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.

Recipe by


43 thoughts on “Beer Biscuits With Provolone and Beemster Paradiso

  1. Cheese and jalapeno and beer – such a great combination. Love reading about your experiments with the recipes and the process of making these biscuits. They look so good, it made me hungry! I’ll try to find the cheese you’ve used and give these a try.

    Liked by 1 person

  2. Judi, I just want to come to your house and eat biscuits. They sound and look so good – I don’t even have a biscuit on my blog; I don’t know why I never think to make them.


    • Thanks Mollie – it’s always interesting to see what people like to eat. I grew up on biscuits as Mom would sometimes feed her family of six biscuits with butter and syrup, even for dinner. She always used bisquick but of course I have expanded on those simple but always good biscuits. She would like the cheese but frown on the beer and jalapeno 🙂

      Liked by 1 person

  3. I am so happy that you liked my recipe, and how you made it to your personal taste. You can do so many different things with it, the sky is the limit. Just one correction, I also flatten mine to 1/2 inch (I first flatten it to 1/4 inch to add the cheese, but then it is re-flattened to 1/2 inch before cutting). Have a nice weekend, and the biscuits look delicious!


    • Thanks Antonia – I enjoyed making them. I cut out the last few steps of your recipe as I grated the cheese and didn’t see that you flattened the dough twice. I am amazed you could get that many biscuits out of the dough, that’s why I assumed you only rolled it to 1/4-inch. You also placed your biscuits close together and I didn’t. That does help in rising.. No matter, I’m always amazed at the differences that can be achieved, especially in baking 🙂

      Liked by 1 person

  4. Judi,
    I am drooling looking at the biscuits. They look perfect to me! I enjoy reading about your experiments. I enjoy going cheese shopping- so many yummy varieties to buy and now you have given me more ideas!


  5. Hi Judi, I tried these biscuits and loved them, the flavour is on point and all the ingredients are just right, thanks so much for sharing, can’t wait to prepare them for my friends and family – they will love them for sure!


    • Thanks – I’m glad you liked the biscuits. What works for one doesn’t always work for another. It’s a great recipe to make your own with your favorite cheese and beer. The Paradiso is a delicious Dutch cheese and one I will use again.

      Liked by 1 person

  6. Ok so it looks like I’m not really receiving your posts either. I think you were the one telling me you couldn’t receive mine? How odd!! Mind you, I haven’t been as active due to this and that, but gosh, I hope we haven’t lost one another? Love these biscuits, I can imagine how the beer tasted in the biscuits 🙂


  7. There you are Loretta – I did have trouble getting your posts. I use to get emails and now I only get your posts through my reader. If I don’t check I miss posts… The biscuits were really good – beer and cheese, what can I say!


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