There’s something irresistible about fresh-baked biscuits straight from the oven. I first discovered this recipe in my friend Debbie’s Kingwood kitchen, where she whipped them up in minutes while we chatted over coffee. The beauty of these beer biscuits lies in their simplicity. With just three ingredients, you can create perfectly tender, fluffy biscuits with a slight tang that tastes like you spent hours in the kitchen.
Table of Contents
Why This Recipe Works
Beer acts as both the liquid and leavening agent in this recipe. The carbonation creates air pockets for fluffiness while the yeast in the beer contributes additional rise. The sugar balances the bitter notes from the beer, resulting in perfectly flavored biscuits that pair wonderfully with soups, stews, or simply spread with butter while still warm.
Ingredients
- Beer – Creates extra rise and adds depth of flavor
- Bisquick mix – Provides the flour, leavening, and salt needed for the biscuit structure
- Sugar – Balances the beer’s flavor and helps with browning
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a cookie sheet.
- In a large mixing bowl, combine 4 cups of Bisquick mix and 2 tablespoons of sugar.
- Pour in 12 ounces of beer and stir just until combined. The mixture will be sticky.
- Either drop the dough by large spoonfuls onto the prepared cookie sheet for rustic drop biscuits, or gently roll out the dough on a floured surface to about 1-inch thickness and cut with a biscuit cutter.
- Bake for 15-20 minutes until golden brown on top.
- Allow to cool for 5 minutes before serving.
Chef’s Notes
For the best flavor, choose a beer you enjoy drinking. Light beers create a milder flavor profile, while darker ales or stouts produce a more robust, malty taste. For an extra touch, brush the tops with melted butter right after baking for a softer crust and richer flavor.
Quick & Easy Beer Biscuits
Ingredients
- 4 cups Bisquick mix
- 2 tablespoon sugar
- 12 ounces beer
Instructions
- Preheat oven to 350 degrees. Mix all ingredients together, and either drop or roll out and place onto a greased cookie sheet. Bake for 15 to 20 minutes or until golden brown
Nutrition
Storage Instructions
- Counter: Store in an airtight container at room temperature for up to 2 days
- Refrigerator: Keep in a sealed bag for up to 5 days
- Freezer: Wrap tightly in plastic wrap and place in a freezer bag for up to 3 months
- Reheating: Warm in a 300°F oven for 5 minutes or split and toast individual biscuits
Can’t get enough of warm, hot, delicious bread? Be sure to try some of these recipes.
It’s Simple Beer Bread – tastes just like a beer bread mix sold at home parties.
Salt Grass Steakhouse Shiner Bock Beer Bread – you can make beer bread at home with our take alike recipe.
I make beer bread and have not used Bisquick to do it but can see how it would work great and make it even simpler. Which is good…or bad depending on whether you can limit your consumption or have a tendency to eat the whole thing.
I will try your beer bisquick recipe. I have not had luck with the biscuit staying together trying to slice it in half to apply butter when I make it by box directions. Anyone else have this problem with Bisquick? The flavor is there but the biscuits crumble…any suggestions?
Can I be honest, I never tried any other recipes for beer biscuits other than the ones here at CopyKat.com, I never would have thought of using beer to prepare food for breakfast 😉 Not me.
thanks to Debbie…my newest best friend…we love your biscuits and NOW I will continue to buy Bisquick….what a relief for me who cannot bake….THANKS AGAIN…AND AGAIN…