Perhaps you’re crinkling your nose at the thought of rosemary with beer, but hear me out. These “quick bread” beer biscuits are beyond easy and delicious.
I’ve had beer bread on the brain since I made pumpkin beer bread this weekend, so I hurried home yesterday to make these biscuits before sundown. Beer bread requires just a few ingredients and, unlike most breads, there’s no need to wait for the dough to rise! Just mix together some basic ingredients, pour in a beer and stir it all together. Go ahead, crack open a beer for yourself as the dough puffs up in the oven. Revel in the secret to lazy breadmaking.
These biscuits turned out so good that I ate three of them for dinner. Carbs don’t scare me.
Butter doesn’t either, for that matter.
| Basic Beer Bread Recipe |
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|
- 3 cups whole wheat flour or whole wheat pastry flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 tablespoon baking powder
- 1 can of beer (12 ounces)
- Up to 1/4 cup of water (if the dough is too dry)
- Preheat oven to 375 degrees.
- Mix the dry ingredients well, add your spices and cheese (optional), then pour in a can of beer and mix it all together. If the dough seems very dry, slowly add up to 1/4 cup of water, until all of the flour is incorporated. Try not to overmix, though.
- Pour the dough into a lightly greased loaf pan or divide it into a muffin tin. Bake until golden brown, about 45 minutes for bread or 25 minutes for biscuits.
Variations: Use different types of beer. For these biscuits, I didn’t want a strong beer taste, so I used a light American domestic that had been hanging out in my fridge. American domestics are practically tasteless from the can, am I right? You can also add spices, cheese and/or nuts to change the flavor and texture of the beer bread.
Here are some ideas to get you started:
- Rosemary and feta beer bread (shown above): add one package (4 ounces) of crumbled feta and 1 tablespoon chopped fresh rosemary. I followed this recipe by kitchenMage.
- Pumpkin beer bread: use pumpkin beer and add pumpkin spice and nuts, à la A Cozy Kitchen.
- Dill and cheddar cheese: I can’t wait to try this recipe from Farmgirl Fare!
Have you made beer bread before? If not, might I suggest you try it this weekend? You’ll be amazed. Plus you’ll have a good excuse to sip on a beer on a lazy weekend afternoon. ;)
If you have already discovered the beauty of beer bread, what are your favorite variations? I’ll try yours next week!
19 Comments
This looks delicious, can’t wait to try it!
these look so tasty! i will have to come up with an excuse to make them :)
xo
jean
http://www.fadedoldjeans.com
What a great recipe. Thanks for sharing! Love it!
wow… i have to make these soon! just looking at them made me starving. surely i can not mess them up!
This sounds absolutely delicious!!!
What a great idea!
ooooh im intrigued – must give it a go xxx
What a unique combination–they sound amazingly delicious! What a cute and wonderful sit you have!
<3 kris&kel
mmmm, love biscuits and carbs don’t scare me either! like how simple the recipe is
http://style-haus.blogspot.com/
I don’t actually cook, but my mom’s used beer in different sorts of breading batter before.
Thanks for you comment, stop by again soon! :o)
-Samantha
http://thisfashionista.blogspot.
they look yummy thanks for sharing xxxx
wait you don’t need yeast? i always wanted to make bread but it sounds so complicated… until i saw this recipe!
jac
SAUCYJAC.blogspot.com
Hi Kate,
I wanted to see if it would be possible to share your recipe on CraftBeer.com. One of the goals of our site is to bring craft beer to the dinner table (either as pairings or through using beer in a recipe).
I would create a post similar to this one: http://www.craftbeer.com/pages/beer-and-food/recipes/recipes-list/show?title=white-rascal-turkey-stuffing
and include your bio/photo and link back to your blog. Cheers!
Meghan
Thanks for this awesome recipe! ^.^
After months of just greedily looking at your feta beer bread biscuits, I finally got around to trying them yesterday. They smelled incredible while in the oven and tasted very, very delicious, but I think I wouldn’t have needed the extra two ounces of water. The dough was almost runny and they came out with not nearly as nice a crust as yours. I’ll try them again soon and will try to get to the crumbly texture your dough had rather than following the recipe by the letter. :)
Hey Peanut, I’m sorry your biscuits didn’t turn out quite like mine! I have adjusted the recipe accordingly. My dough was so dry that I needed to add the water, but maybe the humidity or brand of flour had to do with it. Thank you for your input!
Hi Kate,
Thank you for your answer! ^.^ And no worries, the first batch was still really nice – I made them Thursday night and had eaten 9 by Friday night… ^^;
For the second batch today I didn’t use more water (and put in sundried tomatoes) and they did get a nicer crust and also took a lot less time baking. :) I can’t say anything about the taste because my guests had devoured them to the last morsel before I could even attempt to try one myself. Since a number of them proceeded to ask for the recipe, I think I can safely say that the biscuits were a success. :D Cheers!
I’m kind of obsessed with your idea of adding sun-dried tomatoes. I bet they are fantastic that way! Time to make another batch. :)
I used a darker beer to make these and although the slightly bitter taste is not for everyone, I am definitely a fan. I’d like to try them with a dark stout, a chocolatey variety even. I replaced your rosemary for herbes de Provence, but in the aftermath I decided that your rosemary would have worked better with the type of beer I chose. Herbes de Provence would probably work better with a light beer.
Now, what remains to be seen is what spice will work with a dark stout. I’m thinking caraway seeds!
Also, the sun-dried tomatoes idea is genius!
Thanks for your comment, Silvia! Your dark stout with caraway seeds idea sounds promising. If you try it, please let me know how it turns out! I had almost forgotten about this recipe but I think it’s about time I try it with sun-dried tomatoes and feta (or goat cheese?). Yum.
Haha i love ‘carbs don’t scare me’. I’m going to make these this weekend – as I have no idea about beer, can you recommend a suitable one to use that I can get in the UK?
Thanks
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