Cheesy rarebit biscuits perfect for a game-day snack

Yankee Chef logoBy Jim Bailey

These great, cheesy game-day snacks are prepared easier if you do the cheese/meat mixture ahead of time so that when you make the biscuits, it will be cold and thick enough to scoop into each biscuit. A great mixture of meat and cheese, all encased in a warm biscuit. What else could you ask for?

Cheesy, meaty biscuits

Cheesy, meaty biscuits

4 ounces ground beef
1/2 cup beer, your preference
1/2 cup milk
3 slices American cheese, diced
Salt and black pepper to taste
1 biscuit recipe
1 tablespoon Parmesan cheese
1/4 teaspoon dried, crushed thyme

In a small saucepan, over medium heat, cook ground beef with beer until completely cooked, stirring to break up. The beer should be evaporated. Drain excess fat and liquid from saucepan. While still on the heat, add the milk and cheese, stirring to combine. Cook and stir frequently until the cheese has melted and sauce has thickened. Use another slice or two of cheese if needed to thicken. Remove from heat, season to taste and transfer to a bowl to cool slightly before refrigerating to become completely cooled and thickened.

Follow your favorite biscuit recipe or find the perfect recipe at my blog, Preheat the oven to 350-degrees Fahrenheit. Then roll out the dough to about a half-inch thickness. Cut out eight circles of dough with a 3-inch cookie cutter or glass rim. You can even choose a larger cutter, but remember the larger the biscuit, the less of them you will have.

Place dough circles on an ungreased baking pan, lightly moisten with water and dollop a tablespoon or more of the rarebit mixture into the center of each biscuit.

Place another dough disc on top, flatten slightly and press a very fine, but firm, edge to seal. Poke a fork into the top of each biscuit and brush either melted butter or milk over the tops of each filled biscuit. Mix the Parmesan cheese with thyme and lightly sprinkle over the top of each biscuit. Bake eight to 10 minutes, or until nicely browned on top. Remove to cool slightly before serving.


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Filed Under: Community and Arts LifeThe Yankee Chef

About the Author: Jim Bailey is a third generation Yankee Chef, New England food historian and newspaper columnist. His first cookbook, simply titled The Yankee Chef, has been published. He welcomes all feedback, questions or comments at

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