Fluffy Beer Biscuits
- Author: Cookie and Kate
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 minutes
- Yield: 12 biscuits 1x
- Category: Baked Good
These easy beer biscuits are fluffy, delicious and made with 100% whole wheat flour. Check the recipe notes below for ingredient details and variations. Recipe yields 12 biscuits.
Ingredients
- 1 1/2 cups whole wheat flour
- 1 1/2 cups whole wheat pastry flour
- 1 tablespoon baking powder
- 1 teaspoon fine sea salt
- 1 cup grated cheddar cheese (optional)
- 1/4 cup honey
- 4 tablespoons butter, melted
- 12 ounces beer
Instructions
- Preheat the oven to 375 degrees Fahrenheit. If necessary, lightly grease the cups of your muffin tin or line them with paper liners (my pan is non-stick, so I didn’t grease mine).
- In a large mixing bowl, combine both flours, the baking powder and salt. Stir to combine. Stir in the cheese, if using.
- In a small bowl or liquid measuring cup, combine the honey and melted butter. Whisk to combine, to loosen up the honey. Set aside.
- Gently pour the beer and the honey-butter mixture into the flour mixture. Using a big spoon, stir just until combined. Divide the batter evenly between 12 muffin cups.
- Bake until the tops are golden brown, about 25 to 28 minutes. Let the muffins cool for a few minutes in the pan, then transfer to a cooling rack to continue cooling (or serve immediately).
Notes
Recipe adapted from my rosemary and feta beer biscuits.
Flour notes: I used a combination of regular whole wheat flour and whole wheat pastry flour to achieve fluffy, 100% whole wheat biscuits. For even less of a “wheaty” flavor, use white or “ivory” whole wheat flour. You can substitute all-purpose flour for either or both of the flours if you prefer.
Beer notes: I like to use lighter beers in beer bread, so that beer is more of an undertone than the most dominant flavor. A wheat beer/hefeweizen seems to have the lightest flavor. Light lagers work well, too. If you want a strong beer flavor, try a stout or your favorite beer!
Make it dairy free: Omit the cheese. You can omit the butter as well. I tried substituting olive oil for the butter, but didn’t love the resulting flavor.
Make it vegan: Omit the cheese and butter. Use maple syrup or sugar instead of the honey.
Make it gluten free: I haven’t tried this, but I just glanced at some gluten-free beer bread recipes and it looks like they generally use a gluten-free all-purpose blend plus three eggs. Might be worth a shot, but remember that you’ll need to use gluten-free beer if you’re sensitive to beer.
Change it up: For basic honey-butter biscuits, omit the cheese. Or, play with the flavors—feta cheese is nice in these, and so are fresh or dried herbs. For an extra savory note, stir a few twists of freshly ground black pepper into the batter, and/or sprinkle it on top of the baked biscuits.
Serving suggestions: These biscuits would be awesome with my homemade vegetarian chili or butternut chili.
▸ Nutrition Information
Recipe from Cookie and Kate: https://cookieandkate.com/fluffy-beer-biscuits-recipe/