Beer Cheese Biscuit Bread Recipes

CHEESE BISCUIT BREAD

Steps:

• 1. Heat oven to 350 degrees. Grease a 9×5 loaf pan with oil.
• 2. In a bowl, whisk together the first 5 ingredients.
• 3. Carefully stir in cheese cubes until covered in flour mixture, this will help prevent your cheese sinking to the bottom of your loaf of bread.
• 4. In a different bowl, whisk together the remaining ingredients.
• 5. Fold the wet mixture into the flour and cheese mixture, stir until just combined, do not over stir.
• 6. Spread the mixture into the loaf pan. Bake for 45-50 minutes. (Don't forget to brush melted garlic butter on top after it comes out of the oven!)
• 7. Let cool 10 minutes and then remove from pan. Allow to cool for one hour before slicing and serving.

MOM'S BEER-BATTERED CHEESE BREAD

Steps:

• 1. Adjust oven rack to middle position and heat oven to 375 degrees. Grease 9x5-inch loaf pan.
• 2. Combine shredded and cubed cheese, flour, sugar, baking powder, salt and pepper in large bowl. Stir in beer and mix until well combined. Pour into loaf pan, spreading batter to corners. Drizzle melted butter evenly over top of batter.
• 3. Bake until deep golden brown and toothpick inserted into center of loaf comes out clean, 45 to 50 minutes. Cool bread in pan for 5 minutes, then turn out onto rack. Cool completely and slice as desired. (Although this bread can be kept in an airtight container at room temperature for up to 3 days, after the second day the bread is best toasted.)
• 4. Beer-Batter Bread with Smoked Gouda and Bacon: substitute 8 ounces smoked Gouda for Gruyere. Stir 8 slices bacon, cooked until crisp and crumbled, into bowl with cheese.
• 5. Beer-Battered Bread with Cheddar and Jalapeno: substitute 8 ounces extra-sharp cheddar for Gruyere. Stir 2 seeded and minced jalapeno chilies into bowl with cheese.

CHEESY BEER BREAD

Steps:

• Heat the oven to 375 degrees. Lightly grease a 9-by-5-inch loaf pan with nonstick spray.
• In a large bowl, whisk the flour, brown sugar, baking powder, salt and pepper to combine. Add the cubed butter and use your hands or a pastry cutter to work the butter into the flour until you have fine crumbs.
• Add the beer and mix until thoroughly combined. Fold in the shredded cheese. Transfer the batter into the prepared loaf pan and spread into an even layer.
• Brush about 1/3 of the melted butter over the surface of the loaf and transfer to the oven. Bake for 20 minutes, brush with more butter, then return to the oven for another 20 minutes. Brush with the remaining butter, and return to the oven until a toothpick inserted into the center comes out clean, another 20 to 30 minutes. (The internal temperature should read at least 200 degrees on a thermometer.)
• Cool the bread in the pan for 10 minutes, then run a small offset spatula around the edges and unmold. Cool at least 15 minutes before slicing and serving.

BISQUICK® BEER BREAD

Steps:

• Heat oven to 375°F. Grease bottom only of 9x5-inch loaf pan with 1 to 2 tablespoons of the butter.
• In large bowl, stir together Bisquick mix, sugar and beer with whisk until well blended. Pour into pan.
• Bake 45 to 55 minutes or until golden brown.
• In small microwavable bowl, microwave remaining 2 to 3 tablespoons butter on High until melted; brush over warm loaf. Cool 15 minutes before slicing.

BEER & CHEESE BISCUIT BREAD

Steps:

• Heat oven to 375.
• Mix dry ingredients together. Stir in cheese. Add beer and stir until moistened, do not overmix.
• Pour into a 9x5 loaf pan that has been sprayed with cooking spray. Pour melted butter over the batter.
• Bake for 35-40 minutes, or until toothpick comes out clean.
• Cool for 10 minutes in pan, then cool on a wire rack.