a welcome variation … Guinness Cheddar Biscuits

It’s March which means its time to gather up those St. Patrick’s Day ideas. For some reason, some people inexplicably thinks this means green things flavored with mint. Yeah, I don’t really understand what mint has to do with the holiday but I don’t understand green beer either. Rather, I tend to think beer, real beer, specifically Guinness Stout. Good stuff, that beer but it’s a bit tricky to cook with. Reduce it and the bitter notes become more pronounced and unpleasant. It’s much better added to batters right from the can or used to deglaze a pan for a wonderful sauce. I’ve added it to cakes, breads and candies with great success and have made a rather fine chicken boxty dish with it. Today, I add it to biscuits and it’s a great decision.

The base isn’t much different from a classic biscuit mix – flour, salt, butter, baking powder and soda – plus the flavorful additions of sharp cheddar and shallots make for a delicious start. Add buttermilk and it would be very similar to a biscuit I make frequently. But this time, I found a recipe that used Guinness instead of buttermilk and damned if they weren’t delicious. I might even say they’re a tad bit better than the regular version, well for this month anyway, with a lovely tan color with a deep toastier flavor. Just the festive thing to celebrate St. Patrick’s Day this year.

STRESS BAKING THERAPY FACTOR: GOOD STUFF. Working with dough feels good. Squishing a wet dough between your fingers, rolling it into a neat circle and cutting tidy little rounds makes you feel better about things. There’s an order to things, highly comforting in a disorderly world. Plus there’s just something healing about a freshly baked biscuit. Feel a little blue? Make biscuits. Have a sick friend? Make them biscuits. Bored? Make biscuits. Stud those biscuits with cheese, which melts into delectable crunchy little bits around the edges, shallots and a good shot of dark beer and you’re well on your way to happiness.

Other Guinness recipes: Beer Braised Onion & Bacon Tart, Guinness Beer Bread, Guinness Chicken & Mushroom Boxty, Guinness Stout Floats, Guinness Crème Anglaise, Guinness Pretzel Toffee, Upside-Down Guinness Snakebite Cake
Other recipes to celebrate St. Patrick’s Day: Irish Oatmeal Pudding, Irish Whiskey Cakes, Irish Soda Bread, Soda Bread Tarte Tatin, Brown Bread Ice Cream, Corned Beef & Potato Cakes, Reuben Knishes
ten years ago: Khachapuri (cheesy Georgian bread)
nine years ago: Stovetop Smoked Salmon
eight years ago: Fresh Paczki (homemade Polish donuts)
seven years ago: Barley Marmalade Scones, Orange Sweet Rolls
six years ago: Peanut Butter Swirl Brownies
five years ago: Chocolate Crème Filled Cupcakes
four years ago: Flourless Chocolate Cookies
three years ago: Tuscan Rice Pudding Torte
two years ago: Brown Butter Blueberry Ricotta Cake
last year: Ethiopian Doro Wat (Spicy Chicken Stew)

GUINNESS CHEDDAR BISCUITS – adapted from this recipe
makes about 12 biscuits
The best way to work the butter into the dough with the least amount of effort and yield the best texture is to cut the cold butter into small pieces. Cut 2 Tablespoons off the stick (reserve that for melting later) and cut the 6 Tablespoon stick lengthwise into 4 long strips. Flip and do the same so you have 8 long thin batons. Turn and cut crosswise into small cubes. Cut the cheddar in the same manner and you’re good to go.

¾ cup + 2 Tablespoons Guinness Stout, 7 ounces (or any robust flavorful beer)
2 ¼ cups unbleached all-purpose flour
1 Tablespoon sugar
1 Tablespoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
½ teaspoon coarsely ground black pepper
6 Tablespoons cold unsalted butter, cut into small cubes (see note above)
4 ounces sharp cheddar, cut into small cubes
3 Tablespoons finely diced shallot

2 Tablespoons unsalted butter, melted (for brushing on top)

1. Measure the beer and give it a stir or two to release some of the bubbles. Let it sit until needed.
2. Preheat the oven to 425°F and line a sheet pan with parchment paper or a silicone baking mat.
3. In a large bowl, whisk together the flour, sugar, baking powder, baking soda (sift if lumpy), salt and pepper.
4. Add the cheese and shallots; toss until fully coated with the flour mixture.
5. Add the butter and toss, gently breaking up the clumps into individual pieces. Work quickly so the heat of your hands doesn’t begin to soften the butter. If the butter is small, about the size of small peas, there’s no need to further work it into the dough. Little chunks of butter are good.
6. Add the beer and stir until just moistened, then with your hands, lightly knead the dough while turning in the bowl to pick up all the dry, crumbly bits.
7. Turn out onto a lightly floured piece of parchment paper and pat into a round about ½” thick.
8. Slide the parchment onto a sheet pan and refrigerate for 30 minutes.
9. Remove the dough from the refrigerator, cut with a 2” biscuit cutter and arrange on the parchment lined sheet pan 1” apart.
10. Gently press the scraps together and cut additional biscuits. These won’t be as pretty as the first batch but are just as delicious.
11. Bake for 10-12 minutes, or just until lightly browned, rotating the pan halfway through baking.
12. Melt the 2 Tablespoons of butter while the biscuits are baking (I usually just leave it in a bowl on the warm stovetop and it melts on its own while the oven preheats and the biscuits bakes).
13. Remove the biscuits from the oven when golden brown and immediately brush the tops with melted butter.
14. Serve warm. Biscuits are always best within a few hours of making. If you have any leftover, keep tightly wrapped. Leftovers are usually better toasted.