It’s crazy how fast you find yourself back in the swing of things in August. Although, I am missing the lazy days of summer, I yearn for cooler fall days. I started thinking about a favorite fall recipe of mine, and just had to share! I made these for my husband a few years ago, and they continue to be a fall favorite. It’s also a great way to celebrate Oktoberfest! You really can’t beat the marriage of cheese, beer, and biscuits! Speaking of biscuits, I wanted to share a picture of our new puppy! She is 17 weeks old, and has been an amazing addition to our family. Too bad she can’t try these biscuits! 😉 I hope everyone enjoys this recipe and the pictures of our little Bella!
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!
#4 Experiment with different beers.
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My next post will be Thursday, September 7, 2017. See you soon! 😀