Beer biscuits are light, fluffy and flavorful with slight tang from the beer. The beer acts as a leavening agent, making these biscuits rise beautifully without the need for yeast. They¡¯re easy to make and pair perfectly with soup, stews or even as bases for breakfast sandwiches.
INGREDIENTS:
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? 2 cups self-rising flour (or 2 cups all-purpose flour + 1 tablespoon baking powder + 1/2 teaspoon salt)
? 1 tablespoon sugar (optional for a hint of sweetness)
? 1/4 cup cold unsalted butter, cubed
? 1 cup beer (lager or light beer works well)
? 2 tablespoons melted butter (for brushing)
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INSTRUCTIONS:
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1. Preheat the oven: Preheat your oven to 425¡ãF (220¡ãC). Grease a baking sheet or line it with parchment paper.
2. Mix the dry ingredients: In a large bowl, whisk together the self-rising flour and sugar (if using). If you are using all-purpose flour, whisk it with
the baking powder and salt.
3. Cut in the butter: Using a pastry cutter or your fingers, cut the cold cubed butter into the flour mixture until it resembles coarse crumbs. The butter
should be pea-sized.
4. Add the beer: Pour the beer into the flour mixture and stir gently until just combined. Be careful not to overmix the dough¡ªit¡¯s okay if it¡¯s a bit
lumpy.
5. Shape the biscuits: Turn the dough onto a floured surface and knead it gently a few times. Pat the dough to about 3/4-inch thickness and use a biscuit
cutter or glass to cut out rounds. Place the biscuits on the prepared baking sheet.
6. Bake: Bake the biscuits in the preheated oven for 12-15 minutes, or until they are golden brown on top.
7. Brush with butter: As soon as the biscuits come out of the oven, brush them with melted butter for extra flavor.
8. Serve: Serve the beer biscuits warm with butter, honey, or your favorite spread.
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These beer biscuits are soft, buttery, and slightly tangy from the beer, making them the perfect complement to savory dishes or even enjoyed on their own!
