You guys. I have MAD respect for food bloggers. Food blogging is TOUGH!
First, you have to try and find a recipe that hasn’t already been made one million times on Pinterest.
Then you have to shop for the ingredients and make sure you don’t forget anything. Then you have to cook and bake when the sun it up so your pictures look good. (Or buy a fancy photography lighting set.) Then you have to focus on your recipe, while stopping a million times to stage pictures, and then actually take the pictures, all the while trying not to mess up the recipe or forget a step or an ingredient. When you’re done cooking, you have to stage a shot of the finished dish. Then clean up everything. (The worst part.) Then you have to type up the recipe, making sure not to forget any of the ingredients or steps. Then edit the pictures and make your Pinterest graphic. Then work on your SEO…
So much work! Especially when you’ve got kids running around being super distracting…
Anyway, you guys know I’m all about keeping it real and being transparent. I never want anyone to think I’m perfect. So, long story short, guess how many times I had to make these biscuits?
I messed up this recipe the first two times before I finally got it perfect. Bless my heart, right? But, in the end, they turned out delicious.
The inspiration for these biscuits came from beer cheese soup. Ever tried it? It’s so good! There’s a restaurant here in Atlanta next to the Peachtree Dekalb Airport called the 57th Fighter Group, and they have the BEST beer cheese soup. If you live in Atlanta, you’ve got to visit on a nice day and sit out on the patio. You can watch the airplanes take off and land while eating the delicious creamy beer cheese soup! My friend Lauren also makes an awesome beer cheese dip that I love.
As much as I like beer cheese soup and dip, I hate beer. Crazy right?! But I guess you could mix anything with cheese and I’d probably eat it. (#cheeseaholic) I’ve tried for years to like beer. I went to college at the University of Georgia, and there was plenty of Sweetwater, Terrapin, and good old PBR to pass around. I tried to like it, mostly because it was cheaper than a mixed drink and I was a poor college kid. But I never could acquire a taste for the stuff.
So even though I may not enjoy drinking a cold one, I still love the flavor of beer paired with cheese. These biscuits remind me a lot of Red Lobster’s famous cheddar biscuits, but with beer. They’re light a fluffy, with a buttery, cheesy, beer-y taste. They’re great by themselves, but would pair really well with a hearty beef stew or a crab and corn chowder.
Serve them warm with extra butter, or some garlic butter for even more flavor!
- Prep Time: 20m
- Cook Time: 25m
- Total Time: 45m
- Serves: 6
- Yield: 12-15 biscuits
- Category: Recipes
- 2 1/2 cups of all-purpose flour
- 1/4 teaspoon baking soda
- 1 tablespoon baking powder
- 2 teaspoons salt
- 1/2 cup of chopped green onion
- 1 cup of shredded (or diced) sharp cheddar cheese
- 1 stick of unsalted cold butter, cut into small cubes
- 1/2 cup of dark beer (I used Guinness)
- 1 cup buttermilk
- Preheat oven to 425 degrees.
- In a large bowl, stir together flour, baking soda, baking powder, and salt until mixed.
- Stir in green onions.
- Cut in the cold cubed butter using either a pastry cutter or your fingers.
- Stir in beer, buttermilk, and cheese until just mixed.
- Using your hands or an ice cream scoop, spoon biscuits onto a parchment paper lined baking sheet.
- Bake for 25 minutes.
- Serve warm with more butter.