Beer & Cheese Biscuit Bread |
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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 12 |
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Found this recipe in a Kraft magazine and switched it up a little. Easy bread that goes together really quickly and can bake while the soup is cooking. I used marble because that is all I had in the house, but it would be great with gouda or Havarti. Ingredients:
3 cups flour |
1 tablespoon baking powder |
3 tablespoons sugar |
1 teaspoon salt |
1 cup cheese, shredded |
1 (355 ml) can non-alcoholic beer |
2 tablespoons butter, melted |
Directions:
1. Heat oven to 375.
2. Mix dry ingredients together. Stir in cheese. Add beer and stir until moistened, do not overmix.
3. Pour into a 9x5 loaf pan that has been sprayed with cooking spray. Pour melted butter over the batter.
4. Bake for 35-40 minutes, or until toothpick comes out clean.
5. Cool for 10 minutes in pan, then cool on a wire rack.
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