What was the first thing you ever baked?
It’s fun to think about because you prob don’t think about it all that often. The first thing I ever baked was probably a batch of alfajores with my mom and Tia Emilia. Or it might’ve been a Duncan Hines cake from a box with my mom. I can’t remember but it was definitely one of those!
The third thing I ever baked was probably beer bread because a friend of mine told me that it was something I couldn’t possibly mess up and she was right. It is one of those things that requires a handful of ingredients and absolutely no kitchen skills at all.
These are beer bread but in biscuit form! I applied biscuit-technique to beer bread so instead of adding melted butter, which beer bread usually calls for, we’re using cold butter all grated up.
And then I added a ton of scallions and finely grated cheddar cheese. They’re flaky and beer-like (in a good way!) and the perfect thing to dip into big bowl of soup.
The soup pictured is the chorizo-spiced soup from The Year of Cozy and it’s still one of my favorite soups ever because it’s spicy and flavorful and light.
Cheesy Scallion Beer Bread BiscuitsPrint
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoons salt
- 1/2 cup cold unsalted butter grated
- 3 ounces finely grated cheddar cheese
- 2 scallions thinly sliced
- 1/2 cup pilsner beer bubbles subsided
- In a medium bowl, add the flour, baking powder and salt; whisk all of the ingredients together. Using a box grater, grate the butter atop. Mix the butter throughout the flour, breaking it up into pea-sized bits. Add the cheddar and scallions and toss until it’s thoroughly distributed throughout the flour/butter mixture.
- Create a well in the center of the flour mixture and pour the beer in and mix until combined. Knead the biscuit dough a few times in the bowl and then pour it out onto a clean kitchen surface. Bring the dough together into a 1-inch thick square. Using a knife, cut out 6 rectangular shaped biscuits. Transfer the biscuits to the baking sheet and transfer to the freezer to chill for 15 to 20 minutes. Preheat the oven to 400 degrees F.
- Bake for 15 to 20 minutes, until medium golden brown on top. Serve with your favorite soup.