Originally published June 2, 2025
Stout and Cheddar Biscuit
Square Biscuits — It’s a Thing!
Use up that leftover stout in the most savory way: light, cheesy biscuits with a shattering crust.
Intro
In the spirit of using up leftovers, I had extra stout from St. Patrick’s Day and went recipe-hunting. Biscuits — and square ones at that — stole the show. With extra-sharp cheddar and stout, I worried about bitterness, but these bake up airy inside, golden outside, and deeply savory. Serve warm with a thick swipe of Irish butter. Bon Appétit!
Why Squares?
No re-rolling, no wasted scraps, and maximum flaky layers at the edges. Cutting a neat slab into squares keeps the butter shards intact and the rise impressive.
Text-Only Recipe (Fallback)
Stout & Cheddar Biscuits — Recipe (Text)
Yield: 12 biscuits
Ingredients
- 2½ cups flour
- 2½ tsp baking powder
- ½ tsp baking soda
- 1 tsp sugar
- 1 tsp kosher salt
- 1 Tbsp Dijon mustard
- 1 cup (8 oz) cold Irish stout (e.g., Guinness) or other dark beer
- 8 Tbsp (1 stick) unsalted Irish butter, frozen + 2 Tbsp melted
- 7 oz aged Irish or extra-sharp cheddar, grated
Instructions
- Whisk flour, baking powder, baking soda, sugar, and salt in a bowl.
- Stir Dijon into the stout; chill mixture until needed.
- Grate frozen butter on a box grater; toss into dry mix to coat.
- Add grated cheese; toss to coat.
- Make a well; pour in cold stout mixture. Mix gently to a shaggy mass with visible butter/cheese bits.
- Turn onto a lightly floured surface. Roll into a long strip; fold like a letter. Rotate 90°, roll, and repeat 2 more times.
- Roll to a 7–8" square; cut into 9 large (or 16 smaller) squares.
- Transfer to a sheet pan; freeze while oven preheats to 425°F.
- Brush tops with melted butter, sprinkle flaky salt, and bake ~20 minutes until puffed and golden.
- Serve warm.
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- Tags: biscuits, cheddar, stout, baking, Irish
This Is Delicious! What Is It?
Stout and Cheddar Biscuits
Yield12
Ingredients
- 2 1/2 cups flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon sugar
- 1 teaspoon kosher salt
- 1 tablespoon Dijon mustard
- 1 cup (8 oz) Irish stout (such as Guinness) or other dark beer, cold
- 8 tablespoons (1 stick) unsalted Irish butter, FROZEN, plus 2 tablespoons, melted
- 7 oz aged Irish cheddar or extra sharp cheddar cheese, grated
Instructions
- Whisk together the flour, baking powder, baking soda, sugar and salt in a medium mixing bowl.
- In a separate bowl, mix together the Dijon mustard and Irish stout. Place in the refrigerator or freezer until needed.
- Using a box grater, grate the frozen butter, then quickly transfer it to the flour mixture and toss to coat all the butter pieces with flour.
- Add the grated cheese and mix to combine, being sure to coat all pieces with flour.
- Make a well in the center and pour the beer mixture in the center.
- Carefully mix until it forms a shaggy mass. There should still be loose bits of butter, cheese and flour.
- Dump the mixture out onto a lightly floured surface, then roll out into a long strip.
- Fold one side half way up, adding in any loose bits, then fold the other side over top, like a letter.
- Rotate 90 degrees, roll out and repeat the fold two more times.
- Roll the dough into 7" - 8" square, then cut into 9 even squares (or 16 for smaller biscuits).
- Place the biscuits on a sheet pan, then place them in the freezer. Preheat the oven to 425 degrees F.
- When the oven is preheated, remove the biscuits from the freezer, then brush with melted butter, sprinkle with flaky sea salt and put them immediately into the oven.
- Bake for about 20 minutes or until they're puffed up and golden brown.
- Serve warm.
Calories: 175Fat: 6Saturated fat: 3Carbohydrates: 22Fiber: 1Sugar: 0Protein: 7Sodium: 453Cholesterol: 166
Recipe and photograph by Robert Meyers-Lussier