Fresh biscuits straight from the oven are one of those simple pleasures that never get old, and these beer biscuits deliver that payoff with almost no effort. They are soft, tender, and slightly tangy, made from just Bisquick, beer, and sugar. What makes them worth keeping in your regular rotation is that three pantry ingredients produce a biscuit that tastes like you made the dough from scratch. They come together in about 25 minutes and work beautifully alongside soups, stews, chili, or simply split and spread with butter while still warm.

Add this site as a preferred Google source!

Add

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Beer biscuits are a shortcut biscuit that delivers real flavor and texture without a long ingredient list or any special technique. The carbonation in the beer does the work that would otherwise require careful handling of cold butter and precise measurements. The result is a light, airy biscuit with a mild tang that most people find surprisingly good for how little effort went in.

Bisquick handles the dry components, including flour, leavening, and salt, so there is no measuring or blending of individual dry ingredients. A small amount of sugar rounds out the flavor and encourages a golden crust during baking. The beer brings everything together and adds a subtle depth that plain liquid would not.

Why this recipe works

The carbonation in beer serves as a secondary leavening agent alongside the baking powder already in Bisquick. Those tiny bubbles create pockets of air throughout the dough before it even hits the oven, giving the finished biscuits a lighter, airier texture than most quick breads made with flat liquid.

Beer also contributes flavor in a way that water or plain milk cannot. The malt and grain notes, even from a light lager, add a subtle background flavor that reads as “from scratch” to most people eating the biscuit. A darker beer pushes that flavor further in a more noticeable direction.

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.

Making biscuits with Bisquick, beer, and sugar.

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.

A basket of fluffy drop biscuits baked with beer.

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

Love biscuits? Try these recipes!

Check out more of my easy bread recipes to make for breakfast, lunch, or dinner.

Want to Save This Recipe?

Enter your email below & we’ll send it straight to your inbox.
Plus you’ll get great new recipes from us every week!