These are yummy, flaky, and quick.
Preheat an oven to 450 degrees F (230 degrees C). Grease a baking sheet.
Stir the baking mix, Cheddar cheese, and beer in a bowl until the mixture clings together. Knead briefly on a lightly-floured surface until the dough just holds together. Pat the dough into a 6-inch circle and cut into 10 wedges; place the wedges onto the prepared baking sheet.
Bake in the preheated oven until browned on the bottom and golden brown on top, 8 to 10 minutes.
Per Serving: 109 calories; protein 3.5g; carbohydrates 17.9g; fat 2.2g; cholesterol 5.9mg; sodium 497.3mg.
The best flavour of the flour could make a real deal to your bread. Different brands do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a best rise than standard dough flours – especially if you’re making wholemeal dough , which doesn’t always rise as well as clear bread.
To made this in a dough , add all the menus to your breadmaker and follow the makers instructions.
A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then finish it off the next day.