4 oz cold butter, diced
5 oz grated (sharp) cheddar
1 1/3 cups beer
6 oz grated cheddar
2 tspns powdered English mustard
1 tspn Worcestershire sauce
1/4 cup beer
active time: 15 mins
baking time: 20-25 mins
you will need:
Beer and cheddar scones
I'll fess up.
These have a topping which is suspiciously like Welsh Rarebit (because it is).
But before you protest, you have to try these biscuits (or scones)...they are loaded with cheddar (Irish Cheddar, of course!) and the beer puffs them up to such light and airy heavens that even the good St Patrick is able to reach down and partake.
The topping: in a small saucepan, melt 6 oz of grated cheddar with 2 tspns of powdered English mustard, 1 tspn of Worcestershire sauce and 1/4 cup of beer. Melt, stir and remove from the heat.
The Biscuits: Pre-heat the oven to 425f. In a food processor, combine 5 oz grated cheddar, 3 cups self raising flour and 4 oz butter (diced). Pulse until mix resembles crumbs, then add 1 egg and 1 1/3 cups of beer. Pulse until the mix forms one big ball. Turn it out onto a floured board and knead a bit. You might need to add up to 1/4 cup extra flour, depending upon how much head was on your beer (no kidding!). Pat the dough into an 8 inch round (about 1 inch high). Slice it in half, then quarters, then slice each quarter in half. Do this as though you are slicing a pie. This will give you 8 wedges.
Place: the wedges onto a baking sheet which has been lined with baking parchment (which has been sprayed or brushed with oil). Spoon the topping onto each wedge. Try not to let the topping go over the sides, and place the wedges apart so that they can rise and brown evenly.
Bake: for about 20-25 minutes. The top will be crusty and brown, the house will smell cheesy and glorious and you will be unable to resist slathering one of these with butter and devouring it on the spot!
Serve: with steaming bowls of Stout Braised Beef and encourage all who partake to dunk their biscuits into the sauce.
This is heartier and stouter than Dolores Keane!