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Biscuit Pretzels & Beer Cheese

Makes 6 pretzels

Biscuit Pretzels & Beer Cheese
Biscuit Pretzels
  • Makes 6 Pretzels
  • 1 package Mason Dixie Cheddar Biscuits
  • 3 cups warm water
  • 3 tablespoons baking soda
  • 2 Tbsp melted butter
  • Kosher Salt
Beer Cheese
  • Makes about 2 cups
  • 4 oz cream cheese, softened
  • 4 oz sharp cheddar cheese, shredded
  • 4 oz Swiss cheese, shredded
  • 2 tsp Dijon mustard
  • 2 tsp Worcestershire sauce
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp smoke paprika
  • 1/8 tsp cayenne pepper
  • 1/4 tsp salt 
  • ½ c beer of choice, room temperature

How To Bake

Biscuit Pretzels
  • Preheat oven to 400 degrees.
  • On a lightly floured surface, roll out each biscuit into a 15-inch rope and twist into a pretzel shape. Place on a parchment lined baking sheet and freeze for 1-2 hours.
  • When pretzels are frozen, bring the water and baking soda to a simmer in a pot. Working with only 1 at a time, gently place the pretzel in the baking soda solution and let it simmer for 60 seconds. Using a slotted spoon, scoop out pretzel and place it back on the baking sheet at least 2 inches apart. Repeat with remaining dough.
  • Brush with melted butter and sprinkle with kosher salt and bake in the oven for 15 minutes or until golden brown.
Beer Cheese
  • Combine all the cheeses, Dijon mustard, Worcestershire sauce, and seasoning in a medium bowl. Slowly stir in the beer until mixture is combined. Serve immediately or store in the fridge until ready to serve.

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