These buttery and flaky Irish Cheddar + Stout Biscuits are incredibly flavorful and so easy to prepare. They can be made from start to finish in under 45 minutes and are wonderful served with soups and stews or even for breakfast. They’re tender, rich and perfect for St. Patrick’s Day!
- 2 1/2 cups flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon sugar
- 1 teaspoon kosher salt
- 1 tablespoon dijon mustard
- 1 cup (8 oz) Irish stout (such as Guiness) or other dark beer, cold
- 8 tablespoons (1 stick) unsalted Irish butter, FROZEN, plus 2 tablespoons, melted
- 7 oz aged Irish cheddar or extra sharp cheddar cheese, grated
- Whisk together the flour, baking powder, baking soda, sugar and salt in a medium mixing bowl.
- In a separate bowl, mix together the Dijon mustard and Irish stout. Place in the refrigerator or freezer until needed.
- Using a box grater, grate the frozen butter, then quickly transfer it to the flour mixture and toss to coat all the butter pieces with flour.
- Add the grated cheese and mix to combine, being sure to coat all pieces with flour.
- Make a well in the center and pour the beer mixture in the center.
- Carefully mix until it forms a shaggy mass. There should still be loose bits of butter, cheese and flour.
- Dump the mixture out onto a lightly floured surface, then roll out into a long strip.
- Fold one side half way up, adding in any loose bits, then fold the other side over top, like a letter.
- Rotate 90 degrees, roll out and repeat the fold two more times.
- Roll the dough into 7″ – 8″ square, then cut into 9 even squares (or 16 for smaller biscuits).
- Place the biscuits on a sheet pan, then place them in the freezer. Preheat the oven to 425 degrees F.
- When the oven is preheated, remove the biscuits from the freezer, then brush with melted butter, sprinkle with flaky sea salt and put them immediately into the the oven.
- Bake for about 20 minutes or until they’re puffed up and golden brown.
- Serve warm.
- It’s crucial that the dough be kept cold at all times! If it starts to get warm at any point, place it in the freezer for a few minutes to cool down before proceeding.
- Don’t over-mix the dough. It will look shaggy, chunky and unkempt, but that will result in the most tender, flaky biscuits.
- This recipe will work fine with non-Irish ingredients, but you risk disappointing St. Patrick himself.
- These biscuits are best right out of the oven. If you’d like to make them ahead, cut the dough into squares, then freeze and bake right before serving for best results.
- If baking from frozen, reduce the oven temperature to 400 degrees F and bake for an additional 5-10 minutes.
Keywords: Cheese, beer, Guinness, St. Patricks Day, Kerrygold