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.
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.