Prepare biscuit dough according to the directions on the biscuit mix package except replace the liquid portion with pumpkin beer.
After the dough is mixed, knead in 1/4 cup of pumpkin seeds.
Roll out the dough on a floured surface and cut biscuits. When you have cut as many biscuits as you can out of the rolled piece of dough, simply ball it up and roll out again. Keep doing this until there is not enough dough left to make one more biscuit.
Place the cut biscuits on a greased (or spray oiled) sheet pan and bake according to the package directions.
If you have an older oven, just beware that the internal oven temp may be different from what you set it to and you will need to keep a close eye on everything.
Meghan Storey has been lucky enough to work in the world of craft beer since graduating from the University of Mississippi. Now living in Nashville, TN, with her big yellow dog Wally, she loves introducing friends to new craft beer and food pairings. Since beginning work on CraftBeer.com she can be found adding beer to just about everything she cooks.
By using powdered peanut butter rather than regular peanut butter, you really infuse the flavor of the stout into the soul of these stout cookies. The finished product is not overly sweet, but rather rich and robust in flavor. Try replacing the stout with your favorite porter!
Equal parts salty and sweet, this crowd-pleasing bacon cheddar beer bread works for every meal. Serve it alongside hearty stews or offer it as a savory alternative to traditional brunch dishes.
Share Post