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.
- 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)
- Preheat oven to 375 degrees Fahrenheit.
- 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.
- 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:
- 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!