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These biscuits would be great with a hearty beef stew or St. Patrick's Day meal. They would also make nice slider buns for leftover corned beef sandwich melts.
Prep Time: 12 minutes
Cook Time: 11 minutes
Total Time: 23 minutes
Yield: Makes About 1 Dozen Biscuits
- 2 1/4 cups all-purpose flour, about 10 ounces
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder, aluminum free
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 6 tablespoons cold butter, cut in small pieces
- 1 cup finely shredded sharp Cheddar cheese, about 4 ounces
- 7 ounces Guinness Stout or beer (3/4 cup plus 2 tablespoons)
- flour for dusting
- melted butter, for topping hot baked biscuits
In a mixing bowl, combine the flour, sugar, baking powder, salt, and baking soda. Stir with a whisk to blend thoroughly. Stir in the shredded Cheddar cheese.
Using a pastry blender or your fingers, work the butter in until the mixture resembles a coarse meal.
Lightly stir in the stout or beer just until moistened. Turn out onto a surface which has been dusted with flour and knead just a few times, until you have a soft cohesive dough. Pat out into a circle about 1/2-inch thick. Cut with biscuit cutters and arrange on the prepared baking sheet.
Bake for about 10 to 12 minutes, just until lightly browned.
Brush with melted butter. Serve the biscuits warm, and pass the butter.
Makes about 1 dozen biscuits.