MADDIE DAY here, excited to bring you a recipe adapted from Four Leaf Cleaver, which releases in eleven days! Yes, today is Friday the 13th, but these Irish-themed biscuits are bound to bring you good luck well in advance of St. Patrick's Day.
And I have the last ARC of this 11th Country Store Mystery to send one lucky commenter.
Stout-Cheddar Biscuits
Robbie’s baker friend Phil MacDonald made a
streamlined version of this recipe for the cooking competition, and even then
he barely finished in time.
Ingredients
2 ½ cups whole
wheat flour
2 ½
teaspoons baking powder
½
teaspoon baking soda
1
teaspoon salt
1 tablespoon
sugar (not shown in Ingredients photo)
1 tablespoon Dijon
mustard
1 cup (8
oz) Irish stout (such as Guinness) or other dark beer, cold
8 tablespoons cold butter
7 oz aged
Irish cheddar or extra sharp cheddar cheese, grated
1 egg (not shown in Ingredients photo)
Directions
Line a sheet pan with parchment paper.
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 until needed.
Using a box grater, grate the butter, then quickly transfer it to
the flour mixture and toss to coat all the butter pieces with flour.
Make a well in the center. Add the egg and stir with a fork.
Sir in the beer mixture with fork until barely incorporated. There will still be loose bits of butter, cheese and flour. Dump the mixture out onto a lightly floured surface.
Knead lightly until it comes together. Roll out. Fold one side 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 until ½ - 3/4 inch thick. Cut with a biscuit cutter.
Preheat the oven to 425 degrees F.
When the oven is preheated, remove the biscuits from the freezer. Bake for about 20-25 minutes or until they’re puffed up and golden brown.
Serve warm. A glass of stout and a good book would not be remiss!
Readers: What's your favorite riff on biscuits? To enter, please include your email address.
🍺😼🍻
My most recent release is Murder in a Cape Cottage, the fourth Cozy Capers Book Group Mystery, which came out in September.
I miss my mom's and grandmom's homemade biscuits fresh and hot from the oven. I only put butter on them but most of the family likes them with homemade gravy. I do love cheesy biscuits. Thank you so much for this chance at your giveaway. pgenest57 at aol dot com
ReplyDeleteLove fresh hot biscuits. My grandmother made the best from scratch nearly every day. Love all your books.
ReplyDeleteI’ve only tried the butter swim biscuits. I do enjoy your books. suefoster109 at gmail dot com
ReplyDeleteLove that you added stout to your cheddar biscuits I will have to try this. Thank you deborahortega229@yahoo.com
ReplyDeleteoh thank you so much for this yummy sounding recipe. we love biscuit's. I make one of my moms recipes that she got from her grandma. Buttermilk biscuits. most of the time I only put butter on top, but sometimes I will add some honey or preserves on top of the butter. quilting dash lady at comcast dot net
ReplyDeleteLove biscuits. I usually make buttermilk biscuits. So good! I like mine topped with butter and honey.
ReplyDeletejarjm1980(at)hotmail(dot)com
I'm just learning basics of baking from a restaurant friend. I'll share this recipe with her. Her biscuits are so good but I know she would love this.
ReplyDeleteWe like buttermilk biscuits with butter. Sometimes adding jam or honey.
ReplyDeletewskwared(at)yahoo(dot)com
I love that you grate the butter. So neat. I need to try these. Sound delish.Thank you.
ReplyDeletelindalou64(@)live(dot)com
Very excited about the newest book and I love that cover! My favorite use my mom's homemade sectioned biscuits. I believe the original recipe came from a King Arthur cookbook.
ReplyDeletekozo8989(at)hotmail(dot)com
Any biscuit with cheese is alright with me. Or biscuits and gravy. kathyclugston3@gmail.com
ReplyDeleteKathy, you are our lucky winner! Congratulations, and please check your email.
DeleteCheese, mustard, what is not to like? These sound fabulous. I rarely make biscuits, but buttermilk ones when I do. I love them dripping in butter, hot out of the oven. Ready for a return trip to South Lick! Thanks.
ReplyDeleteThey look tasty! (do they have to be chilled after cutting, we have a very small freezer and an equally small fridge!) No need to put me into the draw as I have the book on order!
ReplyDeleteIf you start with cold butter and bake them promptly, I don't think you need to do the chilling step.
DeleteWhat ever looks good at the grocery store as I don't have a big kitchen. cheetahthecat1982ATgmailDOTcom
ReplyDeleteI like my biscuits with butter and sage sausage yummy jakrall@cox.net tganks$
ReplyDeleteWhat a fun variation on biscuits.
ReplyDeleteI'm not putting ny email because I've already had the pleasure of reading the book!
Thank you!
DeleteThose look fantastic! I doubt know if I have any stout to spare...
ReplyDeleteI drink it all! 😂
They look delicious! These could definitely warm us up on these dreary, winter Indiana days. Cuddle up with a book, a biscuit, and a beer. Great alliteration!
ReplyDeleteHomemade biscuits are the best. I haven't made biscuits in a long time. Your recipes look delicious. Looking forward to reading "Four Leaf Cleaver".
ReplyDeletediannekc8(at)gmail(dot)com
I’ve never made biscuits from scratch. sgiden at verizon(.)net
ReplyDeleteButter on biscuits is the best! I love your books!
ReplyDeleteElaineE246 at msn dot com
Thank you!
DeleteI love a big, fluffy cat's head biscuit with butter and jelly!
ReplyDeleteNancy
allibrary (at) aol (dot) com
Whataburger used to serve jalapeno cheddar biscuits. They sure were good.
ReplyDeleteThanks, everybody! Kathy Klugston is our lucky winner! Congratulations, Kathy, and please check your email.
ReplyDeleteOops - Clugston!
DeleteLooking forward to the new book! I love trying different biscuit recipes, but especially trying to perfect my Grandma's. She always tried to make her mom's biscuits. No recipe, no measurements from back then. She said she got close, but my mom says it's just not the same. I'll always continue to try. Crain.julie54@gmail.com
ReplyDelete