Fluffy Beer Biscuits

4.8 from 13 reviews

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.




  1. 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).
  2. In a large mixing bowl, combine both flours, the baking powder and salt. Stir to combine. Stir in the cheese, if using.
  3. In a small bowl or liquid measuring cup, combine the honey and melted butter. Whisk to combine, to loosen up the honey. Set aside.
  4. 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.
  5. 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).


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.

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