Adapted from Delish
1 3/4 Cup cheese, cheddar sharp grated divided
1/2 Cup cheese, mozzarella (part skim) shredded
8 Ounce(wt)s cheese, cream regular softened
1 1/2 Tbls mustard, dijon
2 1/2 Tbls chives, fresh chopped, divided
6 cloves garlic, fresh
1/4 Cup beer, IPA (I used Monday Night Brewing, Eye Patch Ale)
1/4 Cup pepper, black, ground
2 Tbls baking soda
1 Each biscuits Grands, Original (8 biscuit can)
1 Large egg, whole with 1 tsp water
1 to taste salt, Kosher for sprinkling biscuits *
Preheat oven to 350 degrees.
Make Beer Cheese Dip: In a food processor, combine cheddar (all but 1/4 cup), mozzarella, cream cheese, Dijon, chives (all but 1/2 Tbls), garlic, and beer and season with salt and black pepper. *This can be made a day ahead and stored in the fridge.
Make Pretzels: In a small saucepan, bring 2 cups water and baking soda to a boil. Reduce to a simmer. Cut each biscuit in half and roll into a ball. Snip each ball with scissors with an X across the top. Drop into simmering water with baking soda and let cook 1 minute, flipping over halfway through cooking, then remove with a slotted spoon and transfer to a cast-iron skillet, forming a ring along the inside edge.
Brush biscuits with egg wash and sprinkle with coarse salt. Pretzel salt is best, if you can find some.
Transfer cheese dip to the center of the skillet and smooth top. Sprinkle with more cheddar.
Bake until biscuits are golden and dip is warmed through and bubbly, 30 to 35 minutes.
Garnish with chives and serve. If you are like me and know that the ratio of pretzels to dip won’t be enough, buy an additional can of Grands and bake the other pretzels in a loaf pan along side. Your other choice is to serve with some veggies as well.