- 2 cups all-purpose flour, plus extra for rolling the biscuits out
- 4 tsp. baking powder
- 1 tsp. baking soda
- 3/4 tsp. kosher salt
- 1/2 cup (1 stick) cold butter, cubed
- 1/2 cup shredded sharp white cheddar cheese
- 2 Tbsp. chopped chives
- 1/8 tsp. fresh ground black pepper
- 1 cup beer (I like to use a hearty, hoppy IPA or a good Pale Ale for this, but use whatever you like to drink!)
- Stir flour, baking powder, baking soda, and salt together in a large bowl.
- Add cubed butter and cut it into the flour mixture, using either your hands or a pastry cutter, until the mixture is coarse and resembles cornmeal. (If you’re unfamiliar with this process, you basically just quickly rub the butter into the flour with your hands until the mixture is coarse and the butter has been broken up into small pieces).
- Stir cheese, chives, and pepper into flour mixture.
- Add beer to flour mixture slowly (so it doesn’t foam up) and stir until everything is combined. The dough shouldn’t be completely smooth – we want to keep lots of butter pieces in there so the biscuits will bake up and be nice and flaky. Lumpy dough is ok!
- Turn dough out onto a floured surface. If the dough is too sticky, gently fold a tablespoon or two of flour into it until it’s easier to work with. I like to fold my dough over on itself and then pat it flat several times, so I have lots of butter layers working for maximum flakiness.
- Roll dough to about 1/2″ thickness and cut biscuit rounds with a 2″ biscuit cutter.
- Place rounds on an ungreased baking sheet and bake at 450 degrees Fahrenheit for 10-15 minutes until lightly browned. Serve immediately with butter and honey or alongside your favorite chili recipe.