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 http://zoale.com/beer-and-cheese-biscuits/
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.
Recipe by cookingwithauntjuju.com