Ale and Cheddar Biscuits

So much beer!  Ross and I currently have 3 batches of beer brewing in our basement right now.  Three 5-gallon carboys.  Almost 150 bottles when all is said and done.  With summer upon us we've switched gears away from the darker and heavier beers for a while.  In process are a honey kolsch, raspberry wheat and Belgian-style blonde ale.   What are we to do with it all?  Well, drink it.  Though the odd bottle may find its way into these wonderful biscuits. 

To date I've tried an IPA (Stone Ruination), an American Rye (home-brewed) and a Hefeweizen (Harriet Brewing's Wodan Weizen).  The American Rye yielded the tastiest biscuits, with the IPA in close second.  The hefeweizen had a bit too much clove and citrus flavor to meld well with the cheddar.

Adapted from Jackie's recipe at Beeroness.com

yields 12 biscuits

the Ingredients:
1 1/2 cups flour
1 Tbsp sugar
2 tsp baking powder
1/2 tsp salt
1/4 tsp ground pepper
1 cup shredded sharp cheddar cheese, divided
1 green onion, finely chopped
1/4 cup melted butter, plus extra for brushing
6 to 7 oz beer


The Process:

Preheat oven to 350. Lightly spray a muffin tin or baking sheet with cooking spray.

In a medium bowl sift together the flour, sugar, baking powder, salt and pepper,  Stir in the onion and 3/4 cup of the cheddar.  Pour in melted butter and the beer, stirring until just moistened.  Do not over mix!

Spoon batter into muffin tins or drop into mounds on the baking sheet. Brush the remaining butter over the tops of the biscuits and sprinkle with remaining cheese. 

Bake for 15-18 minutes or until the biscuits have puffed and a toothpick in the center comes out clean. Serve hot.

The Review:
Best serve hot.  Truthfully.  These dense little beauties are full of flavor, but begins to loose their appeal as they cool.  Not that I imagine that most batches would ever linger around enough for that to happen...

After indulging in The St Paul Beer Fest and sampling nearly 60 brews, my mind is a whirl about which beers to try this out with next.