Paradiso Reserve Cheese, Caramelized Onion and Prosciutto Pizza

Can a pizza taste any better than this? Paradiso Reserve is a new favorite cheese that I first used in Beer Biscuits. I so enjoyed the flavor that I wanted to use it again but this time on a pizza. Pairing it with caramelized onions and prosciutto made for an off the chart pizza!

This recipe comes from the site of Beemster Paradiso Cheeses. I changed the temperature, the manner in preparing the dough, cooked the onions longer and added fresh basil.

Paradiso Reserve Cheese, Caramelized Onion and Prosciutto Pizza, Adapted

  • 1 large onion, thinly sliced
  • 1 tbsp. butter
  • nonstick cooking spray
  • 16 oz. fresh pizza dough (I bought it but you can certainly make your favorite dough)
  • flour for dusting
  • 2 tbsp. olive oil
  • 1 tbsp. garlic, minced
  • fresh sage, minced
  • fresh basil, minced
  • 2 cups Paradiso Reserve, shredded
  • 3 oz. prosciutto, trimmed and torn in pieces
  • micro greens to garnish (if you would like to grow your own go here)

Preheat the oven to 350°F. Peel and slice the onion into thin slices. Melt the butter in a skillet and cook the onions for about 25 minutes, stirring until soft and golden – do not brown.

Spray a foil-lined baking sheet with cooking spray. Gently press the dough out onto the baking sheet using your fingertips. If the dough is sticky use a little flour on your fingers – the dough will almost fill a sheet pan.

Mix together the oil, garlic, basil and sage in a bowl; brush evenly over the dough.

Top the dough with the cheese and onions. Tear the prosciutto into pieces and scatter over the onions. Bake for 25 minutes + or until the crust is golden brown and the cheese is melted. Garnish with micro greens and serve. The cooking time and temperature can vary depending on  your dough, just adjust.

Recipe by

Linking to Fiesta Friday and the two co-hosts Petra @ Food Eat Love and Vanitha @ Curry and Vanilla

Prior to baking and a beautiful, flavorful pizza with a crispy crust!

Micro greens are perfect for this pizza. I am not a big fan of greens on a pizza but these little guys I like to add to everything.

Served with salad and a creamy basil dressing

Creamy Basil Dressing

Basil season is over here in Michigan and what better way to use this flavorful herb than in a vinaigrette. Saying goodbye to summer…

Creamy Basil Dressing

  • 1 cup fresh basil, packed
  • 1 head roasted garlic
  • 2-4 tbsp. Parmigiano Reggiano, grated
  • 1/4 cup red wine vinegar
  • 1/4 cup extra virgin olive oil + more to get the right consistency (I use a higher quality olive oil for salad dressings)
  • salt and pepper to taste
  • could add a touch of lemon juice (optional)

To roast the garlic: cut off the top of the garlic and place the head of garlic on a piece of foil; sprinkle with olive oil and add a little salt and pepper. Close it up and bake in a 400°F oven for 45-60 minutes. Allow to cool and squeeze out the delicious roasted cloves. Mash and add to your recipe.

Combine the first four ingredients in a blender; slowly add the oil. Adjust seasonings for taste and add more oil to get the right consistency.

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Linking to Angie’s party and the two co-hosts Petra @ Food Eat Love and Vanitha @ Curry and Vanilla

I served this salad with a Paradiso Reserve, Caramelized Onion and Prosciutto Pizza


Ina’s Limoncello Ricotta Cheesecake

Just this year I fell in love with the Italian liqueur Limoncello. I noticed it online, in cookbooks such as Ina Garten’s latest, and then I found it at my favorite Italian grocery.  It’s also good as an aperitif if you are in to that kind of beverage. Me, I love the flavor it imparts in recipes – just a lovely sweet lemon taste.

For a few more Limoncello recipes see Limoncello Cookies of Sorrento,  Ina’s Fruit Salad With Limoncello and Limoncello Vinaigrette. Guess what? Ina likes Limoncello too 🙂

I also liked that the cheesecake was in pan form so you could have a square piece instead of a thick wedge. I did add a topping, instructions are in the recipe below. It looked much better as I had a few cracks and a few brown spots. The topping covered up any imperfections and added another layer of flavor.

Ina's Limoncello Ricotta Cheesecake, Adapted

For the crust:

  • nonstick cooking spray
  • 2 cups graham cracker crumbs (about 15 crackers)
  • 2 tbsp. sugar
  • 1/4 lb. unsalted butter, melted

Preheat the oven to 350°F. Spray a 9×13-inch baking pan with nonstick cooking spray. Then I always take a paper towel and spread it around the pan and take away any excess.

Combine the graham crackers, sugar and butter in a bowl and mix until combined. Press the mixture evenly in the pan and 1/4-inch up the sides. Bake for 8 minutes and set aside to cool.

For the filling:

  • 16 oz. cream cheese, room temperature
  • 1-1/4 cups sugar
  • 1-1/2 cups whole milk ricotta (12 oz.) I like Calabro hand dipped ricotta
  • 1/2 cup limoncello, room temperature
  • 1 tsp. vanilla extract
  • 1 tbsp. lemon zest, grated
  • 5 extra-large eggs, room temperature

Place the cream cheese and sugar in the bowl of your stand mixer fitted with the paddle attachment. Beat on medium for about 3 minutes, or until light and fluffy. Add the ricotta and beat for another minute while scraping down the bowl. Turn the mixer to low and add the limoncello, vanilla and lemon zest; continue to beat another minute. With the mixer on medium-low, add the eggs, one at a time until combined; pour over the crust. You can also use an electric mixer.

Place the baking pan in a roasting pan large enough to hold the baking pan completely flat. Place the pan in the oven and carefully pour enough of the hottest tap water into the roasting pan to come halfway up the sides. Bake for 50 to 55 minutes, until almost set in the center.  Turn off the heat and leave the cheesecake in the oven for 15 minutes to prevent the cheesecake from cracking. This did not seem to work for me and I was not happy with the small cracks.

So I made my topping that I use on my Irish Cream Cheesecake. I removed the cheesecake with the pan of water and turned the oven back on to 350°F. I spread the sour cream mixture over it and baked another 10 minutes.

Next time I will omit the step of turning the oven off; remove the cheesecake after 50 minutes of cooking; allow to cool 10 minutes; then add the topping and cook an additional 10 minutes. This will cover up any cracks or imperfections.

Topping: 1 cup sour cream plus 1/4 cup sugar; mix well and spread over cheesecake.

Prior to serving sprinkle with extra grated lemon zest, if desired. Cut into 12 pieces with a hot and dry knife and serve cold. Garnish with fresh berries.

Recipe by

I used my meat pounder (gently) to make the crust even – it works great!

The cheesecake freshly baked and with my topping of sour cream and sugar.


I  have two other cheesecakes: Irish Cream Cheesecake With Mixed Berries and Chocolate-Orange Cannoli Cheesecake.

Linking to Fiesta Friday and the two co-hosts Suzanne @ apuginthekitchen and Ginger @ Ginger and Bread

Limoncello Vinaigrette

I seem to be on a roll using Limoncello in recipes – I guess you can tell I just love it. This vinaigrette is a perfect combination of sweet (Limoncello), tart (lemon juice and zest) and fiery (red pepper flakes). This recipe from Genius Kitchen would also be delicious with seafood.

I served this fresh salad with Capellini with Fresh Tomato Sauce using some of Michigan’s last tomatoes. We have had a beautiful, long summer and still have not had a frost and it is October 10th!

As there are 3 lemon ingredients you need to make this to taste.  The original recipe is below – personally I loved it!

Limoncello Vinaigrette

  • 1/4 cup limoncello
  • 2 tsp. fresh lemon juice
  • 1 tsp. lemon zest, grated
  • 1-1/2 tsp. Dijon mustard
  • 1/4 tsp. ground red pepper flakes
  • 1/2 cup extra virgin olive oil
  • salt (optional/to taste)

Combine the first five ingredients together and slowly whisk in the oil. Season to taste with salt. This vinaigrette was very good over a very simple butter lettuce salad with radishes and green onions.

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Linking to Fiesta Friday and this weeks two co-hosts Suzanne @ apuginthekitchen and Ginger @ Ginger and Bread

Kerala Fried Chicken and Low Country Waffles with Spicy Maple Syrup

I love this new cookbook “My Two Souths: Blending the Flavors of India Into a Southern Kitchen” by Asha Gomez, winner of the Food 52 Piglet 2017 cookbook competition. I did not really follow this contest but took a look at the cookbooks which were nominated. I have already posted Asha’s  “Banana Beignets” recipe which I made even a little better with my maple syrup glaze.

Next on my list of recipes to make was this fried chicken. It just sounded super good and different combining the best of Asha’s two cuisines. Can you guess where the fried chicken came from or the waffles? Kerala or Atlanta?

As Asha stated in her introduction ” Its flavors and dishes are characterized and rooted in my deep affection for the resourcefulness and soulfulness of cooking in both by mother country India , in the far southern state of Kerala, and my chosen home in  America’s southern, culinary-savvy city of Atlanta, Georgia.”

Low Country, by the way, refers to both South and North Carolina. It is a low-lying region that is part of a southern state extending from the seacoast inland to the Fall Line, or the Sandhills. I guess I gave away where the waffles come from!

Linking these delicious recipes from two parts of the world to Angie at Fiesta Friday #192 and her co-hosts this week Zeba @ Food For The Soul and Jhuls @ The Not So Creative Cook

Kerala Fried Chicken and Low Country Waffles with Spicy Maple Syrup

Kerala Fried Chicken:

  • 2 cups buttermilk
  • 10 garlic cloves
  • 6 whole serrano peppers, stemmed and seeded if desired for less heat
  • 1 bunch fresh cilantro (1 cup)
  • 1 bunch fresh mint (1/2 cup)
  • 2 tbsp. plus 1 tsp. kosher salt
  • 8 boneless, skinless chicken thighs (about 3 lbs.) I used chicken breasts
  • canola oil, for frying
  • 4 cups AP flour
  • 2 tbsp. coconut oil, melted (optional for drizzling over fried chicken)
  • 2 stems fresh curry leaves for garnish

Combine the first five ingredients plus 2 tbsp. salt in a blender and puree until smooth. Place the chicken in a shallow container and pour the marinade over it. Toss the chicken to be sure it is coated well. Cover and refrigerate for at least 18 hours and as long as 24 hours.

You can also make the spicy syrup now since it infuses up to 24 hours as well.

Fill your cast iron skillet with about 1-inch of oil and heat until it reaches 350°F. Place a rack over a rimmed baking sheet and set aside. Mix the flour and 1 tsp. of salt in a shallow dish and set aside.

Remove the chicken from the marinade and dab off the excess with paper towels. Dredge each piece of chicken in the flour to coat.

Cook the chicken until golden brown and cooked through, or until a meat thermometer reads 165°F. Drain the chicken on the rack and drizzle with melted coconut oil if desired.

Dip the curry leaves in the hot oil until crisp – not very long, maybe 10 seconds or so; drain.

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Low Country Rice Waffles

Low Country Rice Waffles:

  • 1-1/2 cups AP flour
  • 1/2 cup white rice flour
  • 2 tbsp. light brown sugar, packed
  • 2 tsp. baking powder
  • 2 tsp. baking soda
  • 6-8 green cardamom pods, crushed and seeds removed
  • 1 tsp. kosher salt
  • 2 large eggs
  • 2-1/2 cups buttermilk
  • 6 tbsp. unsalted butter, melted
  • 1/2 cup jasmine rice, cooked (use your choice of rice)
  • nonstick spray

Whisk together the two flours (never realized there was more than one type of rice flour such as brown or red), brown sugar, baking powder, baking soda, cardamom seeds and salt. In a separate bowl whisk the eggs. Add the buttermilk and melted butter and whisk to combine.

Slowly add the wet mixture into the dry ingredients; then  add the cooked rice and stir to combine. Cover and let it rest for 1 hour at room temperature.

Heat your waffle iron and spray lightly with Pam, or any non-stick spray. Cook each waffle until crisp and golden.

Makes 8 waffles

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White rice flour on the left and AP on the right… Batter has risen and ready to make waffles…


Spicy Maple Syrup

Spicy Maple Syrup:

  • 2 tbsp. whole cumin seeds
  • 2 tbsp. whole coriander seeds
  • 1 tsp. red pepper flakes, crushed
  • 2 cups maple syrup

Coarsely grind the cumin and coriander seeds. In a small skillet toast the seeds and red pepper flakes about 1 minute. Add the spices to the syrup and allow to infuse for up to 24 hours at room temperature.

Assembly: Place the waffle on a plate, add a piece of fried chicken and top with fried curry leaves. Serve the syrup on the side. I removed the seeds from the syrup and set them aside to add as desired.

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Parmigiano Reggiano Cooking Class

Yes, a cooking class where the “star” ingredient was Parmigiano Reggiano.  When I received an email from Zingerman’s Bakehouse about this upcoming class I signed up right away. There are only 12 students per class so you have to respond quickly to get a spot.

Parmigiano Reggiano is my favorite cheese above all others and there is always a big supply in my refrigerator. I use this cheese a lot – it can be a main ingredient in one of my recipes or just shavings on top of a salad. No, this is not the Parmesan that you shake out of a container!

One of the Zingerman partners returned recently from a trip to Italy visiting and tasting some Parmigiano Reggiano from different dairies. As a result of this trip they are now offering 5 different cheeses. Ari has written a lengthy description about each dairy as well as included remarks from a formal taster for the regular assessment of Parmigiano Reggiano cheese.

There are a total of 339 dairies in this one area of Northern Italy comprising Reggio Emilia, Parma, Modena and portions of Bologna and Mantua.  Only here are the conditions ideal to produce the only cheese in the world that can be called Parmigiano Reggiano.

Every cheese dairy is thoroughly inspected and every single cheese is checked by the Consorzio experts before it can be given the Parmigiano  Reggiano “firebrand” and have its side panels show off the famous “pin dots”. There are many cheeses that try to lay claim to be as good such as Grana Padano but Parmigiano Reggiano remains at the top.

All I can say is don’t buy the “imitation” cheese, buy the real Parmigiano Reggiano.  Maybe I will join the new Parmigiano Club so I can taste all these different Parmigiano Reggiano cheeses!

Now, back to the class! Our guest instructor was Evan Kleiman from Los Angeles who specializes in Italian cooking. She’s an author; “Cucina Fresca” is one of her cookbooks which was available for purchase. Evan is also a radio show host, former owner of an Italian caffe/pizzeria and in 2017 was named as a James Beard Who’s Who in Food in America member.

This is a list of what we made during a three hour class:

  • Gnocchetti di Ricotta (beet ricotta gnocchi with brown butter, sage, and Parmigiano Reggiano)

  • Cipolle alla Parmigiana (onions baked in salt, then scooped out and pureed with Parmigiano Reggiano and finished in the oven)

  • Insalata Forte made with mixed baby greens, fennel bulb, Belgian endive and shaved Parmigiano Reggiano for garnish dressed with a Garlic Parmesan Salad Dressing

Evan also demonstrated the following dishes which we got to sample:

  • Brodo di Reggiano (Parmesan Broth)
  • Spinach Leek Straciatella Soup with Parmigiano Reggiano broth
  • Ricotta “Carpaccio” with thinly sliced radishes, zucchini, carrots and shallots, drizzled with olive oil and crowned with shaved Parmigiano Reggiano

I will make and post a few favorites later…

Linking to Fiesta Friday #191. Our co-hosts this week are Judi @ and Antonia @

Kitchen Gadgets – Tomato Slicers

I know this is late in “tomato season” like it is here in Michigan. Plan ahead for next year and buy yourself one of these tomato slicers. I have been using this gadget for a few years and I absolutely love it. I have always had trouble cutting a straight thin slice of tomato for a sandwich or just to eat with a little salt and pepper and a tomato slicer is my answer.

One of Gene’s pet peeves was evenly sliced tomatoes and for some reason I could not do this.   The tomato slice started out thin but by the time I got to the other side it was fatter.   He always cut up the tomatoes – that was his job.  Zyliss has good products and I thought this was definitely a gadget I needed, especially with all the tomatoes that are consumed every season!

It comes in two parts; place the tomato on the bottom half and slowly press down the serrated top half giving you perfectly sliced tomatoes.  Tomatoes need to be on the firmer side – soft ones get kind of mushed because of the skins. I always core the tomatoes first too!

I’m sharing this “must have gadget” for all you tomato lovers at Fiesta Friday.

DSC_0675 DSC_0691  

Tomatoes that have been peeled don’t keep as nice a shape but they are still delicious! I have a family member who loves tomatoes but does not like the peel on fresh tomatoes…

Sichuanese Wontons in Chilli Oil Sauce (Hong You Chao Shou)

Wontons are the simplest Chinese dumplings to make if you buy the ready-made wrappers. I always do as there is a limit to how far I will take “homemade”. There are 100’s of versions which can be wrapped or stuffed and then steamed, baked, deep-fried, pan fried or boiled.

This is the first time I have boiled my wontons (that I can remember) as I usually bake or deep fry them. This is a simple recipe and perfect for the beginner or one who has never boiled wontons before. They are delicious and I really enjoyed the texture of boiled wontons especially with the chilli oil and aromatic soy sauce.


There are also many ways to form the dough; whether a simple triangle, flower bud, nurse’s cap, envelope and other shapes. Not being an expert in wrap forms I stayed simple with triangles and envelopes. Maybe some time I will take the time to spruce up my skills. Presentation is important of course!

Whatever the form you use make sure that each wonton is sealed completely so you do not lose any of the yummy mixture; especially if you are deep frying them. You also need to remove the air bubbles especially in the triangles.

Below are some baked crab rangoons using the flower bud and nurse’s cap forms.

With the leftover wonton wrappers I made Cheesy Chile Wontons with just two ingredients; cheese and green chilies from a can. Some of the cheese mixture leaked out but it’s still on the pan so you get to enjoy the crispy cheese.

You can also use a number of fillings to suit your taste should you be a vegetarian or have special diet needs. You could use beef, chicken, lamb or all veggies in these wontons. Just make them with the ingredients you like – remember you only need about 1 tsp. mixture per wonton.

I feel the most important ingredients are the homemade chili oil and aromatic soy sauce (see recipes below). This was absolutely the highlight of these wontons – spicy that made my lips tingle – just how I like it 🙂


Linking to Fiesta Friday #190.

I have adapted this recipe from “Every Grain of Rice” by Fuchsia Dunlop.

For this recipe I do recommend gathering up a team of friends or family to help make these delightful treats. There are about 20 wontons that can be served as appetizers or even a main meal.

Sichuanese Wontons in Chilli Oil Sauce, Adapted

  • 1/2 oz. piece of ginger, unpeeled
  • 5 oz. ground pork (beef, chicken or lamb, even all veggies)
  • 1/2 egg, beaten
  • 1 tsp. Shaoxing wine
  • 1/2 tsp. sesame oil
  • salt and ground white pepper
  • 1-2 tbsp. chicken stock
  • green onions, finely sliced plus more to garnish
  • wonton wrappers (you will need about 20)
  • flour, to dust
  • 4 tbsp. sweet aromatic soy sauce (see recipe below) or use light soy sauce with 1-1/2-2 tsp. sugar
  • 5-1/2 tbsp. chilli oil (see recipe below)
  • 4 small crushed garlic cloves (in the pictures below I did chop up the garlic but crushed garlic would be fine)

Crush the ginger and put it in a bowl with just enough cold water to cover for about 15 minutes. Place the pork, egg, Shaoxing wine and sesame oil in a bowl with 1-1/2 tsp. of the ginger water. Add salt and white pepper to taste. Mix in the stock 1 tbsp. at a time, then add the green onions.

Fill a small bowl with water. With a wonton in your hand press around 1 tsp. of the pork mixture into the center. Dip a finger in the water and run it around all four edges of the wrapper and fold diagonally in half. Press the edges together and fold into desired shape; you do not want any leakage. Place on a lightly floured plate as you continue to make more.

While you bring a large pot of water to boil prepare your serving bowls. In each bowl (4), place 1 tbsp. sweet aromatic soy sauce, 1-1/2 tbsp. chilli oil and 1 small  crushed garlic.

Drop the wontons in the boiling water and stir to make sure they do not stick together. When the water returns to a rolling boil, pour in a small cup of cold water to calm it down. This does keep the wontons intact instead of falling apart. Repeat this a few times for about 5 minutes of cooking time. Remove, drain well and divide between the prepared serving bowls. Garnish with some sliced green onions.

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Sweet Aromatic Soy Sauce, Adapted

  • 1/2 cup light or tamari soy sauce
  • 1/3 cinnamon stick or a piece of cassia bark
  • 1/2 tsp. fennel seeds
  • 1/2 star anise
  • 1/2 tsp. Sichuan pepper
  • 1/3 oz. piece of ginger, unpeeled and crushed slightly
  • 3 tbsp. brown sugar

I toasted the fennel seeds, star anise and Sichuan pepper until aromatic. Put the soy sauce in a pan with 3/4 cup water and bring to a boil. Add the spices and ginger, reduce the heat and simmer for 30 minutes.

Add the sugar and stir to dissolve. You should have about 1/2 cup.

Recipe by

Chili Oil, Adapted

  • 2 cups plus 2 tbsp. cooking oil – peanut or canola
  • 4 oz. Sichuanese ground chilies (see comment below)
  • 1 tsp. sesame seeds
  • small piece of ginger, unpeeled and crushed

Heat the oil to about 400°F, then allow to cool for for 10 minutes until the oil reaches 275°F.

Add the ground chilies, sesame seeds and ginger to a heatproof bowl. When the oil reaches 275°F pour a little oil over the chilies. When the oil has cooled place in a container and store in a dark place. It will keep indefinitely. I chose not to include the sediment but please do if you would like a little more heat and texture to your oil.

Comment: I used Tien Tsin Chili peppers to make my chili oil. Cut the chilies in halves or sections and discard the seeds if desired. Stir-fry them in a dry skillet/wok until they are fragrant and crisp. Be careful as they can burn quickly. Add a small amount of oil and continue to stir until they are glossy and slightly darker.

Allow to cool. I always grind them in a electric grinder and don’t use a mortar and pestle.

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Ingredients for the filling – oops – I forgot to include the pork!


For more wonton recipe see Wontons With Six Dipping Sauces and Crab Rangoons

Third Generation of Swallowtail Caterpillars

What? I am so excited but sad at the same time. I thought the swallowtail butterfly had only TWO generations but lo and behold, I have a THIRD. This late in the year – he/she will not have enough time to go from a very tiny caterpillar to chrysalis to butterfly. I wish I could bring it indoors – they do sell “houses” to hatch your own butterflies.

I’m sharing this beautiful young caterpillar who has plenty of parsley to eat to grow bigger and maybe??? This is September 18, 2017 – unheard of at least by me. Do they overwinter???

Heck, I am an Advanced Organic Smart Master Gardener so I should be able to figure this out!!!

Since I have shared other posts about my swallowtail adventures – here is the final one for the year. Linking to Fiesta Friday

Today is September 20th (Sept. 21st I was able to get the picture below) and my friend has a buddy – there are two of them 🙂 They are growing and I am hopeful they will make it to chrysalis and overwintering. The temps here are unusually warm and I am sure this is helping.

September 18th

July 23rd…

August 8th…

My female swallowtail butterfly on August 16th

Beer Biscuits With Provolone and Beemster Paradiso

Did “Beemster Paradiso” get your attention? I do enjoy shopping for food, especially for certain ingredients like cheese. There are so many varieties that it is sometimes overwhelming – you need to take the time to read about them and select the best one(s) for your recipe. Cheese is a big factor in how these biscuits look and taste, not only with the flavor but whether you grate or add pieces of cheese.

This one small store I frequently shop at features new cheeses and they provide a detailed description on what the cheese is. Beemster Paradiso is a premium Dutch cheese that is creamy and smooth. It has tangy, savory and zesty notes similar to Parmesan. Well, that description sold me – a perfect match for the provolone and my beer biscuits.

The second batch with a few changes and most of them rose perfectly…

Only a few of the biscuits in the first batch rose nicely and I should have brushed on an egg wash

Choices: what cheeses to use, what beer to use and whether to add a jalapeno…

My choice for the first batch of biscuits I used the ale and 1/2 a jalapeno. The second batch I used the same cheeses, Miller Lite (instead of the ale) and no jalapeno. The first batch of biscuits did not rise quite like I wanted; see Breakfast Biscuits, Ina’s Buttermilk Cheddar Biscuits, White Lily Southern Style Biscuits, Caramelized Onion Sourdough Biscuits for other biscuits I have made.

This recipe was inspired by another blogger, Antonia. For her recipe with detailed directions and pictures please go to


Only a few biscuits rose nicely as many of them were on the flatter side. Pretty though and I loved the jalapeno (I added this) – an egg wash brushed on top of the biscuits prior to baking would have been nice.


So I decided to make them again with a few differences in the ingredients. Instead of 2-1/2 tsp. baking powder I used 1 tbsp. (sometimes it’s just better to use self-rising flour) and instead of 8 oz. of beer I used 6 oz. I also cut the temperature back to 425°F and brushed on an egg wash prior to baking them. I did not have another jalapeno so I did not add this but I sure missed it.

I also changed the directions – Antonia left some pieces of cheese in the dough and they looked so yummy and cheesy. I decided to finely grate all of the cheese and was able to eliminate a few of her steps in preparing the dough. You could barely tell there was cheese in my biscuits but once you took a bite it was obvious. Next time I will shred the cheese. I also made the dough closer to 1/2-inch thick not 1/4-inch and thus made fewer biscuits.

I’m sharing these beautiful and tasty biscuits with Fiesta Friday #189.

Beer Biscuits With Provolone and Beemster Paradiso

  • 2 cups flour
  • 1 tbsp. baking powder
  • 1-1/2 tsp. sugar
  • 1/2 tsp. salt
  • 1/4 cup cold unsalted butter, cut into tiny pieces
  • 6-7 oz. beer of your choice – I did use an Amber Ale in the first recipe and Miller Lite when I made these biscuits the second time (it does seem to affect the color as the ale is darker)
  • 2 oz. provolone cheese, grated (shredded is better)
  • 3 oz. Beemster Paradiso, grated (shredded is better)
  • 1 small jalapeno pepper, minced (optional as some in my family would not care for this addition)
  • an herb or two would be a good addition
  • egg wash – 1 egg plus 1 tbsp. milk or water whisked – this does make your biscuits look good

Preheat the oven to 425°F.

Sift the flour, baking powder, sugar and salt together. Cut the butter into tiny pieces and add to the flour mixture with a pastry blender.

Add the room temperature beer and allow it to foam before stirring until the liquid is absorbed. As with any baked product it is important not to overmix the dough.

Add all of the grated cheese and minced jalapeno (optional) and mix until incorporated.

Drop the dough out onto a well floured surface; sprinkle with flour and work it gently until it is no longer sticky. Flatten to about 1/2-inch thickness.

Using a 2-inch biscuit cutter, cut out your biscuits. You should have around 16. Bake for 12-14  minutes or until golden brown.

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