Cheddar, Dill and Beer Biscuit Muffins

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 — especially a dark, rich and flavorful beer, like the Newcastle Brown Ale that I used. The result was a kitchen filled with baking aromas that will not fail to stir the most stuffed tummies. Soft on the inside with a golden crisp exterior, they have the tantalizing taste and feel of dinner biscuits, but they're bake in a muffin tray, making them incredibly easy to make too.

Cheddar, Dill and Beer Biscuit Muffins

Recipe by Lisa Turner From Tinned Tomatoes Published on March 30, 2009 Amazingly easy Cheddar cheese biscuits baked with dark beer in a muffin tray — perfect for snacks or serving with dinner Print this recipe Ingredients: 3 cups unbleached white flour 1 tablespoon brown sugar 1 teaspoon sea salt 1 tablespoon baking powder 2 heaping teaspoons dried dill 1 cup fresh grated extra-old Cheddar cheese 10 oz (300 mL or 1 1/4 cups) dark beer Instructions: Preheat an oven to 375° and grease or butter 12 standard 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 cups. Bake for 25 to 30 minutes or until the biscuits are nicely browned and a toothpick inserted in the middle of a muffin comes out clean. Let the muffins cool in the tin for a few minutes and then transfer to a wire rack. Serve warm. Makes 12 muffins