Cast Iron Beer Cheese Bread

Cast Iron Beer Cheese Bread – tastes like a giant Red Lobster biscuit! Super easy to make and no yeast required! Flour, garlic powder, parsley, sugar, salt, baking powder, cheddar cheese, and beer. Use a light beer for best results. Ready to eat in about 25 minutes. This was a HUGE hit at our house!

slice of beer cheese bread on a spatula

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Easy Beer Bread with Cheese

This Cast Iron Beer Cheese Bread was an instant hit at our house. It tastes like a giant Red Lobster biscuit. Oh yeah! The bread has a nice crispy crust from cooking in the cast iron skillet and it is nice and soft inside. The best part about this recipe is the yummy garlic and cheese in the bread. SO yummy! I ate WAY too much of this bread.

beer cheese bread in a skillet

How to Make Beer Bread without Yeast

This bread is SUPER easy to make. Start with placing some oil in the bottom of a cast iron skillet. Place the skillet in a cold oven and preheat the oven. While the oven is preheating, mix together flour, garlic powder, parsley, sugar, salt, baking powder, cheddar cheese, and beer. Once the oven has preheated, take the skillet out and spread the batter into the skillet and bake.

I used a bottle of Michelob Ultra for the bread. I suggest a light beer so that the flavor doesn’t overwhelm the bread. Budweiser, Bud Light, Miller Lite would all work great.

slice of beer cheese bread on a spatula

What Goes with Beer Bread?

This bread was a huge hit at our house. I’ve made this several times and we just love it. It goes with just about everything – grilled chicken, pork, steak, soups, and chili. Give this a try. I promise it will be a hit!

Here are a few of our favorite recipes from the blog that go great with this easy bread recipe:

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slice of beer cheese bread on a spatula

Cast Iron Beer Cheese Bread

Yield: 6 people
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Cast Iron Beer Cheese Bread – tastes like a giant Red Lobster biscuit! Super easy to make and no yeast required! Flour, garlic powder, parsley, sugar, salt, baking powder, cheddar cheese, and beer. Use a light beer for best results. Read to eat in about 25 minutes. This was a HUGE hit at our house!

Ingredients:

  • 2 Tbsp canola oli
  • cups all-purpose flour
  • 2 Tbsp dried parsely
  • tsp garlic powder
  • 2 Tbsp sugar
  • 4 tsp baking powder
  • 1 tsp salt
  • 2 cups shredded cheddar cheese
  • 1 (12-oz) beer
  • 3 Tbsp butter, melted

Instructions:

  • Pour oil in a 10-inch cast iron skillet. Place skillet in cold oven and preheat to 450ºF.
  • Whisk flour, parsley, sugar, baking powder, salt, and garlic powder together in a bowl. Stir beer into flour mixture until just combined. Add cheese and stir to combine.
  • Once the oven has preheated, remove skillet from oven and spread batter into skillet and smooth top. Pour melted butter on top of batter.
  • Bake for 25 minutes, until a toothpick inserted into center comes out clean.
  • Let bread cool for 5 minutes before cutting and serving.

Notes:

I used Michelob Ultra beer.
Can use any cheese you prefer.
Feel free to brush the cooked bread with more melted butter and garlic powder.

Steph

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slice of beer cheese bread on a spatula
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Comments

  1. The only cast iron skillet I have is one that is cast iron wedge pan that I use for cornbread. Do you think that this pan will work??

  2. I have made this once and it was delicious! I’m making it again today to take for our weekly after church fellowship meal. Have you ever heard of a Danish whisk? I used mine to mix this, and it works and cleans up so much better than a standard whisk. Got it on Amazon.

    1. You can try it. The only difference in all-purpose flour and bread flour is the protein content, so it should be just fine. BUT I haven’t made this particular recipe with bread flour, so I can’t say with 100% certainty.

    1. 1 cup of self-rising flour has 1-1/2 tsp baking powder and 1/4 tsp salt. That is pretty close to the measurements in the recipe. You would just add 1/4 tsp of baking powder and 1/4 tsp salt.

      It will probbably work fine with just the self-rising flour. I just can’t say with 100% certantity without further recipe testing.

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