Dinners · 4 min read
Beer Biscuits
Tender, fluffy biscuits made with just Bisquick, beer, and sugar. The carbonation in the beer creates an airy texture with a mild tang. Ready in about 25 minutes.
★ 5.0 (6)
These 3-ingredient beer biscuits are a shortcut that actually delivers. The carbonation in the beer does the work you'd normally do by cutting cold butter into flour, so the dough comes together in minutes and bakes into tender, airy biscuits with a mild tang. With just Bisquick, beer, and a little sugar, you get homemade beer biscuits that taste far more involved than they are.
What makes these easy beer biscuits worth baking
- You can have these on the table in about 25 minutes, with almost no measuring beyond the three ingredients.
- The beer adds a subtle malty flavor that plain milk or water can't match, so the biscuits taste more interesting than their short ingredient list suggests.
- They work as drop biscuits or rolled biscuits, so you can choose between rustic spooned mounds or neat cut rounds.
Key ingredients for homemade beer biscuits
- Bisquick Original Pancake & Baking Mix already contains flour, leavening, and salt, so you don't need to measure those separately. A generic baking mix will work, but the texture may vary slightly.
- Beer is the leavening agent here. The carbonation creates air pockets in the dough. Use a light lager or ale for a mild flavor; dark beers can turn bitter.
- Sugar rounds out the flavor and helps the biscuits brown. You can leave it out for a less sweet biscuit, but the crust won't get as golden.
Kitchen tools for making beer biscuits
- Baking sheet for baking the biscuits
- Large mixing bowl for combining the dough
- Spoon for dropping biscuits
- Rolling pin and biscuit cutter if you're making rolled biscuits
Tips for making the best beer biscuits
- Stir the dough just until it comes together. Overmixing develops gluten, which makes biscuits tough and dense.
- For rolled biscuits, pat the dough gently on a lightly floured surface instead of kneading it. Too much handling will deflate the carbonation bubbles.
- Use a light hand when spooning drop biscuits onto the baking sheet. They should be rough and craggy, not smooth.
- Bake until golden brown, 15 to 20 minutes, and serve warm for the best texture.
Expert tips for quick beer biscuits
- Choose a light lager or ale for the most balanced flavor. Dark beers can make the biscuits taste bitter.
- Make sure the beer is cold. Cold beer keeps the dough from getting sticky and helps the biscuits rise.
- Space drop biscuits about 2 inches apart so they have room to spread without merging.
- If you're using a baking mix other than Bisquick, check the label for added salt or sugar and adjust the sugar accordingly.
Drop biscuits vs rolled biscuits
This recipe gives you two ways to shape the biscuits. Drop biscuits are the faster option: just spoon the dough onto the baking sheet and bake. They come out with a craggy, rustic look and are great for sopping up gravy. Rolled biscuits take a little more effort but give you clean, even rounds that work well for sandwiches.
For rolled biscuits, turn the dough onto a lightly floured surface and pat it out gently to about 1 inch thick. Cut with a biscuit cutter and place on the baking sheet. Don't twist the cutter; that seals the edges and prevents rising.
Beer biscuit variations to try
- Add 1 cup shredded cheddar and 2 tablespoons chopped chives to the dry mix for cheesy herb biscuits.
- Swap the light beer for a stout or porter to get a deeper, maltier flavor.
- Stir in 1 teaspoon garlic powder and 1 teaspoon dried thyme for a savory version.
- For a sweet twist, brush the baked biscuits with melted butter and honey right out of the oven.
What to serve with beer biscuits
- Serve warm with butter and a drizzle of honey.
- Split and fill with sausage, egg, or ham for a breakfast sandwich.
- Pair with chili, stew, or a bowl of soup.
- Use them to soak up gravy or pan drippings.
How to store leftover beer biscuits
Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, move them to the fridge, where they'll keep for about a week. The biscuits will lose some of their crispness, but they'll still taste good. Warm them briefly before serving to bring back some of the texture.
Can you freeze beer biscuits?
Freeze baked biscuits in a single layer on a baking sheet until firm, then transfer them to a freezer bag. They'll keep for up to 3 months. When you're ready to eat, thaw them at room temperature or warm them directly in the oven. The texture won't be quite as light as fresh, but they'll still be enjoyable.
Best ways to reheat beer biscuits
The best way to reheat beer biscuits is in a 350°F oven for 5 to 7 minutes. This crisps the outside and warms the inside without drying them out. A microwave works in a pinch, but it will make the biscuits soft and a little chewy, so use it only if you're in a hurry.
Source recipe: Beer Biscuits (SnapChef ID bf9f9cae-3857-4f26-91ef-d86d8c9d6b67). Nutrition is estimated per serving.
Ingredients
Directions
- Preheat the oven to 350°F. Lightly grease a baking sheet.
- In a large bowl, combine the Bisquick and sugar. Mix well. Pour in the beer and stir just until the dough comes together. Do not overmix.
- For drop biscuits, spoon portions of the dough onto the prepared baking sheet. For rolled biscuits, turn the dough out onto a lightly floured surface and gently pat or roll it out. Cut the dough into biscuits and place them on the baking sheet.
- Bake for 15 to 20 minutes, or until golden brown. Serve warm.
Tap a step number to check it off as you cook.
Nutrition Facts per serving · estimated
Amount per serving
% Daily Values are based on a 2,000-calorie diet (FDA).
Good to know
Questions, answered
Can I use non-alcoholic beer in beer biscuits?
Yes, you can. Non-alcoholic beer still has some carbonation, though it may be less than a regular beer. The biscuits will be slightly denser but still tender. Choose a brand that's well-carbonated for the best results.
What type of beer is best for beer biscuits?
A light lager or pale ale works best because it adds flavor without overpowering the biscuits. Dark beers like stouts can make the biscuits taste bitter. Use whatever beer you enjoy drinking, as long as it's fizzy.
Can I make beer biscuits without Bisquick?
You can substitute a DIY baking mix made with flour, baking powder, and salt, but the texture may not be exactly the same. Bisquick also contains a little sugar and fat, which affects the final crumb. If you use a substitute, expect a slightly different result.
Why are my beer biscuits tough?
Tough biscuits usually come from overmixing the dough. When you stir the beer into the Bisquick, mix only until the dough comes together. Overworking the dough develops gluten, which makes the biscuits dense and chewy.
Can I prepare the dough ahead of time?
It's best to bake the biscuits right after mixing, because the carbonation in the beer starts to dissipate quickly. If you need to make them ahead, you can refrigerate the dough for a few hours, but the biscuits won't rise as much. Bake them slightly longer if the dough is cold.
