Beer biscuits, with beer and cheese – Vegetarian

These beer biscuits with cheese are what happens when comfort food meets happy hour.

Flaky, cheesy, slightly crispy on the outside and soft on the inside, these savory biscuits are ridiculously easy to make and dangerously easy to love.

They’re perfect for when friends are coming over and you want something to go with that cold beer you just pulled out of the fridge. Whether it’s a casual lunch, game night, or backyard hangout, these little flavor bombs deliver every time.

And yes: they’re vegetarian, even though they taste like they’ve broken a few rules. 😄

So roll up your sleeves, pop open a beer (one for the recipe, one for you, of course), and let’s biscuit!

Ingredients:

• 300 g hard cheese, grated (like cheddar or gouda)
• 100 g butter
• ~400 g flour
• ~200 ml beer
• A few sprigs of fresh rosemary
• A seed mix of poppy, white sesame, and nigella seeds

For brushing on top:

• 1 beaten egg
• Salt flakes or coarse salt

Preparation:

In a food processor (or by hand) in a large bowl, combine the flour, grated cheese, beer, seed mix (sesame, nigella, and poppy), melted butter, and finely chopped rosemary. Mix everything thoroughly until a smooth dough forms. Shape it into a ball, wrap it in cling film, and refrigerate for about an hour.

Once chilled, preheat the oven to 170°C (340°F). Take the dough out of the fridge and divide it into 3–4 equal portions. On a floured work surface, roll out each piece using a rolling pin, keeping the dough a bit thick (not too thin). Cut into your desired shapes and place the biscuits onto a baking tray lined with parchment paper.

Brush each biscuit with the beaten egg, then sprinkle a few salt flakes on top.

Place the tray in the oven and bake for about 15-20 minutes, or until the biscuits are golden brown. Repeat this process until all the dough is used up. Feel free to customize the seed mix in the dough with whatever combination you prefer and enjoy!

If you try the recipe, let me know how you liked it! 😊

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