquid is absorbed. It is important not to over mix the biscuits.
Drop the biscuit dough out of the bowl onto a well floured surface. Sprinkle flour on top to ensure that all wet and sticky areas are covered. Lightly and consistently flatten the dough, adding flour to any sticky areas. Apply flour on top and underneath as needed. Flatten to one half of your desired thickness (around 1/4 in.).
Spread the grated and cubed cheese evenly over the dough. Begin to roll the farthest end of the dough towards you, and fold the sides in as you do this (continue to manage any sticky areas by adding flour). Repeat this until you have an elongated mound of dough and the cheese is enclosed. Flatten out the dough to desired thickness (around 1/2 in.). Again, add flour to sticky spots underneath and on top as needed.
Cut your biscuits and place on an oiled pan and in the preheated oven. Bake 12 to 14 minutes until golden brown on the bottom. I like to brush butter on them a few minutes before they are done baking and then put them back in the oven to finish them off (melt the 1/2 Tbsp butter while the biscuits are baking). Enjoy 🙂
#1 Make the biscuit dry ingredients ahead of time to save time, especially when entertaining.
#2 Add chopped jalapeno peppers for a spicy cheesy adventure in flavor.
#3 Top with honey or honey butter. No, really it is delicious!