In our quest to be all things blues it has become apparent that there is more than just music to this cultural area. As the chatter in the Riverside club will attest food is a big part of that culture too. The talk quite often centres around Southern cooking as well. So with no further ado we are going to have a new regular contribution from our very own Space Farslider. She is a chef and specialises in Southern fare. For her first instalment we have Southern Beer and Onion Biscuits! I will leave the rest to her. Take it away Space!
Never a bad time for Beer!
The best thing to do here is go and get a six-pack of good dark beer. Use 1 cup for the biscuits, and save the rest of it for yourself!
3 cups all-purpose flour, plus more for kneading.
1 tbl. sugar.
2 1/2 tsp. baking powder.
1 1/4 tsp. salt.
1/2 tsp. baking soda.
8 tbl. (1 stick) butter, chilled and cubed, plus melted butter for brushing.
1 cup dark beer.
1 cup grated Cheddar cheese.
2/3 cup crushed canned fried onions.
pinch of cayenne pepper.
Preheat the oven to 400 F. Lightly grease a baking sheet. In a large bowl or food processor, mix the flour, sugar, baking powder, salt, and baking soda. Cut the butter into the mixture with a pastry cutter or fork, or pulse it in the food processor until it resembles coarse meal. Add the beer, cheese, onions, and cayenne, stirring or pulsing until a dough begins to form.
Turn the dough out onto a lightly floured surface and knead it GENTLY , just enough to form a ball. Pat the dough into a 1/2 inch thick round. Using a 2 1/2 inch round cutter, stamp out circles of dough.(push straight down, do not twist!) Gently knead the leftover scraps together and stamp out more circles.
Transfer the biscuits to the prepared baking sheet and lightly brush the tops with melted butter. Bake until the biscuits and golden and firm, 25 to 30 min. Serve warm.
Recipe by Space Farslider.