Cheddar, Dill and Beer Biscuits

Always keen to try quick bread recipes to complement a variety of meals, I immediately took note of Holler's recipe for Cheddar & Dill Beer Bread Rolls. Once upon a time, I used to consume a healthy quotient of beer, but I have since changed the glass to accommodate red wine. All the same, I was tempted by the idea of baking with beer. The result was a kitchen filled with baking aromas that will not fail to stir the most stuffed tummies. Holler has made a different version of these rolls and I have a few ideas of my own, and feta and goat cheese, perhaps smoked gouda, are prominent on the list.

Off this goes to Mansi, who is hosting Bread Baking Day this month.

Cheddar, Dill and Beer Biscuits

3 cups of unbleached white flour
1 tablespoon of brown sugar
1 teaspoon of sea salt
1 tablespoon of baking powder
2 heaping teaspoons of dried dill
1 cup of extra old cheddar, grated
300ml of beer (I used New Castle Brown Ale)

Butter 12 muffin cups.

In a large bowl, combine the flour, sugar, salt, baking powder, dill and cheddar. Make a well in the center of the bowl. Gradually pour in the beer and stir until just combined.

Spoon the mixture evenly into the prepared muffin tin. Bake in a preheat 375 degree oven until the biscuits are nicely brown and cooked throughout - roughly 25-30 minutes.

Let them cool in the tin for a few minutes and then transfer to a wire rack. Serve warm.

Makes 12.