CHEESE n’ BEER BISCUITS

Created by our Brewmaster, Andrew Kohnen. Enjoyed by Hockley lovers the world over.

1 ½ cups all-purpose flour

1 tablespoon granulated sugar

2 teaspoons baking powder

½ teaspoon salt

¾ cup shredded cheese (we dig extra old cheddar or gruyere)

2 tablespoons chopped green onions

¼ cup melted butter + 2 tablespoons, divided

¾ cup Hockley Amber 

Preheat oven to 350°F. Lightly grease a muffin tin.

Combine flour, sugar, baking powder, salt, cheese, and onions in a mixing bowl. Stir until well combined. In a microwave or saucepan, melt the butter. Pour ¼ cup of butter and beer into bowl and stir until just combined.

Pour batter into muffin tin until each well is about half full. Pour remaining 2 tablespoons of butter evenly onto the top of each muffin. Top with extra cheese if desired.

Bake for 18 to 20 minutes or until the muffins have puffed and a toothpick in the centre comes out clean. Best if served immediately. Makes 8 muffins.