Peach Lambic and Blueberry Shortcakes on Raspberry Chocolate Stout Biscuits

Peach Lambic and Blueberry Chocolate Stout Biscuit Shortcakes


For the Biscuits

  • 4 1/2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoons salt
  • 12 tablespoons cold butter cut into 1/4 inch pieces
  • 1/4 ounces goat cheese softened
  • 1 1/2 cups milk
  • 1/2 cup heavy cream
  • 1/4 cup raspberry chocolate stout

For the Blueberries

  • 1 pint fresh blueberries
  • 1/2 cup sugar
  • 1/2 cup peach lambic or peach beer
  • Whipped cream for topping


For the Biscuits

  1. Preheat oven to 450
  2. Whisk together flour, baking powder, baking soda, and salt in a large bowl
  3. Using a pastry cutter, cut in the butter until the mixture is coarse and somewhat lumpy
  4. Add milk, goat cheese, and beer and gently mix until dough comes together
  5. Turn out onto a lightly floured surface, roughly form into a 3/4 inch thick rectangle
  6. Use a 2 1/2 inch biscuit cutter to cut out biscuits
  7. Repeat shaping and cutting dough until it's all used up
  8. Transfer to a parchment lined baking sheet
  9. Brush tops with the heavy cream
  10. Bake 13-15 minutes or until golden brown
  11. Cool on a wire rack

For the Blueberries

  1. Combine blueberries, sugar, and beer in a pot, bring to a boil, reduce and cook until soft and syrupy - about 10 minutes


  1. Cut biscuit in half, top half with blueberries, then whipped cream, finish withe second half of biscuit