Rosemary & Feta Beer Bread Biscuits

Rosemary and feta beer biscuits

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.


ingredients to make beer bread

mix together the dry ingredients

beer foams up as you add it to the dry mix

close-up of beer biscuit in muffin tin

biscuits ready to go in the oven

Rosemary & Feta Beer Bread Biscuits
Here's a basic beer bread recipe with options to add rosemary and feta biscuits, as well as other variations.
  • 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 ¼ cup of water (if the dough is too dry)
  1. Preheat oven to 375 degrees Fahrenheit.
  2. 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 ¼ cup of water, until all of the flour is incorporated. Try not to overmix, though.
  3. 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.
  • The recipe makes one loaf of bread or 12 good-sized biscuits. I’m partial to biscuits because there’s more surface area for crust.

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:

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!


  1. Peanut says

    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. :)

    • says

      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!

      • Peanut says

        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!

  2. says

    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!

    • says

      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.

  3. says

    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?


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